My kitchen's a much different space in the summer than it is in the winter.
It feels different. Early in the morning, we open the window and the back door to let a breeze ripple through. Then, before noon, it's back to the AC and overhead fan, but the feel of the outdoors remains for a few more hours.
It smells different. From the morning smell of cut grass and back yard flowers to the food prep smells of melon and berries and fresh green beans and fried chicken, summer foods are on the menu again.
It looks different. Lemons and limes in the fruit bowl instead of the fall and winter apples and grapes. White and pastel curtains and tea towels instead of the red and tan ones I use for the cold months.
The change makes the chores go faster and morning tea taste better.
July 4th is right around the corner, now. Here's the cake. Easy but never fails to impress my husband and daughter. ;D
You'll need -
1 pint blueberries
1 pint strawberries
2/3 cup white sugar
whipping cream
Sara Lee Pound Cake (family sized but the smaller one is fine, too)
The night before - hull, rinse and cut up strawberries. Place them in a container with half the sugar
Rinse blueberries (pick out any that are too ripe or too green). Place them in a container with the rest of the sugar.
Mix lightly, cover and refrigerate
Leave out a few berries of each for garnish.
Put the frozen pound cake in the refrigerator to thaw over night.
Next day:
Use toothpicks to mark the cake in the center and slice through to make 2 layers. Using a slotted spoon, cover the bottom layer with the sweetened blueberries and the top layer with the strawberries. Be as generous as possible while keeping it manageable. If you put a thin coating of whipped cream on each layer first, the berries will stay in place better.
Set the bottom layer on a large piece of aluminum foil, top with the top layer and wrap the foil snuggly around it. Place in the refrigerator for at least 2 hours.
Before serving, remove from fridge and unwrap. Gently move to serving plate. Ice with prepared whipping cream (cool whip is ok) and garnich with berries. I usually just scatter them on top but if you like, you can arrange them on the sides, too.
If I don't make this cake on the 4th, there are lots of complaints. Try it. Your family will appreciate it.