Festive and delicious as any summer dessert but especially fun for the 4th of July.
Whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring until the sugar dissolves.
Once sugar is dissolved, remove from heat and whisk in the almond extract. Set aside.
Cut angel food cake into 1 inch thick slices.
Brush lemon glaze on each side of the sliced cake.
Cut the glazed cake into 1 inch cubes. Set aside.
Beat together cream cheese and sugar with a mixer, on medium speed, until smooth.
Add heavy whipping cream and beat until light and fluffy.
Arrange half of the cake on the bottom of a trifle dish.
Sprinkle on an even layer of blueberries.
Spread half of the cream cheese mixture over the blueberries.
Top with a layer of strawberries.
Repeat layers and top with any remaining berries.
Cover with plastic wrap and refrigerate before serving.
Note: This could be made into 10-12 individual servings instead of one large trifle.
Recipe from sixsistersstuff.com
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