Summer Berry Trifle
Yield: 8-10 servings
  • ¾ cup sugar, divided
  • ¼ cup fresh lemon juice
  • ¼ teaspoon almond extract
  • 1 pre-made angel food cake, cut into 1" slices
  • 8 ounces reduced fat cream cheese, at room temperature
  • 16 ounces fat free Cool Whip
  • 1 tablespoon fresh lemon juice, to taste
  • 2 pints blueberries, washed and stems removed
  • 2 pints strawberries, washed, hulled and thinly sliced
  1. Over medium-high heat in a small saucepan heat ¼ cup of the sugar and ¼ cup of the lemon juice. Stir frequently while heating until the sugar dissolves. Remove the saucepan from the heat and stir in the almond extract.
  2. Lay the angel food cake slices face down and brush with the syrup. Flip over and brush the other side of the cake slices. Cut into 1" cubes.
  3. Beat the remaining ½ cup of sugar and the cream cheese on medium speed with a mixer until fluffy. Add the Cool Whip and very lightly beat until smooth. Stir in the tablespoon of lemon juice, to taste.
  4. Using a 13 cup trifle bowl place half the cake cubes in an even layer on the bottom. Add a layer of ⅓ of the blueberries, followed by half the cream mixture. Layer with half of the sliced strawberries, followed by the remaining cake. Then layer ⅓ of the blueberries, followed by the remaining cream mixture.
  5. Top with a layer of strawberries overlapping around the edge of the bowl. Place the remaining ⅓ of blueberries on the top in the center. Cover and refrigerate for 1 hour before serving.
For easiest preparation, cut angel food cake with a serrated knife in a slow sawing motion.
Recipe by Lemon & Mocha at