Ingredients:

  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • 2 tablespoons granulated sugar (optional)
  • 1 tablespoon fresh lemon juice
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream, chilled
  • ½ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 store-bought pound cake or angel food cake (about 10 oz), cut into 1-inch cubes

Instructions:

  1. In a medium bowl, gently toss the mixed berries with sugar and lemon juice. Let sit at room temperature for at least 10 minutes, or up to 30 minutes, to macerate.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  3. In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form.
  4. Gradually add the sifted powdered sugar and vanilla extract to the cream cheese, mixing until well combined.
  5. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy, being careful not to deflate the cream.
  6. In the trifle bowl or individual serving dishes, create the first layer with approximately 1/3 of the cubed cake.
  7. Top the cake layer with approximately 1/3 of the cheesecake whipped cream, spreading it evenly.
  8. Spoon approximately 1/3 of the macerated berries and their juices over the cream layer.
  9. Repeat the layers (cake, cream, berries) two more times, or until all ingredients are used, finishing with a layer of the macerated berries and their juices on top.
  10. Cover the trifle bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  11. Just before serving, garnish the trifle with fresh mint leaves or extra berries, if desired.