Serves 6 to 8
1/4 and 2/3 cup sugar, divided
1/4 cup lemon juice
2 cups heavy cream
2 8-ounce packages cream cheese, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pound cake cut into 1/2-inch pieces
1-pound strawberries, cut into bite-sized piece
2 pints blueberries
First, heat the lemon juice and 1/4 cup sugar in a saucepan, stirring until the sugar dissolves. Set aside.
Next, beat the heavy cream until soft peaks form. In a separate bowl, beat together the cream cheese, 2/3 cup of sugar, and the vanilla and almond extracts with a mixer until smooth. Fold in the whipped cream with a spatula until combined.
To assemble, place a layer of pound cake cubes into the serving dish or dishes. Spoon some of the lemon syrup on top. Add a layer of the cream filling and then blueberries. Repeat with cake, syrup, filling, and strawberries. Top with a dollop of the cream filling and garnish with berries.
Refrigerate at least 1 hour before serving.