Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 2 cups (300g) fresh blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cups (480ml) heavy whipping cream, chilled
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch (1g) salt
  • 1 lb (450g) pound cake, cut into 1-inch cubes

Instructions:

  1. Combine the quartered strawberries, blueberries, sugar, and lemon juice in a bowl. Toss gently and let sit for 30 minutes at room temperature to macerate.
  2. Use a fine mesh strainer to separate the berries from the syrup, reserving the syrup in a small bowl.
  3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
  4. Slowly pour in the chilled heavy cream, vanilla, and salt. Increase speed to medium high and whip until stiff peaks form.
  5. Place half of the pound cake cubes at the bottom of a large glass trifle bowl.
  6. Drizzle the reserved berry syrup over the cake cubes until they look glistening.
  7. Spread half of the cream mixture over the cake in an even layer.
  8. Scatter half of the macerated berries over the cream.
  9. Repeat the layers: remaining cake, remaining syrup, remaining cream, and finish with a final layer of berries on top.
  10. Refrigerate for 4 hours until set.