A couple of years back I had actually posted a trifle similar to this one, but I had more recently come across another version that I was tempted to try. This past week we hosted a luncheon for teacher appreciation week at my son’s school. I signed up for angel food cake and berries with the intention of making this thing. My suspicions were right about this particular recipe, it was fantastic! In between the fresh berries and fluffy angel food cake is a layer of cream cheese frosting and a drizzle of lemon syrup. Yum, yum! It may be an obvious summer dessert, but would also be great to serve if you are hosting any showers, luncheons, birthdays, Mother’s Day gatherings, etc. in the upcoming months.
Berry Trifle via Natasha’s Kitchen:
Note: This cake is best served the same day it’s made. Refrigerate until ready to eat.
17 oz angel food cake, cut into 1″ cubes (I used a 10 oz round cake and it was a perfect amount)
1 lb fresh strawberries, hulled and sliced
1 lb fresh blueberries
Lemon Syrup Ingredients:
¼ cup water
2 Tbsp sugar
2 Tbsp lemon juice (from ½ medium lemon)
2 packages (8 oz each) cream cheese, softened at room temp
¾ cup granulated sugar
2 cups heavy whipping cream
½ tsp vanilla
How to Make Lemon Syrup:
In a measuring cup, combine ¼ cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside until needed.
How to Make the Trifle Cream:
Beat together 1 lb cream cheese and ¾ cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times. With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until consistency of whipped cream. Add ½ tsp vanilla and beat until incorporated.
Assembling the Berry Trifle:
Place ⅓ of your sliced angel food cake into the bottom of your trifle dish and brush with ⅓ of your syrup. Add ⅓ of your cream and loosely spread it over cake pieces. Add ½ of the sliced strawberries. Repeat with remaining ingredients (adding ½ of the blueberries for the second fruit layer). Frost the top with last ⅓ of cream and decorate with remaining fruit.