2 packages (7 oz each) Lil' Moo Original, softened at room temperature
3/4 cup granulated sugar
2 cups heavy whipping cream
1/2 tsp vanilla
In a measuring cup, combine 1/4 cup water, 2 tbsp sugar, and 2 tbsp lemon juice and stir until sugar is dissolved. Seat aside until needed.
Using a mixer, beat together all of the Lil' Moo Original and 3/4 cup of sugar on medium speed until creamy and smooth, scraping the bowl a couple of times. With the mixer on, pour in 2 cups of heavy whipping cream. Turn the mixer to medium/high and continue beating until the cream is whipped and fluffy. Add 1/2 tsp vanilla and beat until incorporated.
Assembling the trifle:
Slice all of your strawberries and put them aside.
Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your lemon syrup.
Add 1/3 of your cream and loosely spread it over the cake pieces.
Add 1/2 of the sliced strawberries. Repeat steps 1-3 with the remaining ingredients (adding 1/2 of the blueberries for your second fruit layer).
Frost the top with the last 1/3 of cream and decorate it with your remaining fruit.
*Note: This trifle is best served the same day it's made. Refrigerate until ready to eat.