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Red, White & Blue Trifle
 Ingredients
1 premade angel food cake (boxed is fine) cut into 1-inch slices
¼ cup plus 2/3 cup sugar
¼ cup lemon juice (fresh squeezed is best)
¼ cup of water
¼ teaspoon almond extract
1 lb cream cheese, room temperature
2 cups heavy whipping cream, room temperature
2 pints fresh blueberries
2 pints fresh strawberries, hulled and sliced
Preparation
Bake the angel food cake. Allow to cool and cut into 1-inch slices.
Heat a saucepan to medium-high. Add ¼ cup of sugar, ¼ cup lemon juice and ¼ cup water to saucepan and stir until the sugar dissolves. Remove pan from heat and stir in the almond extract. This mixture becomes the syrup.
Brush both sides of each cooled cake slice with the syrup. Cut the slices into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium until smooth and light. Add the whipping cream and beat on medium-high until it becomes the smooth consistency of whipped cream.
Arrange half of the cake cubes in the bottom of the trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and spread gently. Sprinkle a layer of strawberries on top of the cream. Add the remaining cake cubes on top of the strawberry layer. Then add more blueberries and top with the remaining cream. Arrange remaining strawberries and blueberries in a decorative pattern. Cover and refrigerate for one hour before serving.
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Submitted by:
Nicole Goodrow
Chelsea Groton Bank
Waterford Branch
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