Tag Archives: 4th of July

Perfect Pre-Fireworks 4th of July Dessert

Hope everyone had a fun holiday! I’m going to share this recipe for a fruit torte with vanilla whipped cream still, because it’s great with any fruit, and not just in the shape of a flag. I’d love to try it with some farmer’s market peaches and blackberries. It’s sure to be a summer party hit!

Patriotic Fruit Torte flag strawberries blueberries Magnolia Bakery vanilla whipped cream 4th of July

Fresh Fruit Torte

Adapted from Magnolia Bakery

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 16 oz carton of strawberries
  • 1/2 pint carton blueberries
  • 1 tablespoon mix of cinnamon and sugar
  1. Preheat oven to 350° and grease a 9″ round springform pan.
  2. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.
  3. Add the flour, baking powder, and vanilla extract and beat until incorporated. 
  4. Pour batter into prepared pan. Spread fruit out evenly (or in a nice little flag pattern)  over batter. Sprinkle with cinnamon sugar. (Note, most of the strawberries and blueberries sunk into the batter when baking, so I topped it off with more strawberries right after baking. They sunk in the warm cake and added a great extra fruit layer.)
  5. Bake for about 40 min or until golden brown. (Keep an eye on your oven because I think baking time can vary.) 

Vanilla Whipped Cream

Beat 8 oz whipped cream with a tiny bit of powdered sugar and a teaspoon of vanilla. Serve in a mason jar. Cause, you know, that’s so American.

Patriotic Fruit Torte flag strawberries blueberries Magnolia Bakery vanilla whipped cream 4th of July
There were so many great 4th of July dessert recipes out there this year. What did you bake and bring to the BBQ?

Independence Day

I love any holiday when you can walk down the street and be wearing the same colors and type of outfit as everyone else and you’re not completely embarrassed by it! Embrace the patriotic. Have a spectacular and safe holiday!

4th of July Independence Day red white blue teen vogue stripes stars

{Image thanks to: Teen Vogue}

Freedom Weekend

Happy 4th of July weekend! Things have been going non-stop at work and in life, so I’m thrilled to be taking a mini-vacation for the holiday. Spending time at home in New Jersey and upstate New York with family…great food, art, laughs, bonfires, s’mores, fireworks, sweatpants, shopping, swimming…can’t wait. I will be back blogging more regularly soon with some sweet treats and exciting new adventures! Have a safe and fun 4th of July!

{Image thanks to: Woman’s Day, Kate Spade, My Baking Addiction, Various Pinterests}

Summer Berry Cheesecake

I hope everyone had an excellent 4th of July weekend!

I had an excellent time with friends and family… farmer’s market, shopping, great meals in DC, the Nats game and fireworks on the mall.

For the party I went to, I made this easy no-bake cheesecake with fresh berries. I seriously recommend making this for a summer party. It’s cool, refreshing and so sweet. You can’t see it in these photos, but the best part is definitely the middle layer of mixed berry compote. Oh, the graham cracker crust is pretty fantastic too. Ok, it’s all great.

Happy 4th and happy summer!

No-Bake Berry Cheesecake Pie

  • 1/4 cup cornstarch
  • 2-1/4 cups sugar
  • 1/2 cup water
  • 1 cup mixed blueberries and raspberries (or really any fruit) + extra for decorating
  • 2 cups graham cracker crumbs
  • 1-1/2 sticks butter
  • 2 8-oz packages cream cheese
  • 1 tsp vanilla
  • 8 oz Cool Whip
  1. In a saucepan, combine cornstarch, 3/4 cup sugar, water and berries over medium heat. Stir until it thickens. Set aside to cool.
  2. Make graham cracker crumbs and combine with butter. Press into pie pan to form crust.
  3. In a large bowl, beat together cream cheese, 1-1/2 cups sugar and vanilla. Fold in cool whip.
  4. Spread half the cream cheese mixture in the pie pan.
  5. Layer the cooled berry mixture on top.
  6. Top off with the rest of the cream cheese mixture.
  7. Decorate with fresh berries.
  8. Store in the refrigerator to keep cold.