Alcoeur Apron's Patriotic Trifle
17 ounces angel food cake, cut into 1" cubes
1 pound fresh strawberries, hulled and sliced vertically
1 pound fresh blueberries
4 or 5 quart trifle dish, for assembly (9x13 casserole dish works as well)
For the lemon syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons fresh lemon juice
For the frosting
2 packages 8 ounce cream cheese, softened to room temperature
3/4 cup granulated sugar
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
Make the lemon syrup:
In a measuring cup, combine the water, sugar, and lemon juice and stir until sugar is dissolved. Set aside until needed
Make the frosting:
Beat together 1 pound of cream cheese and 3/4 cup sugar (with the whisk attached to your stand mixer) on medium speed until creamy and smooth, scraping the bowl a couple of times to help full incorporation of the sugar. With the mixer on low/medium speed, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until whipped and fluffy. Add 1/2 teaspoon vanilla and beat until incorporated.
Assembling the trifle:
Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your lemon syrup. Add 1/3 of your frosting and loosely spread it over cake pieces. Add 1/2 of the sliced strawberries. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second layer of fruit). Frost the top with the last 1/3 of cream and decorate with remaining fruit, using the remaining blueberries to make a star in the center and filling in the blank areas with the remaining strawberries.
Serve & enjoy! If not serving immediately, store in refrigerator until time.