No-Bake Strawberry Blueberry Trifle

• Vegetarian

• Produce

  • 1 lb Blueberries, fresh
  • 1 lb Strawberries, fresh

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla

• Bread & Baked Goods

  • 17 oz Angel food cake

• Dairy

  • 2 packages (8 oz each cream cheese
  • 2 cups Heavy whipping cream

• Liquids

  • 1/4 cup Water

Found on natashaskitchen.com

Description

Ingredients

• 17 oz angel food cake, cut into 1 cubes (I used 1½ blocks)
• 1 lb fresh strawberries, hulled and sliced
• 1 lb fresh blueberries
• 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
• 4 or 5 qt trifle dish (I found mine at TJ max), or make it in a 9x13 casserole dish.

Directions

• 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.
• 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.
• 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).