It's Going To Be A Berry Sweet Summer!

The Sweet Strawberry Collection is Here!

Whether your little one is exploring sandy beaches, attending backyard picnics, or simply enjoying lazy afternoons in the park, our "Sweet Strawberry" collection has something that pairs perfectly with an afternoon of making memories! 
Is there anything that says summer more than a Strawberry Trifle?
Try our favorite Summer dessert recipe and let us know what you think using the hashtag #OACsummer23 on your socials! We will send you a code to say thanks! 

Summer Strawberry Trifle with Cream Cheese Pound Cake:

For the pound cake: 

If you can't make your own, store bought is fineee (said in our best Hampton's voice) 

3 sticks of room temperature butter (Room temp is nearly melted here in Bama)

3 cups of sugar

1 block of cream cheese, softened

6 eggs (sit those out about 2 hours before, and yes honey that is fine!)

3 cups Cake Flour 

1 TB Vanilla Butter Nut Flavoring (Find this at your local grocery store that isn't a chain, you know the one that is cost + 10%, where your grandmother shops)

1. Cream the butter & sugar in a stand mixer at medium speed until light, about 3 minutes, then add the cream cheese, and mix for another 2-3 minutes.

2. Add the eggs, one at a time until well incorporated.

3. Add the cake flour and flavoring, and mix on medium speed for 5 minutes. Pour into a greased bundt pan, and place in a cold oven and set on 310 degrees Fahrenheit (oven temp may vary) for 1 hour. At an hour, reduce heat to 300 degrees and continue to bake until a toothpick comes out clean when inserted near the center of the cake. *this is usually around 20 minutes for me.

4. Place the bundt pan on a cooling rack and let the cake cool in the pan for about 30 minutes, then transfer the cake to the rack and let it cool completely. 

To Assemble the trifle: 

1. Slice a ridiculous amount of strawberries (the more, the better) and place in a bowl and top with 1/4 cup of sugar. Stir to combine and set aside. 

2. In a trifle dish, layer half of the pound cake(broken into large pieces), followed 1/2 of the strawberries(including the juice at the bottom of the bowl), followed by 1 container of your favorite whipped topping (enough to cover the strawberries completely). Repeat this step and top the last layer of whipped topping with a strawberry for looks. 

Now invite some friends over and hear them brag about what a great cook you are! 

Happy Summer! 

-The Oaks Team

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