Wenaas Anniversary Trifle
Perfect with fresh B.C. summer fruit
Serves 12-16

1 angel food cake ( from scratch or mix- Gordon prefers Confetti)
2 lbs. fresh strawberries or raspberries or blueberries or berry mix (for puree) ½ C. berry sugar ( for puree)
¼ C. berry sugar
1 lb fresh berries
1 qt heavy whipping cream 3 T berry sugar

1. Chill mixer bowl and beaters in refrigerator.
2. Rinse berries well.
3. Puree 2 lbs. berries and ½ C. sugar in food processor, set aside.
4. Sprinkle 1 lb of berries with 1/4 C. Sugar set aside. (slice strawberries)
5. Whip cream with 3 T of sugar with electric mixer, until it forms soft peaks,
6. Remove 1/3 of whipped cream to a new bowl and fold in berry/sugar puree.
7. Assemble trifle in large trifle dish, medium punch bowl or into two medium dishes.

• Spread ½ cup of berries around the bottom of the dish/bowl.
• Cut or tear off small pieces of angel food cake to form a loose bottom layer in dish/bowl,
• Cover with a layer of 1/3 – 1/2 sweetened berry puree cream mix.
• Sprinkle on a scant layer of berries
• Repeat a second layer of cake and puree cream.
• Top with a very thick whipped cream layer (all remaining whipped cream).
• Finishing with berries to decorate and garnish.
• For best flavor, refrigerate for at least an hour before serving