I was searching Martha Stewart for a festive Fourth of July dessert and came across this easy berry trifle. I was also searching my cupboards for a large glass container to put it in and I don't have anything. I'll have to add that to my registry! I decided to use strawberries for the trifle, but you could certainly use raspberries. The trifle was yummy! How can it not be with pound cake!?
Kind of messy when you dish it up, but so sweet and tasty!
1/4 cup plus 1/3 cup sugar
1/4 cup water
1/4 cup fresh lemon juice
1 store bought pound cake (12 ounces), cut into 3/4 inch thick slices (I bought the frozen Sara Lee pound cake)
1 cup heavy cream
3 cups fresh blueberries, rinsed and dried (three 1/2-pint containers)
3 cups fresh raspberries/strawberries (two 6-ounce containers)
1. Make lemon syrup: In small saucepan, bring 1/4 cup sugar, lemon juice and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of pound cake slices. Then quarter each slice.
2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy. (mixture will be like a very soft whipped cream)
3. Arrange half the cake pieces in the bottom of a 2 quart serving dish. Spoon half the cream-cheese over cake in dollops, spread to sides of dish. Scatter half the blueberries and raspberries/strawberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.