Trifle Berry Cake

• 1 pound Strawberries
• 2 Tablespoons Brown Sugar
• 1/4 teaspoons Allspice
• 1/4 teaspoons Cinnamon
• 2 pints Blueberries
• 3 Tablespoons Honey
• 1 whole Pound Cake (I Used Lemon Crunch Cake)
• 16 ounces, weight Whipped Cream Topping

1. Put the strawberries in a bowl, add brown sugar, allspice and cinnamon. Mix well, cover and let marinate for 1 hour in refrigerator. In a separate bowl combine blueberries and honey, cover and let marinate for 1 hour in the refrigerator. Using a thin serrated knife, slice the lemon crunch cake in a sawing motion, cutting the cake into 4 equal layers.
2. To assemble the trifle, spoon a layer of the whipped cream into a large glass bowl. Add a layer of lemon crunch cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices, starting with strawberries and alternating the berries with each layer. Continue layering, making 4 to 5 layers, depending on the size of the bowl, the last layer being whipped cream. Finish with a dollop of strawberries in the center and blueberries around the edges. Cover and refrigerate until ready to serve.

strawberries, brown sugar, ubc, ubc, blueberries, honey, lemon, cream topping

Taken from tastykitchen.com/recipes/desserts/trifle-berry-cake/ (may not work)