Strawberry Blackberry Summer Trifle

• 5 cups strawberries (about 2 pounds)
• 3 cups blackberries (about 10 ounces)
• 3/4 cup sugar
• 2 cups whipping cream, chilled
• 1/3 cup elderflower syrup or lychee syrup
• 1 prepared angel food cake

1. 1.
2. Reserve a handful of whole strawberries and blackberries to top the cake.
3. 2.
4. Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl.
5. Cover with plastic wrap and set aside until juices release, about 1 hour.
6. 3.
7. Whip cream in a chilled bowl to soft peaks.
8. Fold in elderflower syrup and set aside in refrigerator.
9. 4.
10. Tear or cut angel food cake into 2-inch pieces.
11. Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl.
12. Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream.
13. Repeat with remaining cake, berries and cream.
14. Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours.
15. Serve chilled.
16. Calories: 340
17. Total Fat: 15 grams
18. Saturated Fat: 9 grams
19. Total Carbohydrate: 49 grams
20. Protein: 5 grams
21. Sodium: 27 milligrams
22. Cholesterol: 55 milligrams
23. Fiber: 3 gram

strawberries, blackberries, sugar, whipping cream, elderflower syrup, cake

Taken from www.foodnetwork.com/recipes/food-network-kitchens/strawberry-blackberry-summer-trifle-recipe2.html (may not work)