Blueberry Strawberry 4th Of July Recipes

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PATRIOTIC BERRY TRIFLE



Patriotic Berry Trifle image

Provided by Sunny Anderson

Categories     dessert

Time 35m

Yield 8-10 servings

Number Of Ingredients 8

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced

Steps:

  • Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
  • Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
  • Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
  • Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

RED, WHITE AND BLUE STRAWBERRY SHORTCAKE



Red, White and Blue Strawberry Shortcake image

Spectacular Fourth of July Dessert! Present at night with a couple of sparklers for the best effect. Can make with shortcake mix, too.

Provided by Tara Salerno

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 18

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

Steps:

  • Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
  • Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 30.9 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 189.3 mg, Sugar 17.6 g

FILLED FOURTH OF JULY STRAWBERRIES



Filled Fourth of July Strawberries image

Create a festive, fruity dessert in 15 minutes. These creamy red, white, and blue bites are just right for the Fourth of July or a summer picnic.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Memorial Day

Time 15m

Yield Makes 12

Number Of Ingredients 5

6 ounces cream cheese, room temperature
4 teaspoons confectioners' sugar
1/2 teaspoon pure vanilla extract
12 strawberries, hulled
12 small blueberries

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, confectioners' sugar, and vanilla extract on medium speed until light and fluffy, about 2 minutes. Transfer to a piping bag fitted with a 1/2-inch star tip.
  • Trim 1/2-inch from bottom of each strawberry so that it sits flat. Use a small melon baller to scoop out the center of each berry. Pipe cream cheese mixture into berries until it brims over the tops. Finish each strawberry with a blueberry garnish. Store, covered lightly with plastic wrap, in the refrigerator for up to 2 hours.

STRAWBERRY-BLUEBERRY-BANANA 4TH OF JULY PIE



Strawberry-Blueberry-Banana 4th of July Pie image

I made this up on the weekend of the 4th of July when I wanted a dessert that matched the holiday. A little time consuming, but straightforward and delicious!

Provided by ennaodanoroc

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 17

3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 1/4 teaspoons vanilla extract
2 cups strawberries
1/2 cup sugar (to taste)
1 cup water
1/2 cup cornstarch
1/2 teaspoon finely grated lemon zest
2 cups blueberries
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 cup blueberries, strawberries, and banana slices

Steps:

  • In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and vanilla. Stir until the whole thing has a smooth consistency.
  • Clean and rinse berries. If they are large cut in halves or quarters.
  • Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
  • Dissolve cornstach in a little water and add to fruit, stirring constantly. Add zest if desired.
  • Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
  • Repeat steps 4-6 with the blueberries.
  • Bake frozen pie crust according to a directions on the package.
  • When shell is cool, dump the three pudding/fruit mixtures into the crust in 3 vertical stripes.
  • Arrange strawberries on top of strawberry section, blueberries on top of blueberry section, and banana slices on top of vanilla section.

Nutrition Facts : Calories 269.6, Fat 3.3, SaturatedFat 1.6, Cholesterol 56.6, Sodium 145.2, Carbohydrate 58.2, Fiber 1.9, Sugar 40.9, Protein 3.3

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