1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices

8 ounces reduced-fat cream cheese, room temperature

1 cup heavy cream

3 cups fresh blueberries, rinsed and dried

3 cups fresh strawberries

Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

With electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in steady stream; continue beating until mixture is light and airy.  

Arrange half the cake pieces in the bottom of a trifle dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and strawberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Recipe from www.marthastewart.com.

Kara Kimbrough writes a syndicated food column. Email her at kkprco@yahoo.com.