Today we celebrate a special birthday - Alan turns 51 and I surprise him with one of his favorite desserts ever! Berry Trifles made with cream cheese, sugar, cream, angel food cake and berries - what's not to love about that combination. It's going to be quick and tasty you don't want to miss out on this recipe! Enjoy!
BERRY TRIFLES
1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced
Directions
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan on medium-high heat, stirring, until the sugar dissolves.
Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream. Stir in the almond extract.
Place half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Plop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour. Enjoy!