There are many things that clearly make you think of summer – certain outdoor activities, certain smells, and even certain foods.
For us, nothing says summer than the various berry desserts – blueberries, raspberries, blackberries, strawberries. We love them all!
OK, so these desserts may not be the “healthiest” thing to eat, but that’s why you only make them sparingly and as a treat…say for you know, your afternoon tea? Or, if you must, share at the family barbecue this weekend. 😉
Bring On The Berry Desserts
So what did we do? We gathered a few of our favorite berry dessert recipes from around the web for you to try yourself. Then head on over to our Facebook and let us know what you think (or to share some of your favorite summer berry desserts). 🙂
Anyway, enough talk – more dessert. Go on, you know you want to make these too!
Blueberry Crumble Bars (Love Bakes Good Cakes)
Yield: 24-28 Bars
Crust and Crumble:
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp. baking powder
3 cups all-purpose flour
1 cup butter
1 egg, slightly beaten
1/2 tsp. vanilla
4 cups fresh blueberries 1/2 cup granulated sugar 3 tsp. cornstarch
- Combine both sugars, baking powder, and flour in a medium bowl.
- Cut in butter, egg, and vanilla using a pastry blender or fork until mixture is well combined and resembles coarse crumbles.
- Pat half of the mixture into the bottom of a lightly greased 9″x13″ pan.
- In a separate bowl combine all filling ingredients and stir gently.
- Pour blueberry mixture evenly over crust in the pan.
- Then, finally, crumble the remaining crust over the top of the blueberries.
- Bake in a preheated oven (375°F) for 45 minutes or until top is lightly browned.
- Allow dessert to completely cool prior to cutting and serving.
Strawberry Cheesecake Pastry Bites (Real Life Dinner)
Yield: 30 individual pastries; 15 servings
30 puff pastry shells
1 (8 ounce) packaged cream cheese, softened
1 cup granulated sugar
- Remove puff pastry shells from packaging and place in a single layer on a cookie sheet.
- Combine cream cheese and sugar and mix well until smooth.
- Fill each shell evenly with the cream cheese mixture (approximately 1 – 1.5 tbsp) using a pastry bag (or disposable, plastic sandwich bag).
- Top with chopped strawberries.
- Refrigerate for 2-5 hours prior to serving. Eat within a couple of days.
Frozen Raspberry Cheesecake (Let’s Dish)
Yield: 8 servings
1 cup graham cracker crumbs
1/4 cup melted butter
2 cups heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
2 cups fresh raspberries
1 tsp. lemon juice
1/2 tsp. vanilla
- Combine graham cracker crumbs and melted butter then press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat heavy whipping cream until stiff peaks are formed. Set aside.
- In another bowl, mix cream cheese and powdered sugar until smooth.
- Add raspberries, lemon juice, and vanilla to cream cheese mixture and combine well.
- Carefully fold in heavy whipping cream into cream cheese mixture.
- Spread mixture evenly over crust in springform pan.
- Freeze for 3-4 hours or overnight.
- Let stand at room temperature for 10-20 minutes prior to removing rim of springform pan.
- Serve with fresh raspberries for a garnish. Freeze leftovers.