2025-JULY-RECIPE-CARD-CHLNG-rs.jpg

here is mine

Name: 2025 JULY RECIPE CARD CHLNG
Date: 7-15-2025
Kit: 2025 JULY RECIPE CARD CHLNG freebie
Font: a little sunshine
Program: Photoshop Elements 2020
Challenge: 2025 JULY RECIPE CARD CHLNG
Journaling:
4Th of July Berry Trifle
Servings: 16
Ingredients
¼ cup lemon juice juice of
1½ to 2 lemons
¼ cup sugar
¼ cup water
¼ teaspoon almond extract
1 premade pound cake
or angel food cake if preferred
For the cream cheese filling:
16 ounces cream cheese
2 blocks, softened
⅔ cup sugar
2 cups heavy cream
For the fruit:
2 quart strawberries washed,
dried, and sliced
3 pints blueberries washed
and dried
Steps
For the lemon glazed pound cake:
In a small saucepan over
medium-high heat, whisk together
sugar, lemon juice, and water.
Stir frequently until sugar
olves, then remove from
heat and whisk in almond extract.
Set aside to cool.
Cut the pound cake into 1-inch
slices and then cut the slices into
cubes. Use a basting brush to slather
glaze on at least two sides of each
cube. Set aside to dry.
For the cream cheese filling:
Using a mixer on medium speed,
beat together the cream cheese
and sugar until the mixture is
smooth and creamy. Add heavy
cream and beat until the mixture
is light and fluffy.
For the trifle:
Arrange half of the glazed cake
on the bottom of the trifle bowl,
then top with ⅓ of the cream cheese
filling. Top the filling with sliced
strawberries and blueberries then
repeat the layers. Top the blueberries
with the rest of the cream cheese
filling, then all the rest of the berries.
Cover and refrigerate until serving.
Notes
I love the flavors in this trifle,
but if you want a really, really
quick and easy version, you can
buy a pre-made and pre-glazed
poundcake and cut it into cubes.
Use whipped topping from a tub
in place of the cream cheese filling
and layer with the strawberries and
blueberries. Voilà, nearly instant trifle.