Strawberry Blueberry Trifle

• 17 ounces angel food cake cut into 1" cubes
• 1 pound strawberries fresh, hulled and sliced
• 1 pound fresh blueberries
• 1/4 cup water
• 2 tablespoons sugar
• 2 tablespoons lemon juice from 1/2 medium lemon
• 2 packages cream cheese 8 oz each, softened at room temp
• 3/4 cup granulated sugar
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla

1. For the lemon syrup, in a measuring cup, combine 1/4 cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside until needed.
2. For the trifle cream, beat together 1 lb cream cheese and 3/4 cup sugar on medium speed until creamy and smooth. With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until consistency of whipped cream. Add 1/2 tsp vanilla and beat until incorporated.
3. To assemble the trifle, place 1/3 of sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of the syrup.
4. Add 1/3 of cream and loosely spread it over cake pieces. Add 1/2 of the sliced strawberries.
5. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).
6. Frost the top with last 1/3 of cream and decorate with remaining fruit.

cake, strawberries, blueberries, water, sugar, lemon juice from, cream cheese, sugar, heavy whipping cream, vanilla

Taken from www.yummly.com/recipe/Strawberry-Blueberry-Trifle-1731374 (may not work)