A Cool Dessert to Beat the Heat - Trifle Berry Cake

Our weathermen are predicting temperatures in the 90's all week, so I decided to search for a nice, cool refreshing dessert to go with one of our summer meals. I wanted something that included fruit, and I love anything lemon, so this recipe seems to fit the bill! Of course to lighten it up a bit in the calorie department, I might have to use angel food cake and light cool whip with some lemon curd mixed in, but that Entenmann's Lemon Crunch Cake sounds awful good! Will let you know how it goes, but doesn't it look scrumptious?

Trifle Berry Cake

Recipe by georgiecakes
Prep Time: 1 Hour
Servings: 12

Ingredients

1 pound strawberries
2 Tablespoons brown sugar
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 pints blueberries
3 Tablespoons honey
1 whole pound cake, or Entenmann's Lemon Crunch Cake
16 ounces cool whip topping

Preparation Instructions

Put the strawberries in a bowl, add brown sugar, allspice and cinnamon. Mix well, cover and let marinate for 1 hour in refrigerator. In a separate bowl combine blueberries and honey, cover and let marinate for 1 hour in the refrigerator. Using a thin serrated knife, slice the lemon crunch cake in a sawing motion, cutting the cake into 4 equal layers.

To assemble the trifle, spoon a layer of the whipped cream into a large glass bowl. Add a layer of lemon crunch cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices, starting with strawberries and alternating the berries with each layer. Continue layering, making 4 to 5 layers, depending on the size of the bowl, the last layer being whipped cream. Finish with a dollop of strawberries in the center and blueberries around the edges. Cover and refrigerate until ready to serve.