Flourless Chocolate Tort from Angelina’s Kitchen and Strawberries ’n Cream pie from Bridgeman’s Ice Cream Parlor. Photo: Chris Emeott
Bask in the sweetness of summer with berry-flavored treats around town.
The summer months bear the welcome gifts of long, warm days filled with sunshine and evenings complete with barbecues, bonfires and fireflies. All of nature is whispering to get outside—and what better way to do so than to enjoy a fruity treat on the patio, at the beach or on a picnic. So, dive into this jam-packed list featuring some of Woodbury’s delectable desserts and drinks, where to pick your own berries this summer and recipes to go with it all.
Angelina’s Kitchen
Italian restaurant Angelina’s Kitchen features several berry-infused wines, cocktails and desserts. The Raspberry Ricky cocktail is made with Absolut Raspberri, limoncello and garnished with raspberries and wine; the La Gioiosa prosecco rosè from Veneto, Italy, is a sparkling wine that has fruity notes with a touch of berries and tropical fruit; Mauro Molino barbera d’alba from Piedmont is a fresh wine with scents of ripe berries and minerals.
For dessert, Angelina’s Kitchen offers a Triple Berry Cake with Mascarpone Creme. “[It’s] procured from Eli’s Cheesecake company of Chicago,” owner Angela Verrastro says. “[It’s] a light white cake with layers of whipped mascarpone and berries garnished with housemade whipped cream and more berries.” For something lighter, look toward the Raspberry Sorbet. “[It’s] made with fresh raspberries in Minneapolis by Sebastian Joe’s,” Verrastro says. The Flourless Chocolate Tort is the ultimate sweet treat—“It’s a rich, dense, chocolate tort served over our housemade raspberry coulis, with fresh whipped cream,” Verrastro says.
And for a sweet, traditional taste of the Amalfi coast, try the Caravella Limoncello—a bright Italian spirit made with fresh juice and the tart peels of a lemon. 2170 Eagle Creek Lane; 651.998.0474; angelinaskitchen.com
Bridgeman’s Ice Cream Parlor
Minnesota’s original scoop shoppe—started in Duluth over 80 years ago—is home to the Triple Berry Marble Sundae, which owner Crystal Bakker says is its most popular item. “It’s three layers of ice cream, topping and whipped cream that comes with raspberry, blueberry and strawberry all layered together,” she says. Other fruit items include the Raspberry Fudge Torte Sundae or ice cream; classic strawberry ice cream; and a blueberry cheesecake swirl ice cream—“One of our most popular flavors,” Bakker says.
Be sure to save space for a slice of pie, too. “We do handcrafted ice cream pies and everything is made by hand,” Bakker says. “We have a Strawberries ’n Cream pie with a graham cracker crust, strawberry ice cream and toppings with chunks of fresh strawberries.” There is also a Raspberry Fudge Torte Pie. These pre-order only items are available for purchase on the Bridgeman’s Ice Cream Parlor website and must be ordered at least 24 hours in advance. 2110 Eagle Creek Lane Suite 200; 651.315.8985; bridgemans.com
Donuts for Dessert
Check off these berry-inspired donuts one-by-one.
Illustration: Jamie Klang
Dorothy Ann Bakery
- Blueberry or Raspberry Danish
- Raspberry Filled with Vanilla Frosting Bismark
- Strawberry Buttercream Raised Donut
Dorothy Ann Bakery, 710 Commerce Drive Suite 100; 651.731.3323; dorothyannbakery.com
- Blueberry Pancake
- Blueberry Lemonade
- Chocolate Covered Strawberry
- Strawberry Confetti
- Strawberry Shortcake
- Raspberry Fluff
Duck Donuts, 7455 Currell Blvd.; 651.846.9956; duckdonuts.com
Get Pickin’
Berry season is close ahead—in Minnesota, ripe strawberries first begin to appear around the middle of June and last through early July; raspberries are in season throughout July; and blueberries begin ripening in mid-July through August. Although we’re not quite to the picking season yet, add these locally-owned farms to your summer bucket list.
- Afton Apple has more than just fall fun. The farm features a U-Pick Strawberries event during the strawberry season. Plus, its Berry Barn serves fresh shakes, waffles, smoothies, donuts and more all made with freshly picked strawberries. In the fall, Afton Apple has raspberries and blackberries available. 14421 90th St. S., Hastings; 651.436.8385; aftonapple.com
- Blueberry Fields of Stillwater is a family-friendly pick-your-own blueberry farm that opens mid-July through the end of the month. 9450 Mendel Road N., Stillwater; 651.351.0492; blueberryfieldsofstillwater.com
- Pine Tree Apple Orchard in neighboring White Bear Lake is home to all types of freshly grown items, including apples, strawberries, pumpkins and more. It offers pick your own strawberries or picked for you strawberries, plus freshly made items at the Strawberry Bakery. 450 Apple Orchard Road, White Bear Lake; 651.429.7202; pinetreeappleorchard.com
- Wyatt’s Strawberries is a family owned farm specializing in strawberries—it’s been around for nearly 50 years. 10370 180th St. E., Hastings; 651.437.8479; Facebook: Wyatt’s Strawberries
Pexels/Pixabay
Very Berry Recipes
Strawberry Trifle
Courtesy of Jerry’s Foods, 7760 Hargis Parkway; 651.458.0240; jerrysfoods.com
Serves 8–10
- 1 lb. cake, cut in cubes
- 2 packs strawberry pie glaze
- 2 quarts fresh strawberries, slice all but 3
- 2 boxes vanilla instant pudding
- 2 containers frozen whipped topping
- 2 cups cold milk
Thaw whipped topping. Make instant pudding; set aside. Cut bought pound cake into 1-inch cubes; set aside. Save 3 whole strawberries for garnish on top,
and slice the rest of the strawberries. Mix the sliced strawberries with strawberry pie glaze; set aside. Layer all ingredients in trifle bowl starting with thin layer of the cake pieces, pudding, strawberry glaze and whipped topping. Continue to repeat with cake, pudding, strawberry glaze and whipped topping until gone—ending with whipped topping. Garnish with whole strawberries; serve. This can be made the day before—just cover and refrigerate until ready to serve.
Chef’s Tips: Make sure all of your layers show—that’s what makes it so impressive.
Variations: Use chocolate cake, vanilla or butterscotch pudding, caramel sauce and whipped topping.
Lemon Blueberry Bread
Courtesy of Jerry’s Foods, 7760 Hargis Parkway; 651.458.0240; jerrysfoods.com
Serves 6
Pexels/Eiliv Aceron
- ½ cup milk
- 1 tsp. salt
- 2 eggs, large
- 3 Tbsp. lemon juice
- ⅓ cup butter, melted
- 1 cup granulated sugar
- 2 Tbsp. lemon zest
- 1 ½ cup all purpose flour
- 1 tsp. baking powder
- ½ cup chopped walnuts
- 1 cup blueberries
- ½ tsp. vanilla extract
For the glaze:
- 2 Tbsp. lemon juice
- 1 cup confectioners sugar
- 1 Tbsp. butter, melted
Preheat oven to 350 degrees F. Grease 9×5 loaf pan with cooking spray. In a large bowl, combine flour, baking powder and salt. Set aside. In a mixing bowl, whisk melted butter, sugar, eggs, vanilla, lemon juice and lemon zest until well combined. Slowly alternate adding flour mixture and milk, in two batches, stopping as soon as the batter is combined. Do not over mix. Gently toss berries in flour to coat. Add berries and nuts to batter. Pour batter into prepared loaf pan and bake for 55 to 60 minutes. Turn bread out of pan, and cool. To make glaze, whisk together melted butter, confectioners sugar and lemon juice. Pour on top of bread when completely cooled. Let set until glaze hardens.
Chef’s Tips: Be careful not to over mix batter as this will make bread tough.
Variations: Vanilla or almond extract can be used in place of the lemon juice.
