1pre-made angel food cake, sliced into 1 inch slices
28 ozcontainers of cream cheese, softened
2cupsheavy cream, room temperature
2pintsstrawberries, rinsed and sliced
2 pintsbluberries, rinsed
To Prepare the Lemon Syrup
Heat 1/4 cup of sugar, water, and lemon juice in a small sauce pan over medium heat, stirring until the sugar dissolves. Remove from the heat and stir in the almond extract. Let cool.
To Prepare the Trifle
Brush both sides of the pound cake with the lemon syrup. Then cut the slices in into 1 inch cubes.
With an electric mixer beat the cream cheese with 2/3 cup of sugar on medium speed until light and smooth. Add the cream and beat on medium-high until it's the consistency of whipped cream.
Arrange half of the cake cubes into a trifle dish, then layer half of the blueberries, spoon half of the cream mixture, followed by half of the strawberries. Repeat the layers one more time, ending with the strawberries and adding extra blueberries for garnish if desired.