Mini Berry Trifles

I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle? This berry trifle uses fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl. Ingredients (makes 4 mini trifles): 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1/2 teaspoon sugar 1 jar ( roughly 11 oz) lemon curd 1 Sara Lee pound cake, defrosted strawberry jam 1 pint blueberries 1 pint raspberries 2 strawberries, halved    #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.

Strawberry Shortcake Cupcakes

I’m so ready for spring. I’m sick of the cold and wind, although we didn’t have any snow this year. So I am going to force spring upon you in the hope of it pushing the warmer months up a little bit. When I think of spring, I always think of Strawberries. And what better way to show off strawberries than in Strawberry Shortcake? I decided to make them in cupcake form because, well, I like cupcakes. I used a Martha Stewart recipe for angel food cake to make the cupcake, filled the inside of the cupcake with a strawberry-sugar mixture, and topped it off with a strawberry whipped cream icing. These are pretty delicious if I do say so myself! Ingredients: Angel Food Cake Cupcakes: 1 cup cake flour (spooned and leveled) 1/4 teaspoon salt 12 large egg whites, room temperature 4 teaspoons lemon juice and zest from 1 lemon, divided 1 1/4 cups sugar 2 teaspoons pure vanilla extract Strawberry filling: 3/4 container of strawberries, hulled and chopped 2 tablespoons sugar Strawberry whipped cream: 1 8-oz container cream cheese 3/4 cup white sugar 1 1/2 teaspoon vanilla extract lemon zest from lemon used in angel food cake 2 … Continue reading

Christmas Trifle

Each year, my mom makes a beautiful trifle for Christmas. I’m pretty sure at one point, she was only making one, but as the popularity of her trifle grew, she is now up to making 6+ for different holiday events, friends, and family. My sister and I grew up begrudgingly helping my mom make these trifles but we both have grown to love them and look forward to a bite of trifle every December.     A trifle is just a layered dessert that is usually made with cake pieces, cream, pudding, and fruit. My mom tops her with a beautiful design of fruit: kiwi, peaches and raspberries. I wanted to make some trifle to share with this blog but a normal trifle can serve a whole family, so I made a mini version! To prepare a regular trifle, the process is just the same. I highlighted Driscoll’s Berries in my trifle. I absolutely love their raspberries and blackberries so I wanted to have a higher ratio of berries in my trifle than may normally be used. Driscoll’s also sells really beautiful Strawberries and Blueberries that I have used in many many of my previous posts. Berries always add such … Continue reading

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