CityView Magazine

CityViewNC.com | 11 COVER STORY LEARN MORE AT JETHL.COM WHERE DREAMS TAKE FLIGHT ©Jet HomeLoans, LLCSM NMLS ID# 1660135. Jet HomeLoans, LLC, a partnership with FBC Mortgage, LLC NMLS ID# 152859 and Dream Finders Homes. This is not a commitment to lend. Paid Advertisement. 833-270-7191 242 Hay Street Fayetteville, NC 28301 Bringing your home and office to life 910-484-3585 1226 Fort Bragg Road www.lisascustomframing.com Blueberr y-Strawberr y Trifle The deeper you dig, the more you are rewarded with that fruity, cakey goodness that exudes freshness. The binder is whipped cream blended with crushed pineapple that takes you to the islands. Add fresh pineapple chunks, kiwi slices or mandarin oranges, depending on your preference or the season. 2 store-bought pound cakes (or, if you prefer, freshly baked cakes) 2 5.1-ounce boxes instant vanilla pudding 3 8-ounce containers frozen whipped cream (or fresh whipped cream, if preferred) 1 20-ounce can crushed pineapple, with juice 4 cups fresh blueberries, plus some for garnish 4 cups fresh strawberries, plus some for garnish ½ cup sugar 1 12-ounce jar raspberr y preserves Mix pineapple and its juice, 2 boxes instant vanilla pudding and 3 containers frozen whipped cream (or use fresh, if preferred). Cover and refrigerate. Slice about half of the strawberries but leave a few whole for garnish. Dice remainder of strawberries and add ½ cup sugar. Refrigerate. Cube pound cake into ½-inch squares. Set aside. To assemble: Add 1 cup whipped cream mixture to trifle dish. Place sliced strawberries around edge. Place ¼ of cake in center of strawberries. Dribble 1/3 warmed blackberr y jam over pound cake. Add layer of blueberries and diced strawberr y-sugar mix. Repeat the layering 2 or 3 more times. Finish with whipped creamed mixture. Add remaining diced strawberries in center. Fill in top of trifle with blueberries. Be creative with placement of berries and cream mixture and layering. Add fresh mint at center. If desired, add chopped almonds or pecans. Fresh and fruity Summer's bounty serves up rewards of the season. BY BOBBY PARKER | PHOTOGRAPHY BY CINDY BURNHAM H ooray for the red, white and blue! Strawberries, blueberries, cherries and other fruits lend themselves to festive desserts that celebrate the season of fresh-picked goodness. Whether from a farmers market, your supermarket of choice, or your own backyard garden, the crisp, juicy tastes tempt you to indulge. And if that means adding extra sweetness and topping it off with a dallop (or three) of whipped cream, just remember that you've earned it. e independence of summer means taking a vacation from everyday rules. Aer all, New Year's resolutions will be back before you know it. Try these recipes for a luscious strawberry-blueberry trifle, earthy blueberry-cherry cobbler, and refreshing melon skewers. And because, technically speaking, the tomato is a fruit, we've added a caprese salad with cherry tomatoes and blueberries that says everything good about summer. Enjoy the fruits of your labor.

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