Berry season is here and we are already swooning over all the ways we plan to enjoy them. With Memorial Day around the corner we were anxious to try out this delicious and festive dessert. Inspiration came straight from all those pretty pinterest pictures of trifle desserts. The only problem...no trifle dish! Never fear, the mason jars are here! Sub mason jars with wide mouth tops and you will be ready to layer in no time. Note- the wide mouth top mason jars matter!
Watch our short video to walk you through it. We love the perfectly portioned mason jars. If you are making a dessert to take to a gathering you can also layer them at home and use lids to secure them until you arrive. Touch them up when you arrive with a dollop of cream and a few more berries on top.
What you need:
¼ cup plus ⅔ cup sugar
¼ cup fresh lemon juice
¼ teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced
What to do:
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves.
Remove from the heat and stir in the almond extract.
Brush both sides of each slice of cake with the syrup.
Cut the slices into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light.
Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
Arrange half of the cake cubes in the bottom of a 4-6 (24) oz. mason jars.
Sprinkle evenly with a layer of blueberries.
Dollop a spoonful of the cream mixture over the blueberries
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture.
Finish with a few blueberries and strawberries on top arranging them in a decorative manner.
Cover and refrigerate 1 hour.
