Strawberry & Blueberry Bruschetta

We are getting ready to celebrate the 4th of July.  Desserts that include strawberries and blueberries naturally give you a patriotic feeling.  This little recipe was inspired by my friend, Erin at The Speckled Palate.  Jump over to her blog to be completely inspired plus she makes meal planning fun!

This little dessert will leave your family and friends wanting more!  Prep is simple and can be done ahead of time.  Feel free to play with the ingredients and make it your own.  Have a happy and safe 4th of July! -Amanda

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2 cups strawberries, sliced

2 Tablespoons granulated sugar

1 pint blueberries

1 pre-made Pound Cake loaf (I purchased a Vanilla Pound Cake at Whole Foods)

2 Tablespoons unsalted butter , melted

8oz of Cream Cheese,  allow to sit at room temp for 15 to 20 minutes

1/2 cup of powdered sugar

1 teaspoon of vanilla

Wash & Dry your strawberries and blueberries.  Slice your strawberries.  Toss  strawberries with 2 tablespoons of sugar.

Slice your pound cake into 1inch (or less) thickness. I made sure to make 12 slices to have enough for dessert.   Brush the pound cake slices with melted butter.  On a preheated grill or grilling pan, toast both sides of your pound cake.  Let the pieces set long enough to get grill lines.  Once all slices are toasted, set aside and allow to cool.  

With a mixer, combine cream cheese, powdered sugar, and vanilla.  Once all combined, place in refrigerator until ready to create dessert.

When you are ready to serve dessert, place your pound cake slices on a serving platter or individual plates.  Smear the cream cheese mixture on to your cake slices.  Make sure there is enough cream cheese mixture to allow the fruit to stick to your cake slices.  Then top that with a tablespoon of strawberries and their juice. Add blueberries by giving them a little push to stay on the cake slices.  Serve immediately, or let stand in the refrigerator until ready to serve.  

Patriotic Shortcakes

So, I have been busy!  I know it has been a few weeks since I have added any recipes.  At the beginning of the month, we had a great visit with my parents.  I was able sing and dance around the kitchen for fun family meals.  Although my broadway moves are polished and poised, I did receive a few raised eyebrows from my father.  Nevertheless, I wanted to make a special treat on July 4th.  Chris loves REAL strawberry shortcake (not that spongy junk) so I decided to kick it up Uncle Sam style.  Fireworks!  Plus there were leftover shortcakes for a repeat the following evening.  It is easy to say that I believe it has become a family favorite.  Enjoy!- Amanda

Patriotic Shortcakes

1 (16-oz.) container fresh strawberries, rinsed & quartered

1 pint container fresh blueberries, rinsed

3/4 cup sugar, divided

1/4 t almond extract

1 cup whipping cream

2 T sugar

2 3/4 cups all-purpose flour

4 t baking powder

3/4 cup cold butter, cut up

2 large eggs, lightly beaten

1 (8-oz.) container sour cream

1 t vanilla extract

Combine strawberries and blueberries, 1/2 cup sugar, and almond extract. Cover berry mixture, and let stand 2 hours.   Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 T sugar, beating until soft peaks form. Cover and chill up to 2 hours.


Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender until crumbly.  Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet.  Bake at 450° for 12 to 15 minutes or until golden. 

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Serve with remaining whipped cream.  Using 1/3 cupfuls you will make around 12 shortcakes