Instructions:

**Ingredients:**
1 cup raspberry jam
3 cups strawberries, sliced
3 cups blueberries
2 cups heavy whipping cream
16 ounces cream cheese, room temperature
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons lemon zest, freshly grated
1 (8 oz) Angel food or pound cake
Fresh mint sprigs, optional garnish

1. Place the washed and prepped strawberries and blueberries into separate bowls.

2. Heat the raspberry jam in a small saucepan over low heat until warm and thinned, about 3 minutes. Add one teaspoon of lemon zest and stir.

3. Divide the warm jam between the two bowls of berries and stir lightly until coated. Set aside.

4. Whip the heavy cream in a large bowl or mixer with the whisk attachment until stiff peaks form. Set aside.

5. In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth. Add one teaspoon of lemon zest and the vanilla extract and mix until blended. Whisk in a third of the whipped cream, then fold in the remaining whipped cream until well combined using a spatula.

6. Using one 14-cup capacity trifle dish or eight goblet glasses, cover the bottom of the dish or glasses with slices of cake. Follow with the strawberry mixture and the cream. Repeat the layering, alternating the blueberries with the strawberries and ending with the cream mixture.

7. Garnish with berries and a sprig of mint.

8. Chill for a few hours before indulging.

My Two Cents:

· My Triple Berry Trifle is a Hart family favorite and oh-so-easy to prep. For the cake base, you can choose either pound cake or angel food cake (depending on how decadent you want to be).

· For an extra punch of flavor, zest a bit of fresh lemon zest over the top before serving — and pow! Fireworks at your dessert table.