Last updated on December 30th, 2024 at 05:03 pm

Dear friends,

Here’s a simple-to-make treat to make for July 4th or any summer celebration. Juicy strawberries are filled with a sweet cream filling and topped with a ripe blueberry.

They look so festive on the plate, and the best part is you can make them up to 4 hours ahead of time. These berries are featured in my cookbook Berries: Sweet and Savory Treats published by Gibbs Smith.

Look for nice, large strawberries at the market and fat, ripe blueberries.

After you make the filling from a delectable combination of cream cheese, powdered sugar, and almond extract, transfer the mixture to a pastry bag or ziplock baggie fitted with a large star tip.

Use a sharp knife to cut an “X” in each berry from the tip to about 1/4 inch from the bottom. Don’t quite cut all the way through. Gently open each strawberry and pipe the filling inside.

Top each filled strawberry with a blueberry. Arrange the strawberries on a serving platter and refrigerate for 1 hour.

To safely serve the berries during this pandemic, my friend Leslie taught me a trick. Simply place the filled strawberries in individual paper or foil cupcake liners so each person can take one.

Here’s the easy recipe:

Patriotic Strawberries

Eliza Cross

These bite-sized treats are perfect for Independence Day, or any time you want to celebrate the red, white, and blue!

5 from 1 vote

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Prep Time 35

Additional Time 1

Total Time 1 35

Course Recipes

Servings strawberries

Calories 106 kcal

Ingredients

1 1/2 pounds large fresh strawberries hulled
8 ounces cream cheese softened
1/2 cup powdered sugar
1/8 teaspoon almond extract
1/2 cup fresh blueberries

Instructions

Cut a thin slice from the top of each strawberry. Turn the strawberries over on a cutting board, trimming if necessary so they sit flat. Using a sharp knife, cut an "X" in each berry from the tip to
about 1/4 inch from the bottom. (Do not cut all the way through.) Reserve.
In a medium bowl, combine the cream cheese, powdered sugar, and almond extract, and beat with an electric mixer until light and fluffy, about 1 to 2 minutes. Transfer the mixture to a pastry bag fitted with a large star tip. (You can also spoon the filling into a 1-quart ziptop baggie, cut 1/4 inch off one of the corners and pipe the filling from the bag.)
Gently open each strawberry and pipe the filling inside. Top each filled strawberry with a blueberry. Arrange the strawberries on a serving platter and refrigerate for 1 hour.

Notes

Berries can be prepared, covered and refrigerated up to 4 hours ahead.

Nutrition

Serving: 1gCalories: 106kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 19mgSodium: 60mgFiber: 1gSugar: 9g

Keyword berries, desserts, Fourth of July

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strawberries stuffed with cheesecake filling and topped with blueberries.

Let’s keep this party going! I’d love to connect with you on social media:

I love sharing your culinary creations! If you prepare this recipe and post a photo, tag me at @elizacross or #elizacross.

Eliza Cross

Eliza Cross is an author and food blogger who enjoys helping busy people with easy recipes and tips for gardening, holidays, and home. She is the founder of BENSA Bacon Lovers Society and Happy Simple Living, and the award-winning author of 17 cookbooks.

Patriotic Strawberries