Mama Steph's Summer-berry trifle:
4 cups fresh strawberries
2 cups fresh blueberries
2 cups heavy whipping cream
1/2 cup powdered sugar
1/8 tsp lemon extract (optional)
1 bakery cake - pound cake or angel food cake
Reserve a handful of strawberries and/or blueberries for decorating top of trifle.
Slice and cube the cake.
Halve the strawberries, place in medium bowl, and sprinkle 1/2 cup sugar over them. Let sit in refrigerator 30 minutes to overnight.
Whip the cream: In a large cool mixing bowl, pour the 2 cups of cream. With chilled beaters, whip on high speed until it begins to thicken, about two minutes. Sprinkle in extract, if using, and powdered sugar. Stop beating when stiff peaks form.
Cover the bottom of trifle dish (or large glass bowl) with a layer of cake. Top with half the berries and juice.
Add a generous layer of whipped cream.
Top with another layer of cake, berries and juice, and whipped cream, level or slightly above top of dish or bowl. Drizzle with a bit of juice and top with reserved whole berries for garnish.
Also, you can do this in individual Mason jars or clear goblets for one serving sizes.