Sweet Berries and Pound Cake

Sweet Berries and Pound Cake

I have the biggest sweet tooth!! Last night I decided to whip up some fresh sweet berries and pound cake! This is one of my favorite desserts. It is light and fresh, and its a great spring/summer time treat! I add a scoop or two of ice cream, but you can also add whip cream or just go big and add both!

Recipe below




Sweet Berries and Pound Cake

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Author christenash


  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • .5 tsp salt
  • 1 cup butter softened at room temperature
  • 1 cup sugar plus 1/3 cup
  • 4 eggs
  • 2 tsp vanilla extract
  • 1/4 cup lemon juice plus 1/3 cup

Sweet Berries

  • 2 cups strawberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup sugar


  1. Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.

    In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.

    Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.

    Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.

    Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.

    When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.

    Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

Sweet Berries

  1. Rinse all fresh fruit. Add blueberries and blackberries into a large bowl. Cut strawberries into halves and add to bowl. Fold in sugar to mix. Stir every hour until juice forms. Add to the top of the pound cake, and serve with ice cream, whipped cream, or both! 

My go to protein smoothie and why!



Nutrition: Nutrishop Protein Powder: Hydro-Pro Fruit: Kroger Spinach: Kroger Milk: Unsweetened Vanilla Cashew Milk

So lately I have been on a protein smoothie kick! I know what you’re thinking, “a smoothie recipe, really?” but there is more to this recipe than just mixing fruit! I am very stomach sensitive to protein, so I wanted to share this for those who can’t just mix up any ole smoothie and drink it!

First, lets talk about my protein choice! I chose Hydro-Pro Advanced Hydrolyzed-Isolate Whey Protein Formula. To be honest, a good friend recommended this to me when I told him I have a hard time with protein! I wanted something with a great flavor, that mixed well with a smoothie and he didn’t disappoint by recommending this one. It has zero fat, zero sugar, super low carbs, and is gluten free! Its really a great choice for mixing in a smoothie. I love the vanilla flavor on this one, it tastes like you’re mixing in vanilla yogurt!

For fruit, its really your choice! I chose blueberries, strawberries, and bananas! Really you can mix in your favorites, but I love the simplicity of a berry and banana mix! Can’t go wrong with a classic! I also mixed in a giant handful of spinach! Spinach is full of vitamins, and its pretty undetectable mixed in the smoothie. Tons of benefits, with no added taste.

I have recently started to use cashew milk in my shakes and smoothies! It was recommended to me by a personal trainer friend of mine (Giovanni Training). It has a little less calories than almond milk, and is a little more filling! Same wonderful nutty taste. I really enjoy it.

Blend everything together and enjoy!

One tip: I do recommend adding the protein in very last. Blend everything, add your scoop of protein, and blend again. I have noticed if you mix the protein in right away it froths up and doubles the smoothie in size!

I threw mine in one of my Nutrishop blender cups and took it with me to run errands! A great on the go, post workout smoothie!

I hope you enjoy it as much as I do!

<3 CD


Good For Your Belly Protein Smoothie!

Course Breakfast, Drinks, Lunch, Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 1-2
Author christenash


  • 1 cup Spinach
  • 1 scoop Hydro-Pro Protein Powder
  • 1 cup Frozen Strawberry, Blueberry, and Banana Mix
  • .5 cup Unsweetened Vanilla Cashew Milk (add more if needed)


  1. Mix fruit, spinach, and milk in blender and blend. Add scoop of protein powder and blend again. Enjoy

Getting Started

Getting Started

Let me start by saying, I am extremely excited to be starting this blog! It is something I have wanted to do for a very long time, and it is finally coming together! To Dye For is a combination of fashion, travel, and FOOD! I wanted to try to combine my love for food and cooking, my career in modeling and fashion, and also my travels through my career, in one place. I constantly find myself representing new brands, traveling to new places, and eating new food, and I wanted to be able to share all of the spectacular things that I come across with you guys! In this blog I will share my travels, style, great eats, and yummy recipes with you!

Stay tuned for more posts!

<3 CD