This dessert may look complicated, but in fact it only takes about 30 minutes to make and requires no baking! All you need to do to recreate this tasty treat is layer angel food cake cubes, brush with syrup, top with cream and fruit and repeat! So simple! This trifle is best served the day-of and can be refrigerated until ready to eat.
- 17 oz angel food cake, cut into 1″ cubes
- 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
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 on medium speed until creamy and smooth. 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 sliced angel food cake into the bottom of your trifle dish and brush with ⅓ of the syrup.
Add ⅓ of 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.
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