Recipes

Patriotic Strawberries

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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.

Berries cookbookThey 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.

 

Pipe cream filling in strawberries

 

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:

 

Yield: 24 strawberries

Patriotic Strawberries

Patriotic berries

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

Prep Time 35 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

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

    1. 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.
    2. 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.)
    3. 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 Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 106Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 60mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 2g

If you enjoy these Patriotic Strawberries, I’d be thrilled if you gave the recipe a 5-star rating.

Are you on Pinterest? You can save or share the recipe with this handy pin: 

 

 

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 on Instagram or Twitter at @elizacross or @theyoloblog or use #TheYOLOBlog hashtag.

 

How About You?

How will you be spending July 4th? How have your plans shifted due to COVID-19? 

However you decide to celebrate Independence Day, I hope you and your loved ones stay safe and well.  Have a Berry good weekend! 

Best always,

Signature for Eliza Cross

Eliza Cross is the author of 15 books, including recent titles like Bacon Beans and Beer and Small Bites. She blogs at ElizaCross.com and is the founder of the BENSA Bacon Lovers Society. Her articles have appeared in publications like Sunset, Parents and Writers' Digest. Eliza lives near Denver with her family.

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