Patriotic Berry Trifle

ACTIVE TIME: 11⁄2 hrs. TOTAL TIME: 3 hrs. SERVES: 24

1 cup cake flour

1 tsp. baking powder

1⁄8 tsp. salt

1⁄3 cup butter, at room temp.

2⁄3 cup granulated sugar

12 egg whites

2 ⁄2 tsp. vanilla extract

1⁄3 cup milk

2 (8 oz.) pkgs. cream cheese,

at room temp. 2 cups confectioners’ sugar 4 cups heavy cream

21⁄2 (16 oz.) conts. strawberries,

trimmed

1⁄4 cup seedless strawberry jam, melted

1 cup blueberries

1 Heat oven to 325°F. Coat 8" square baking pan with cooking spray. Line bottom with parchment paper; coat with cooking spray. Combine flour, baking powder and salt. On medium speed, beat butter and granulated sugar. Add egg whites and 1⁄2 tsp. vanilla extract. Alternately beat in flour mixture and milk until smooth. Spread in pan. Bake until toothpick inserted in center comes out clean, 18–20 min. Let cool completely.

2 On medium speed, beat half of cream cheese and half of confectioners’ sugar until smooth. On low, gradually beat in 2 cups cream, then 1 tsp. vanilla until blended. On medium, beat until medium peaks form. Repeat with remaining cream cheese, confectioners’ sugar, cream and vanilla.

3 Trim edges of cake; cut into 64 (8" square) pieces. Halve 22–28 strawberries. Slice remaining strawberries; toss with jam. Place

1⁄3 of halved strawberries, cut sides out, along bottom of 14-cup trifle bowl. Spoon 2 cups cream cheese mixture over of berries, spreading to edge. Top with half of cake pieces, then half of sliced berry mixture. Repeat layering once. Line remaining halved strawberries and blueberries along edge. Top with remaining cream mixture.