Sweet Summer

Except for baseball season, I almost never look forward to summer. Even then, I’m a Chicago Cubs fan, so the hot weather months are likely to leave me heartbroken. This summer though, I’m looking forward to having a stretch of months with my whole family together, day after day. We have a saying here, that some people “have more guts than sense.” That sentiment could very well apply to me and my excitement over having a husband, a five year old, and a two year old all under foot until August.

Sanity be damned, I am looking forward to it. I fancy that I’ll still manage to get some work done. It’s on my schedule to finish one novel, write a short nonfiction book, and get a start on another novel — not to mention do some freelance writing. Fail from overreaching and not from lack of ambition, I say.

Whatever you’ve got planned this summer, I’ve got something that’ll make it sweeter. It’s my strawberry trifle recipe. I believe this is the very one they serve at the castle in Talehndor. Just trust me, it really is.

Strawberry Trifle


  • 3 pints fresh strawberries
  • 3 tablespoons sugar
  • 1 frozen pound cake, prepared according to package directions.
  • 8 ounces cream cheese
  • 1 5-ounce package vanilla pudding
  • 1 14-ounce can sweetened condensed milk
  • 3 cups cold milk
  • 1 teaspoon vanilla extract
  • small container whipped topping


  • Wash and rough chop berries. Sprinkle with sugar, cover and let stand in the refrigerator for several hours.
  • In a large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, vanilla pudding, cold milk, and vanilla extract until smooth.
  • Fold in half of the whipped topping.
  • Let stand for about 30 minutes to thicken.
  • Cut pound cake into bite size cubes.


  • Line a trifle bowl with half of the pound cake. I don’t own a trifle bowl — don’t actually even know what one is, so I just use a serving bowl.
  • Top with a layer of pudding mixture, using a little less than half.
  • Top with half the strawberries.
  • Repeat layers. I always have a little extra pudding left, which I shamelessly eat straight from the mixing bowl.
  • Chill before serving.
  • Enjoy.
Posted in Life Between the Lines

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