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Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
205
Nothing says summer like fresh berries, and we’ll take any excuse to eat them by the pint. Luckily, at Delish, anything can become a charcuterie board, including the iconic combination of berries and cream. This DIY spread is an ideal summer treat for feeding a few friends on a warm weekend afternoon or impressing a crowd during your next big gathering. The only thing better than fresh, sweet berries is piling them on angel food cake with sweet ricotta or whipped cream.
The best part about this (other than being insanely easy and impressive) is that you can make it year-round and swap in your favorite seasonal fruit. Try pears and pomegranates in the fall, pineapple, mango, and apricot in the spring, or supremes of grapefruit and blood oranges in the winter. Add some texture with toasted nuts, coconut, or homemade granola. Don’t want to use angel food cake? Try pound cake, shortbread cookies, or even store-bought biscuit or croissant dough. Whole Wheat Carr’s Crackers are great too.
Store any leftover whipped ricotta or whipped cream in an airtight container for up to 5 days.
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Ingredients
Sweet Whipped Ricotta
- 8 oz.
whole milk ricotta cheese
- 1 Tbsp.
honey
Pinch of kosher salt
Assembly
Homemade or store-bought angel food cake, pound cake, biscuits, or shortbread cookies
- 1 cup
each fresh strawberries, blueberries, cherries, blackberries, and raspberries
Directions
Sweet Whipped Ricotta
- Step 1In a food processor or blender, blend ricotta, honey, and salt on high speed until ricotta is fluffy and light, about 2 minutes. Transfer whipped ricotta to a small serving bowl.
- Step 2Make Ahead: Whipped ricotta can be made 5 days ahead. Transfer to an airtight container and chill.
Assembly
- Step 1Using a star-shaped cookie cutter, cut baked goods into star shapes, if desired.
- Step 2Rinse fruit and pat dry with paper towels. Place bowl of whipped ricotta on a platter alongside baked goods. Arrange fruit by color around bowls.
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