No-Bake Strawberry Blueberry Trifle
Prep time-30 mins; Total Time-30 mins
-17 oz angel food cake, cut into 1′ cubes (I used 1½ blocks) -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) Frosting Ingredients:
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 until whipped and fluffy. 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. (Visit my blog for a closer look at the order of the cake layers).
Important: This cake is best served the same day it’s made. Refrigerate until ready to eat.