Red, white & blue berry trifle

• 1/4 cup sugar
• 1/4 cup water
• 1/4 cup lemon juice
• 1/4 tsp almond extract
• 1 small loaf angel food cake
• 1 pints fresh strawberries
• 2 pints fresh blueberries
• 1 packages cream cheese (8 oz.)
• 1/3 cup sugar
• 1 cup heavy whipping cream

1. Wash and dry berries
2. slice strawberries
3. slice angel food cake into 1-inch thick slices
4. for the glaze, combine sugar, lemon juice and water in a small sauce pan and simmer over low heat while stirring with whisk until sugar is completely dissolved
5. remove sugar mixture from heat and add almond extract
6. brush cake slices with sugar mixture on both sides and allow to sit for several minutes
7. beat cream cheese and sugar on medium speed until light and creamy
8. add whipping cream to cream cheese mixture and beat on medium high with whisk attachment until soft peaks form
9. cut cake into 1-inch cubes
10. layer half of cake pieces on bottom of trifle dish
11. sprinkle with half of blueberries
12. dollop half of cream filling over blueberries and carefully spread into an even layer
13. sprinkle with strawberries
14. repeat steps 10 through 13
15. Cover dish with plastic wrap and let chill in fridge for at least 1 hour before serving
16. * adapted slightly from the following: http://www.foodnetwork.com/recipes/sunny-anderson/patriotic-berry-trifle-recipe/index.html

sugar, water, lemon juice, almond, angel food cake, fresh strawberries, blueberries, cream cheese, sugar, heavy whipping cream

Taken from cookpad.com/us/recipes/338283-red-white-blue-berry-trifle (may not work)