Today is an exciting day at DinnerCakes because we get to celebrate! Not only is it our last work day before the start of a long holiday weekend, it’s also our 200th post! (Insert blaring trumpets here!)
A lot has changed around here since Edwin and I first started documenting our culinary adventures, making messes in the kitchen and packing away more food than we probably should.
If you’re new to DinnerCakes, we invite you to take a look around and enjoy a sample of our favorite recipes and most memorable recent posts:
Chef Edwin’s Favorites
Heather – Ghost Baker’s Favorites
But we also can’t forget, fourth of July weekend is upon us! Every year my husband wants to throw a party… not a fourth of July party, but specifically “America’s Birthday Party,” with party hats and all. Unfortunately he hasn’t yet moved from the idea stage into the logistics stage.
I’m all for celebrating America’s birth, but I’m not so much into cakes decorated like flags and such – that’s why a red, white and blue trifle works perfectly for me!
This time of year is all about berries that burst with color, and I think they look amazing in a trifle bowl. I made a Double-Vanilla Pound Cake from Sur La Table’s “The Art and Soul of Baking.” You can even see the little vanilla bean flecks if you look closely. It’s an amazing book that offers a deep dive to those looking to get serious about baking. You can find the pound cake recipe reprinted here – the only thing I changed was that I used non-fat plain yogurt instead of sour cream and I used all-purpose flour instead of cake flour (removing two tablespoons of all-purpose flour and replacing it with two tablespoons of corn starch, to imitate cake flour).
The pound cake turned out perfectly and full of delicious vanilla flavor. I also added vanilla pudding, fat free Cool Whip, and loads of blueberries and strawberries to my trifle. I tried hard to restrain myself from adding any extra sugar or sweeteners like coconut, jam or a spritz of juice. While these things can definitely make your trifle either more sweet or tart, the fresh berries, vanilla pound cake, Cool Whip and pudding give it enough flavor that it doesn’t need any extra.
What are you making for fourth of July festivities?
Double-Vanilla Pound Cake (or pound cake of your choice, cubed)
1 pound strawberries, washed and sliced
1 pint blueberries, washed
1 3 oz. package of vanilla pudding
2 cups milk (for the pudding)
1 regular size container fat free Cool Whip
Combine 2 cups of milk with vanilla pudding mix on medium heat and bring to a boil, stir constantly. When done, set aside to cool.
Cube pound cake and add a layer to the bottom of the trifle bowl. Surround with a layer of strawberries and blueberries. Drizzle some pudding over the pound cake, followed by three dollops of Cool Whip. Repeat the layering process until complete. Scoop a large dollop of Cool Whip on top to complete. Serve chilled.