Berry-licious recipes for summer

Cooking with berries gives me so much joy. You can pre-bake for breakfast or show off for dessert or simply pimp up your pancake or yoghurt with some vitamin C to help heal any malady.

So here are some recipes you and your kids may like to try. They involve seasonal fruits from Aldi and they are real crowd pleasers, be it day to day or a family BBQ.

Strawberries are the ultimate taste of summer and, with no Wimbledon, we have to create our own Henman Hill at home.

Add a splash of spirit to your garden party with Aldi’s Boozy Summer Berry No Bake Cheesecake. This summer classic is everything you could want a dessert to be. Its crumbly biscuit base is hearty and comforting, whilst the creamy, berry-filled topping is sweet and fluffy, providing a refreshing kick to counteract the buttery digestives. Made with a dash of the irresistible Ballycastle Strawberries and Cream Liqueur, now just £8.99 (down from £9.99), to give the dessert that extra kick.

Aldi’s Boozy Summer Berry No Bake Cheesecake


130g Digestive Biscuits

60g Scottish Butter

135g pack Delicious Desserts Strawberry Jelly

200g pack Full Fat Soft Cheese

150ml Scottish Double Cream

100g Fresh Strawberries

200g Scottish Raspberries

100g Fresh Blackberries

Juice ½ Lemon

2 tablespoons of Ballycastle Strawberries and Cream Liqueur (£8.99).


Line the base and sides of the loaf tin with some tin foil.

Break up the biscuits and put into a food processor and turn into fine crumbs.

Melt the butter and mix in with the crumbs, use this to line the base of the tin and then put in the refrigerator to set.

While this is setting, dissolve the jelly in 125ml boiling water. Once dissolved add the soft cheese, the Strawberries and Cream Liqueur and whisk well to combine then allow to cool.

Whisk the cream until thick and fold this into the cheese mix.

Pour into the prepared tin and place the mixture back in the fridge until set, for about 20 minutes.

For the topping, slice 30g of the strawberries and scatter them along with 30g raspberries and blueberries over the cheesecake.

Finish with an extra drizzle of the liqueur for an extra creamy kick!

Aldi’s Red Velvet Cupcakes 

For something a little lighter, but just as sweet, re-create Aldi’s heavenly Red Velvet Cupcakes. Topped with vanilla butter cream, these cupcakes are brought to life with the decorative fresh strawberry halves, which provide each mouthful with an extra fruity zing. Indulge in these cupcakes with a rich coffee or an English breakfast tea to experience British cuisine in its full, comforting glory.



200g The Pantry Plain Flour

120g Cowbelle Unsalted Butter, softened

60ml Sunflower Oil

200g The Pantry Caster Sugar

2 x medium Eggs

160ml Cowbelle Milk

1 tbsp Lemon Juice

1½ tsp Bramwell’s White Distilled Vinegar

2 tbsp The Pantry Cocoa Powder

1 tsp The Pantry Bicarbonate of Soda

½ tsp Salt

1 tsp The Pantry Vanilla Extract

2 tbsp The Pantry Red Food Colouring

Frosting & Decoration

120g Cowbelle Unsalted Butter, softened

220g The Cheese Emporium Soft Cheese (full fat)

500g The Pantry Icing Sugar

1 tsp The Pantry Vanilla Extract

The Pantry Sprinkles

6 Strawberries, halved


12-hole cupcake tin

12 cupcake cases


Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5.

In a large bowl, mix together the dry ingredients – flour, cocoa, bicarbonate of soda and salt. Add the lemon juice to the milk and leave for 10 minutes to thicken slightly (this makes buttermilk). Next, mix together the milk, vinegar, vanilla extract and red food colouring.

In a large mixer, beat together the butter and sugar for 5 minutes until smooth, light and fluffy. Then add in the oil and mix until combined, followed by the eggs, one at a time, beating in between until smooth.

Gradually add the dry ingredients along with the buttermilk, mixing in between until smooth. Place a cupcake case into each hole in the tin and spread the cake mixture between the cases. If you have too much cake mix, spread the excess on a tray and bake along with the cupcakes. This cake can be made into crumbs to decorate. Bake for 15 to 20 minutes or until a cocktail stick comes out clean. When cooked, leave to cool on a rack.

Use an electric hand mixer or stand mixer to beat the soft butter and cream cheese together until smooth. Then gradually add the icing sugar, beating in between until light and fluffy.

Either pipe or spoon a dollop of frosting on top of the cooled cupcakes and decorate with the red velvet cake crumbs and strawberries. 



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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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