Red, White & Blueberry Trifle
2 (16-ounce) containers strawberries
3 (6-ounce) containers blueberries
3/4 cup granulated sugar
1/3 cup water
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Pinch kosher salt
One 8-ounce package cream cheese
2 cups heavy cream
1/2 teaspoon pure vanilla extract
1 prepared angel food cake (about 12 ounces)
Trim and quarter the strawberries and set aside. In a medium saucepan, combine the blueberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt. Simmer over medium heat and continue to cook, stirring occasionally, until the blueberries break down and the sauce thickens, about 15 to 20 minutes. Remove from heat and cool.
Place the cream cheese, 1/4 cup heavy cream, vanilla extract and the remaining 1/4 cup granulated sugar in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining heavy cream until stiff peaks form. Fold about 1/4 of the whipped cream into the cream cheese mixture until lightened; then fold in the remaining whipped cream.
To assemble the trifle, cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large. glass bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Continue repeating the layers in the same order, ending with a lovely pile of strawberries on top.
Cover and chill at least 8 hours. Please note that the trifle can be chilled overnight.
3 (6-ounce) containers blueberries
3/4 cup granulated sugar
1/3 cup water
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Pinch kosher salt
One 8-ounce package cream cheese
2 cups heavy cream
1/2 teaspoon pure vanilla extract
1 prepared angel food cake (about 12 ounces)
Trim and quarter the strawberries and set aside. In a medium saucepan, combine the blueberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt. Simmer over medium heat and continue to cook, stirring occasionally, until the blueberries break down and the sauce thickens, about 15 to 20 minutes. Remove from heat and cool.
Place the cream cheese, 1/4 cup heavy cream, vanilla extract and the remaining 1/4 cup granulated sugar in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining heavy cream until stiff peaks form. Fold about 1/4 of the whipped cream into the cream cheese mixture until lightened; then fold in the remaining whipped cream.
To assemble the trifle, cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large. glass bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Continue repeating the layers in the same order, ending with a lovely pile of strawberries on top.
Cover and chill at least 8 hours. Please note that the trifle can be chilled overnight.
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