Triple Berry Angel Food Cake Trifle
 
 
Yield: 8-10 servings
Ingredients
  • 1 box angel food cake mix, batter prepared according to directions on box
  • ¾ cup sugar
  • ¼ cup plus 1 tablespoon fresh lemon juice
  • ¼ teaspoon lemon or almond extract
  • 8 ounces reduced fat cream cheese, room temperature
  • 16 ounces reduced fat Cool Whip
  • 8 ounces strawberries, washed
  • 1 cup blackberries, washed
  • 1 cup raspberries, washed
  • More berries for topping, if needed
Directions
  1. To make two round cakes, I lined two 9” round pans with parchment paper. I divided the batter between the two prepared pans, making sure not to fill them more than ¾ full. You will most likely have some excess batter. I weighed them with my kitchen scale to make sure they would be even layers. Bake at the temperature specified by the box for 20-30 minutes. The cake is done when the top is dark golden brown and the top cracks are dry not sticky. When it’s done baking, tilt the pan on its side. I leaned mine up, cake facing down, against a raised cooling rack. Once it’s completely cool, run a knife around the edges of the pan then carefully remove.
  2. 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 lemon extract. Set aside.
  3. Beat the remaining ½ cup of sugar and the cream cheese on medium speed with a mixer until fluffy. Fold in the Cool Whip until smooth. Stir in the tablespoon of lemon juice. Take one of the cooled angel food cake rounds and brush the top with the lemon syrup. Spoon a bunch of the whipped filling onto the cake and smooth with a spatula. Put half of the berries in a single layer on top of the filling. I left the blackberries and raspberries whole, but I halved and quartered the strawberries depending on how big they were. Dollop some more of the whipped filling on top of the berries then carefully smooth it out over the berries with a spatula. Top with the second angel food cake layer. Brush the top with the lemon syrup. Spread a thick layer of the whipped filling on top and smooth with a spatula. Top with the remaining berries. Store in the fridge until ready to serve.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/04/04/triple-berry-naked-angel-food-cake/