Man alive. I’m gonna be honest with you. I’ve been in a little bit of a blogging funk. It’s been a really long time since I’ve found myself in this place, and it is seeming hard to crawl my way out of it. Rather than jump right in to this delicious Berries ‘N Cream Cheese Cake recipe (which I’m sure you’re all anxious to do) I just want to shed a little light on where I’ve been and what I’ve been up to. As with everyone these days, I lead a pretty crazy busy life. No surprise, it’s the norm for most people right? Well it’s all fun and games until life catches up to you and you feel as if you are losing control of every aspect of your very being.
In addition to Tried and Tasty, you may or may not know that I have a full time 40 hour a week day job. Together, between the two I was working upwards of 80 hours a week. Throw in a husband, family, church life, social life, and whatever’s left of ‘me’ time after all of that. I’ve been balancing and juggling these things for years. Then one day I just broke. I realized I couldn’t do it all. I couldn’t be everything to everyone all of the time. It was then that I took a long hard look at my priorities and decided to reorganize my life in such a way that I was able to take my life back and claim it again. That has meant getting back to a healthier me, sleeping more (still working on that), working less, and saying no more often than I ever have. It’s been an extremely difficult transition for me but one of the best decisions I could have ever made.
So while I had every intention of posting my 4th of July recipes well before now, it just didn’t happen. I kid you not, I’ve been sitting on this post (and those for the rest of the week) for a month and a half. That’s how long ago I made this yummy recipe. And with everything going on I just haven’t had the energy to share it with you. Quite frankly I still don’t have the energy, but I’m getting it back. Unless you’re a blogger, you’d be surprised how much work can go in to providing content for your readers. It can be daunting, overwhelming, and AMAZING.
I wouldn’t do this if I didn’t love it. I absolutely 100% love Tried and Tasty, love blogging, and LOVE my readers. I am passionate about sharing delicious food healthy (and occasionally unhealthy) with others. So, thank you for your patience over this last little while. It’s hard to know what’s going on in someones life unless you walk a day in their shoes. Am I right? So what I’m going to do is take things one day at a time. One recipe at a time. One project at a time. I’ve got a lot of fun things up my sleeve to share with you and I couldn’t be more excited. So thanks for sticking around. I promise you, the tasty recipes will keep coming!
Now that I’ve got that off my chest, how about this beautiful cake huh? I’m continuing my quest from last years patriotic recipes to provide delicious treats free of artificial food coloring. The 4th of July is right around the corner… and that also means my birthday is not far off from that! What are your plans? We happen to live RIGHT next to our city’s park where they light off the fireworks so we plan to head over and get ourselves a front row seat. Two out of the last three years we’ve watched from our backyard. Last year we walked to the park and that was my favorite! This would be the perfect treat to make to feed a crowd. Or yourself. Whichever. It’s light, fluffy, and not to mention – so pretty!
Items used in this post:
Berries 'N Cream Cheese Cake
Looking for a light, delicious, and EASY treat to feed a crowd? This Berries 'N Cream Cheese Cake is perfect for parties, family gatherings, BBQ's and potlucks! You'll be amazed at how simple it is to put together!
Ingredients
- 1 box white cake mix
- 1 can cream cheese frosting
- 1 8 oz. pkg. cream cheese, softened
- 1 lb. strawberries washed, halved and then quartered
- 1 pint blueberries washed
Instructions
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Prepare cake according to package directions & bake. Cool completely.
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In a medium sized bowl, mix together cream cheese frosting and softened cream cheese using a hand mixer until light and fluffy.
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Once cake has cooled completely, spread cream cheese frosting evenly over top. Decorate with strawberries and blueberries. Enjoy!
Want more patriotic recipes? Try out these delicious favorites?
Red White Blue Tortilla Cups // Tried and Tasty
Red White & Blue Strawberry Blueberry Sugar Cookie Cups with Coconut Cream Cheese Filling // Tried and Tasty
Red White & Blue Strawberry Blueberry Dessert Parfait // Tried and Tasty
Red, White & Blue Cherry Blueberry Shortcakes // Tried and Tasty
*This post contains Amazon Affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from Amazon from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!
This cake looks delicious. I love all the fresh fruit. Sometimes we have to face the fact that we can’t or don’t want to do it all and need to make adjustments. Taking back control is so therapeutic. Good of you taking some control.
Yvonne
Thank you so much!I appreciate you taking the time to share your kind words!
Peggy V
God bless you, Yvonne. I found myself in the same situation you described. Crawling back to life has been hard and I am still working on using the no word more often. The strength it takes to take care of one’s self is pretty huge, but must be done because water cannot be drawn from a dry well.
Yvonne
Thank you so much for your comment Peggy! It’s definitely something that I have to consciously make a decision about daily – it’s nice to know I’m not alone. You said it perfectly, thank you for taking the time to say hello!