Self-care: doing the things that make you feel more like yourself.
-Robyn Conley Downs
Hello, sweet friends…
I can hardly believe that summer is right around the corner…
I’m definitely looking forward to more sunshine…
That being said in today’s post…
I thought I’d share a few outfits I recently purchased…
Nothing too fancy…
Just a few fun pieces that will help me transition…
into the next season…
With the weather getting warmer I’ve been longing to whip up a berry trifle. I love the combination of white cake…fresh fruit and cream. It’s the perfect go-to summer dessert… delicious…beautiful…and lots of fun to create!
1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
Brush both sides of each slice of cake with the syrup.
Cut the slices into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light.
Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
Arrange half of the cake cubes in the bottom of a 13-cup trifle dish.
Sprinkle evenly with a layer of blueberries.
Dollop half of the cream mixture over the blueberries and gently spread.
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern.
Cover and refrigerate 1 hour.
Wishing you a happy & safe Memorial Day❤️