Strawberry-Blackberry Summer Trifle

By TKakadelas

Ingredients

• 5 c. strawberries (about 2 lbs.)
• 3 c. blackberries (about 10 oz)
• 3/4 c. sugar
• 2 c. heavy cream, chilled
• 1/3 c. elderflower syrup or lychee syrup (or syrup from canned lychee)
• 1 prepared angel food cake

Preparation

Step 1

Reserve a handful of the prettiest whole strawberries and blackberies for topping the trifle. Hull and halve the remaining strawberries and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy - about 1 hour. Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble trifle. Tear and cut angel food cake in 2" pieces. Scatter about 1/2 the cake on the bottom of the trifle dish. Ladle 1/2 of the berries and their juices on top of the cake, and then top with 1/2 the whipped cream. Repeat with remaining cake, berries and cream. Garnish with reserved whole berries and refrigerate for up to 24 hours.