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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.

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:

Yield: 24 strawberries

Patriotic Strawberries

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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.

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