Desserts: Strawberry Blackberry Summer Trifle (Serves 10-12)

5 cups strawberries (about 2 pounds)
3 cups blackberries  (about 10 oz)
3/4 cup sugar
2 cups heavy cream, chilled (whipped with vanilla and lemon zest)
1/3 cup elderflowwer syrup or lychee syrup or boysenberry syrup
1 prepared angel food cake or pound cake or lady fingers

Reserve a handful of the prettiest whole strawberries and black berries for the topping.

Hull and halve the remaining strawberries and toss with sugar in med bowl with blackberries.  Cover with plastic wrap and set aside until they get juicy, about 1 hour.  Whip cream in a chilled bowl until it holds soft peaks.  Fold the syrup into the cream and keep chilled until ready to assemble the trifle.

Tear or cut the cake into 2" pieces.  Scatter about half the cake on the bottom of a trifle dish or clear glass bowl.  Ladle half of the berries and their juices on top of the cake, top with half the whipped cream.  Repeat with remaining cake, berries, cream to finish.  Garnish the top with the reserved whole berries, refrig for 2-24 hours.  Serve chilled.