Festive Berry Trifle
Ingredients:
1 full size, pre made, angel food cake (or make your own from scratch, but I just buy the already made version at my local grocery store)
3 pounds of strawberries (3 small clamshell sizes or 2 large ones and keep half of one for later)
2 pints of blueberries
1 pint heavy whipping cream
2 tsp powder sugar
8 oz cream cheese, softened
1 can sweetened condensed milk
1/3 cup fresh lemon juice
2 tsp almond extract
Directions:
Prep:
Slice the angel food cake into small bite size pieces, roughly 1 inch cubes.
Quarter 2 pounds of the strawberries and thinly slice 1 pound for decoration along the side of the bowl and the top.
Combine the quartered strawberries and blueberries in a separate bowl to evenly distribute the berries.
Make the cream:
Using a mixer, whip the heavy whipping cream. When at soft peaks add the powder sugar.
Once the whipping cream is at stiff peaks add the softened cream cheese and whip together. Slowly drizzle in the sweetened condensed milk. Then add the lemon juice and almond extract and whip to thicken up a little bit. About 3 minutes on medium speed.
Assembly:
Spread 1/3 little bit of the cream on the bottom of your glass trifle bowl.
Evenly top with 1/3 of the angel food cake.
Evenly top the angel food cake with 1/3 of the berries, using slices around the edge to make it decorative.
Repeat pattern of cream, cake, berries 2 more times or however you want to layer it. The picture above I swapped the final layer to be the cake, cream, and berries for decoration.
Chill in the fridge for 30 minutes to harden the cream, serve and enjoy!
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