Red, White, & Blueberry Trifle | Edible Bozeman

Ingredients

• 1 cup unsalted butter, at room temperature
• 1⅔ cups sugar
• 5 eggs
• 2 cups cake flour
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• ¼ cup plus ⅓ cup sugar, divided
• ¼ cup fresh lemon juice
• ¼ cup water
• 1 loaf homemade or bakery-made poundcake, sliced into 1-inch slices
• 1 (8-ounce) bar cream cheese at room temperature
• 1 cup heavy cream
• 3 cups fresh sliced strawberries or raspberries
• 3 cups fresh blueberries