Round up some plump ripe raspberries and blueberries for this fun yet simple patriotic dessert - just in time for the 4th of July!

Ingredients:

For the Cake:

2 1/4 sticks unsalted butter, at room temperature, plus more for the pan

3 c. sugar

6 extra large eggs, at room temperature

1 c. sour cream (not low-fat), at room temperature

1 1/2 tsp. pure vanilla extract

3 c. all-purpose flour, plus more for the pan

1/3 c. cornstarch

1 tsp. kosher salt (use 3/4 tsp. regular salt if kosher salt is not available)

1 tsp. baking soda

For the Icing:

1 1/2 lb. cream cheese (3 8-ounce packages, not low-fat), at room temperature

1 lb. unsalted butter (4 sticks), at room temperature

1 lb. confectioners' sugar, sifted

1 1/2 tsp. pure vanilla extract

1 pint blueberries

1 1/2 pints raspberries

Directions:

1. For the cake: Preheat oven to 350 degrees. Grease and flour a 17-by-12 1/2-inch sheet cake pan. (Note: this recipe may be halved for a smaller pan)
2. In a bowl with a mixer, mix the butter and sugar together on high speed until light and fluffy, about a minute or so. Add the eggs, two at a time. Mix after each addition. Add the sour cream and vanilla.
3. In a separate bowl, sift together the flour, cornstarch, kosher salt and baking soda. Turn the mixer to low and gradually add the flour mixture to the butter/sugar mixture, one scoop at a time. Mix after every addition. Keep adding the flour mixture until just combined. Do not over mix!
4. Pour the thick cake batter into the prepared pan. (It's much thicker than regular cake batters.) With a knife or offset spatula, spread the cake batter evenly over the pan.
5. Bake until a toothpick comes out clean, check after 20 minutes, add time if needed.
6. For the cream cheese icing: Add the cream cheese and butter to the bowl of a mixer. Whip to combine. Add the powdered sugar and vanilla. Mix until thoroughly combined, scraping the sides once during mixing.
7. Put about 1/2 the frosting on the cake. Mark off the area of the stars with a toothpick. Prepare a pastry bag with a large star tip and fill up to 2/3 with icing. Fold down both corners to keep icing from splurging out the top.
8. Grip the folded-down end tightly under your fingertips and start squeezing two lines of frosting at the bottom of the cake. Make two rows of raspberries on the cake, then add another two lines of frosting.
9. Keep repeating: two lines of frosting, two lines of raspberries, two lines of frosting, etc.
10. Fill the square in the corner with a nice layer of blueberries. With the star tip, squeeze little dollops of frosting all over the blueberries to look like stars.

Round up some plump ripe raspberries for this tantalizing yet simple summertime dessert! Juicy ripe raspberries and sweet cream paired with phyllo pastry - it doesn't get any simpler and tastier!

Ingredients: 

4 sheets filo (phyllo) dough (Athens brand) 

2 tsp butter

1 tsp sugar

1 pint raspberries

Cream Filling:

1 pkg (80z) cream cheese, softened

1/4 cup sugar 

1/2 cup heavy whipping cream, whipped

 Directions: 

1.Cut phyllo sheets into strips and then rectangles or squares 3-4" in length. Stack 3 high, brushing lightly with melted margarine and a bit of sugar between layers. (Allow three of these layers per person; for 4 people = 12 stacks of 3 layers) Place on non-stick or parchment layered baking sheet and bake at 350 degrees for about 10 minutes or until lightly browned and crisp. Allow to cool, then store in airtight container for up to 3 days.
2. In a small bowl, beat cream cheese and sugar until smooth.  Gradually fold in whipped cream.
3. Wash and drain raspberries and set aside.
4. When ready to serve, place 1 layer of pastry on serving plate and pipe on cream filling. Top with fruit . Add another phyllo layer, creamy filling and fruit. Repeat one more time. Sprinkle with powdered sugar. Serve immediately.