Trifle Berry Cake

Put the strawberries in a bowl, add brown sugar, allspice and cinnamon. Mix well, cover and let marinate for 1 hour in refrigerator. In a separate bowl combine blueberries and honey, cover and let marinate for 1 hour in the refrigerator. Using a thin serrated knife, slice the lemon crunch cake in a sawing motion, cutting the cake into 4 equal layers.

To assemble the trifle, spoon a layer of the whipped cream into a large glass bowl. Add a layer of lemon crunch cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices, starting with strawberries and alternating the berries with each layer. Continue layering, making 4 to 5 layers, depending on the size of the bowl, the last layer being whipped cream. Finish with a dollop of strawberries in the center and blueberries around the edges. Cover and refrigerate until ready to serve.