37 Patriotic 4th of July Desserts That are Easy

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Berry Tiramisu

Berry Tiramisu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT21M · Total: PT561M · Yield: [’12’, ’12 servings’]

Begin this recipe a day in advance to ensure it’s perfect for serving. Prep time includes allowing the ladyfinger sponge to stale out for best flavors. This time doesn’t apply if you’re using store-bought ladyfingers.

Ingredients

  • 6 large eggs (yolks separated from whites and at room temperature)
  • 1/2 cup (100 grams) granulated sugar (divided)
  • 1 cup (120 grams) cake flour (sifted)
  • 1/8 teaspoon cream of tartar (or lemon juice)
  • 6 egg yolks
  • 1 cup (215 grams) granulated sugar
  • 1/4 cup (60 milliliters) sweet marsala wine
  • 1/4 cup (60 milliliters) blackberry brandy
  • 2 pounds (904 grams) mascarpone cheese (chilled)
  • 1 dry pint (510 grams) blueberries (large berries cut in halves)
  • 1 pound (450 grams) strawberries (hulled and diced)
  • 6 ounces (170 grams) raspberries (cut in halves)
  • 6 ounces (170 grams) blackberries (cut in halves)
  • 1 cup (200 grams) granulated sugar
  • 1 stem (about 7 each) mint leaves (minced, optional)
  • 2 medium limes (juiced and zested (about 1/4 cup of juice and 1 tablespoon of zest))
  • 1 cup (250 milliliters water (boiling)
  • 2 bags (2 grams) green tea
  • 2 cups (500 milliliters) heavy cream (chilled)
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon (2.5 milliliters) vanilla extract
  • 6 medium strawberries (halved)
  • 6 large blackberries (halved (or 12 small left whole))
  • 12 raspberries
  • 12 blueberries
  • 12 small mint leaves

Instructions Bake the Ladyfinger Sponge Cake 8 Hours Ahead (Skip to “Assemble the Berry Tiramisu” if Using Store-bought Ladyfingers)

  1. Preheat your oven to 425°F (218°C).Lightly grease only the bottom of a half-sheet pan. Line the bottom of the pan with a piece of parchment paper and lightly grease the paper only. Don’t grease the sides of the pan at all. The sponge cake needs to grip onto the sides of the pan to rise as high as possible
  2. Whip the whites with an electric mixer on medium speed for 1 minute or until they become foamy. Add the cream of tartar to the egg whites and whip for an additional 30 seconds at medium speed. Sprinkle 1/4 cup (50 grams) of the granulated sugar a little at a time while the mixer continues to run at medium speed. Once the sugar is in, increase the mixer’s speed to medium-high and whip until the egg whites hold a stiff peak. This entire step takes about 7 minutes from start to finish.
  3. In a separate stainless steel bowl, whip the yolks and sugar together on high speed until the mixer’s beaters leave ribbons on the surface when you lift the beaters from the bowl or for 6 minutes.Use a sifter to sift half of the cake flour onto the surface of the whipped egg yolks. Gently fold the flour into the yolks using a large rubber spatula. See post for instructions on the proper folding-in technique.Gently fold in half of the whites using the same motion.
  4. Repeat the steps by sifting in the last of the cake flour, folding it in, then folding in the last of the egg whites. Fold in both of these components gently but quickly. The more time that passes and the more aggressive you are, the more volume you lose in the eggs. It’s better to have a few streaks of egg whites still visible than to over-mix and deflate the batter.
  5. Use an offset spatula to spread the mixed batter onto the prepared sheet pan in an even layer. Gently tap the sheet pan on the counter to dispel any air bubbles.Bake the sponge cake for 8 minutes in the preheated oven, until it is golden brown and has puffed up. Transfer the cake to a cooling rack and allow it to cool completely.
  6. Use the tip of a very sharp knife to loosen the edges of the sponge cake from the sides of the sheetpan once the cake is cool to the touch. Carefully flip the sponge cake out of the pan onto the cooling rack and peel off the parchment paper slowly and carefully, so you don’t tear the cake.Allow the cake to sit out, uncovered, for at least 8 hours (or overnight) to get stale.

Make the Sabayon/Zabaglione Up to 3 Hours Ahead

  1. Make a double-boiler by putting a metal mixing bowl over a pot filled 1/3 of the way with water, making sure the water in the pot doesn’t touch the bottom of the bowl. Bring the water in the pot up to a simmer over medium heat.
  2. Add the egg yolks, sugar, sweet marsala wine, and blackberry brandy to the mixing bowl and whisk to combine the ingredients. Heat the sabayon while stirring constantly, remembering to scrape the sides of the bowl occasionally to keep the yolks from curdling there. The mixture will thicken to the point that the whisk leaves ribbons on the surface when lifted.
  3. Remove the bowl from the heat and allow the sabayon to cool to room temperature. Cover the bowl with plastic wrap and refrigerate the sabayon for three to four hours (or overnight with the sponge cake) until completely chilled.

Finish the Mascarpone Filling

  1. In a large mixing bowl, blend the cold mascarpone on low speed for 1 minute to make it smooth.  Add the cold sabayon to the cheese and blend on low speed for 1 minute.Stop the mixer and scrape down the sides of the bowl and the beaters. Blend the mascarpone mixture for another 30 seconds on low speed until the sabayon is completely mixed in. Cover the mascarpone bowl and refrigerate while you macerate the berries.

Macerate the Berries

  1. Add the blueberries, strawberries, blackberries, raspberries, sugar, lime juice, zest, and mint leaves together using a large spoon in a 4-quart mixing bowl. Cover the bowl with plastic film and refrigerate the mixture for at least 30 seconds, or up to 4 hours.
  2. Brew 2 bags of green tea in 1 cup of hot water while the fruit is macerating. Once the tea is completely cool, remove the tea bags and press out any excess liquid from them.Discard the tea bags.

Make the Berry-Green Tea Syrup

  1. Strain the juice that the berries released into a separate bowl. You should have close to 2 cups of berry juice. Add the cool green tea to the juice. Save the berries to add to the berry tiramisu during assembly.Set this aside while you make the whipped cream.

Whip the Cream

  1. Set a 3-quart mixing bowl in a shallow dish of ice water, then pour in the heavy cream and vanilla extract into the bowl.Start beating the cream at medium speed until the beaters leave trails on the surface.
  2. Gradually sprinkle in the sugar. Once the sugar has been added, increase the mixing speed to medium-high and whip the cream until it holds stiff peaks. This process usually takes about 4-6 minutes from start to finish.

Assemble the Berry Tiramisu

  1. Use a deep (3-inches or deeper) 9×13 baking dish or cake pan as template for cutting the ladyfinger sponge cake into two sheets that will fit into the baking dish.Snuggle one of the sponge sheets into the bottom of the baking dish. Pour half of the berry-tea mixture onto the sponge’s surface and allow it to soak in for 2-3 minutes.
  2. For Store-Bought Ladyfingers: dip each cookie into the berry-tea mixture and arrange them in a single layer in the bottom of the baking dish. It should take 18-20 cookies for each layer.Break up the cookies as needed to fit them into the corner section of the baking dish.
  3. Spoon half of the fruit mixture onto the cake layer into an even layer. Next, spoon half of the mascarpone filling onto the fruit. Use an offset spatula to spread the cream into an even layer.
  4. Repeat the cake/ladyfinger layer, followed by the rest of the berry-tea mixture. Give the mixture a couple of minutes to soak in before spooning on the rest of the fruit.Finally, add the remaining mascarpone cream and spread it in an even layer. Depending on how deep your dish is, you may be right at the top of the dish when you’re done assembling.

Decorate the Berry Tiramisu

  1. Spread the whipped cream over the mascarpone and eyeball or score 12 serving pieces. Arrange a strawberry halve, blackberry halve, raspberry, blueberry and a mint leaf on each square.
  2. Refrigerate berry tiramisu for 2 hours before serving it. Cut the berry tiramisu into 12 servings and enjoy it on its own or with coffee.

2. Muddy Buddies

Red, White, and Blue Muddy Buddies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘9’]

15-minute Chex Mix Muddy Buddies with a holiday flair for the 4th of July! The most delicious and addicting snack ever!

Ingredients

  • 12 ounce box Rice Chex Cereal (, divided)
  • 12 ounce bag white chocolate chips (, divided (Ghirardelli is preferred))
  • 1 1/2 cups powdered sugar (, divided)
  • Red food coloring
  • Blue food coloring

Instructions

  1. Place half of the cereal into a large mixing bowl.
  2. In a microwaveable safe bowl, melt half the white chocolate chips on high for 45 seconds; stir. Continue to microwave in 15 second intervals, if necessary, until the chocolate is melted and can be stirred smooth.
  3. Stir in a few drops of red food dye; whisk vigorously until completely combined and smooth.
  4. Pour the melted chocolate evenly over cereal, folding gently with a spatula until evenly coated. Separate any pieces that are stuck together. (If the mixture doesn’t drizzle, just dollop it in sections, but make sure to do it before it sets.)
  5. Transfer to a gallon sized re-sealable food storage plastic bag. Add half the powdered sugar, seal bag and toss gently until all the cereal is well-coated.
  6. Repeat the entire process with the other half of ingredients, using the blue food dye this time.
  7. Place both mixtures in a large bowl and toss to combine.
  8. Try not to eat it all in one sitting! HA.

3. M&M Cookies

Red White and Blue M&M Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT8M · Total: PT20M · Yield: [’22’, ’22 cookies’]

Soft cookies full of red, white, and blue M&Ms and mini chocolate chips. These easy cookies take just 20 minutes to make.

Ingredients

  • ½ cup butter
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 ½ cups all-purpose flour (properly measured)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup red white and blue M&Ms
  • ¼ cup mini semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 F. Line baking sheets with parchment paper or a silicone baking mat. Set aside.
  2. Microwave the butter in a large microwave-safe bowl for about 40 seconds. Butter should be about 80% melted. Whisk until completely melted.
  3. Add the sugars and mix until well-combined.
  4. Stir in vanilla and egg until incorporated.
  5. Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.
  6. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
  7. Stir in M&M’s and mini chocolate chips.
  8. Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
  9. Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

4. Cheesecake Biscuit Bombs

Cheesecake Stuffed Biscuit Flag is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT17M · Cook: PT9M · Total: PT26M · Yield: [’15’, ’15 people’]

This easy pull-apart Red, White and Blue Dessert is the perfect summer dessert for Memorial Day, Fourth of July or Labor Day! It is super easy to make and is absolutely delicious!

Ingredients

  • 2 cans Pillsbury Biscuits (8 Count)
  • 6 oz. strawberry pie filling ((about ¾ cup))
  • 6 oz. blueberry pie filling ((about ¾ cup))
  • 12 oz. cream cheese
  • 5-6 tbsp. milk
  • ½ cup powdered sugar
  • 1¾ tsp. vanilla extract

Instructions

  1. Preheat your oven to 375°F.
  2. Pop open your biscuit cans and cut each biscuit half. Roll each half in between your hands until you have smooth round balls of dough. You will have 2 biscuits leftover.(You can bake them off for dinner later.) 😉
  3. Place each biscuit ball on a nonstick surface like a silicone mat or parchment paper. (This will make it easier to slide off your flag onto your serving platter.) *You want 5 rows of 6 biscuit balls across totaling 30.
  4. Brush each biscuit with your egg wash and bake on the top rack for about 8-10 minutes or until cooked through. Don’t overbake.
  5. Allow your biscuits too cool completely before filling. While waiting, add cream cheese, 5 tbsp. of milk, powdered sugar and vanilla into a mixing bowl and mix together until smooth and creamy. *Add the extra tbsp. of milk if it’s too thick!Add cheesecake filling to a piping bag with a tip. I used a star tip but any tip will work.
  6. Insert the piping tip in the top of each biscuit and fill generously. It’s okay if the filling comes out a bit. Distribute the filling amongst all of the biscuits.
  7. Once all biscuits are filled, we are going to pipe our “white stripes”. Pipe a star onto the top of the second row of biscuits starting with the 5th biscuit then the fourth row, starting with the first biscuit. (See photo above!)
  8. Next, add the “blue” by adding a dollop of blueberry filling on the top of the upper left 6 biscuits. You are going for a square. (See photo above!)
  9. Finally, top the remaining biscuits with the cherry filling for the “red stripes”. These are the top remaining row, third and bottom 6.
  10. Sprinkle with powdered sugar or serve as is! Any extra cheesecake or pie filling can be served on the side!

5. Jello Poke Cake

Red White Blue Poke Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [’10’, ’10 servings’]

With a box cake mix, two types of Jell-O, and whipped cream, this Red White and Blue Poke Cake is the perfect dessert for your 4th of July get-together! It’s flavorful, super moist and, festive!

Ingredients

  • 15 once box white cake mix + ingredients to make it
  • 3 ounce box Berry Blue Jello
  • 3 ounce box Cherry Jello
  • 8 ounce tub Cool Whip
  • patriotic sprinkles

Instructions

  1. Prepare white cake mix according to package directions, baking in a greased 9×13 pan. Allow cake to cool for about 25 minutes.
  2. Using a straw or the handle of a small wooden spoon, poke holes all over the surface of the cake.
  3. Prepare each box of Jell-o using 1 cup of boiling water + 1/2 cup of cold water. (This is 1/2 cup less cold water than what is called for on package instructions.)
  4. Carefully pour or spoon the blue Jello over a portion of the cake, making sure to get the liquid into the holes.
  5. Carefully pour or spoon the red Jello over the other portion of the cake, making sure to get the liquid into the holes.
  6. Refrigerate the cake for at least 6 hours or ideally overnight – this allows the Jell-o to set up within the cake.
  7. Spread the top evenly with the Cool Whip.
  8. Add red, white, and blue patriotic sprinkles and/or stars on top.
  9. Cut into squares and enjoy!

6. Fruit Tray

Fourth of July Fruit Tray is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 sesrvings’]

This Fourth of July fruit tray is a fun and festive treat to make to celebrate independence day! It’s easy and sure to be a crowd favorite at parties.

Ingredients

  • 1 pint blueberries
  • 2 pints strawberries
  • 1 angel food cake (I used a store bought cake to make things easy)
  • white chocolate chips (optional)
  • whipped cream or Cool Whip (opitional )

Instructions

  1. Wash your blueberries and strawberries.
  2. Remove the stems of the strawberries.
  3. Cut your angel food cake into bite size pieces.
  4. Add a row of angel food cake then a row of strawberries, continue until you use all of your cake and strawberries.
  5. Place Blueberries in a square in the upper left hand side of your dish or tray.
  6. If desired, add a few white chocolate chips to the blueberries (for the stars).
  7. Serve as is or with whipped cream or Cool Whip.

7. Ice Cream Sandwiches

Patriotic Ice Cream Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT115M · Total: PT120M · Yield: [‘1’, ‘1 sandwich’]

These easy Ice Cream Sandwiches are the perfect treat for summer time. Dip them in red, white, and blue sprinkles to enjoy at your 4th of July celebration!

Ingredients

  • Chocolate Chip Cookies, (homemade or store bought)
  • Vanilla Ice Cream
  • Red, (White, and Blue Sprinkles)

Instructions

  1. Place sprinkles in a shallow bowl and set aside. Remove ice cream from freezer and allow to soften just slightly. Add one heaping scoop of ice cream to flat side of one chocolate chip cookie.
  2. Add second cookie to the top, flat side down. Push down slightly to seal cookies and ice cream together to make a sandwich.
  3. If ice cream is too soft and squishes out, use a small spatula to scrape around the ice cream and smooth the edges.
  4. Dip edges of the ice cream sandwich in the sprinkles. Individually wrap sandwich in plastic wrap to freeze for a few hours.

8. American Flag Tart

American Flag Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: 12

A delicious patriotic tart that is perfect for any gathering

Ingredients

  • 1 sheet puff pastry dough, thawed
  • 1 egg beaten
  • 2 tablespoons sugar
  • 8 oz. mascarpone cheese
  • 1/3 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 lemon zested
  • 1/3 cup blueberries
  • 1 cup sliced strawberries
  • 2 tablespoons apricot jelly
  • 1 tablespoon light corn syrup

Instructions

  1. Preheat oven to 375°
  2. Roll dough on a floured surface to a 10×12” rectangle then place on parchment paper on a cookie sheet. Lightly score with a sharp knife 1” around the edge of the dough; brush edge with egg and then sprinkle with sugar
  3. Bake until golden brown about 18-22 minutes. (center will puff up)
  4. Remove from oven and lightly score the edge again making sure not to cut through bottom of dough
  5. Press down the center with a big spatula or an oven mitt – let cool completely
  6. In a medium bowl beat the mascarpone cheese, heavy cream, confectionery sugar and lemon zest.
  7. Spread carefully onto cooled crust the place berries into a flag pattern
  8. In a small bowl combine the jelly and corn syrup – heat in microwave until liquid like (caution will be hot)
  9. Brush on fruit
  10. Cut and serve

9. No Bake Cherry Torte

No-Bake Cherry Torte is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Yield: [’10’, ’10 servings’]

A simple 3-ingredient dessert made with pound cake and cherry pie filling, then topped with Cool Whip and red, white and blue sprinkles!

Ingredients

  • 10.75 ounce pound cake
  • 21 ounce can cherry pie filling
  • 8 ounces Cool Whip
  • Red, white and blue sprinkles, for garnish

Instructions

  1. Cut pound cake horizontally into three layers.
  2. Place bottom layer on your serving plate.
  3. Spread half of pie filling on top of bottom layer.
  4. Repeat with the next layer of cake and remaining pie filling.
  5. Top with remaining layer of cake.
  6. Frost top and sides of cake with Cool Whip.
  7. Garnish with sprinkles.

10. Trifles

All American Red White and Blue Mini Trifles (no cooking, no baking!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’]

A light and fruity dessert that’s perfect for a patriotic holiday or any other celebration.

Ingredients

  • ½ cup strawberries ((organic))
  • ½ cup blueberries ((organic,fresh))
  • 2 wedges lemon ((fresh))
  • 1 tsp sugar ((divided))
  • 4 ladyfinger biscuits ((crushed, can also use vanilla wafers or plain cake))
  • ½ cup whipping cream ((fresh, whipped until stiff))
  • 1 Tbsp Grand Marnier liqueur ((optional))

Instructions

  1. Wash blueberries and strawberries. Place blueberries in a bowl and squeeze some fresh lemon juice over then, then sprinkle a little sugar and toss. Chop strawberries into small pieces and repeat with the lemon juice, sugar and then toss. Set aside for about 10 to 15 minutes.
  2. Place a thin layer of crushed biscuits (or crumbled cake) in the bottom of the ramekins or dishes, and sprinkle with Grand Marnier or a light juice.
  3. When the strawberries have macerated for a while, place a layer of strawberries on top of the biscuit layer, making sure to put strawberries right next to the side of the ramekin (the goal is to see a red, white and blue layer.)
  4. Lastly, spoon some blueberries on top and make sure each space is covered…very easy!
  5. Place a dollop of cream in the center and voila, it’s finished! Keep refrigerated for a minimum of an hour for best flavor, up to about 8 hours.

11. Patriotic Frozen Yogurt Pops

Patriotic Frozen Yogurt Pops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 10

These red white and blue frozen yogurt pops are the perfect treat to celebrate and escape the heat this summer.

Ingredients

  • 1/2 cup granola
  • 2 teaspoons brown rice syrup
  • 3/4 cup reduced fat milk
  • 6 ounces fat free vanilla Greek yogurt
  • 1 cup whole strawberries, tops removed
  • water
  • 1 1/4 cup blueberries, divided

Instructions

  1. In small bowl, stir granola and brown rice syrup until combined.
  2. Using end of wooden spoon, press approximately 3/4 tablespoon granola into each frozen pop mold. Granola should be packed tightly into bottom of molds.
  3. In another small bowl, stir together milk and yogurt; set aside.
  4. Using small food processor or high-powered blender, puree strawberries until smooth. Stir water into each puree so they are pourable, about 2 tablespoons each, more if necessary.
  5. Set aside 30 blueberries and puree remainder. Add water, as needed, to make pourable.
  6. To layer pops, start by pouring, piping or syringing 1 tablespoon milk and yogurt mixture into each mold, covering granola layer.
  7. Put each mold in freezer until firm, at least 1 hour.
  8. Layer 1 tablespoon strawberry puree on top of frozen yogurt layer in each mold.
  9. Cover top of molds with foil, insert sticks and freeze again until solid.
  10. Remove foil, add another layer of yogurt and freeze again.
  11. For final layer, add 1 tablespoon blueberry puree and 3 blueberries to each mold. Freeze until solid.
  12. Keep frozen pops in molds until ready to eat. Run each mold under lukewarm water for approximately 10 seconds to loosen and remove frozen pops.

12. Oreo Cream Cheese Truffles

Oreo Cream Cheese Truffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT60M · Yield: [’12’, ’12 people’]

These Oreo Cream Cheese Truffles are all dressed up for patriotic holidays like Memorial Day, Fourth of July, and Labor Day. These Oreo truffles are easy to make, and kids love making them!

Ingredients

  • 36 cookies from 1 pound 3 ounce package oreo cookies
  • 8 ounce brick cream cheese (softened to room temperature)
  • 1 pound white almond bark
  • 6 ounces red candy melts
  • 6 ounces blue candy melts
  • Sprinkles (optional)

Instructions PREP PAN:

  1. Line a rimmed baking sheet with parchment paper.

MAKE FILLING:

  1. Using a food processor or large resealable bag and rolling pin, crush Oreos into fine crumbs.
  2. In a large bowl, add cookie crumbs and softened cream cheese. Mix until combined.
  3. Using a small cookie dough scoop, form dough into a ball.
  4. Roll the ball in your hands until smooth.
  5. Place the balls on the prepared baking sheet.
  6. Chill the balls in refrigerator for at least 30 minutes.

MAKE COATING:

  1. Break almond bark into squares and place in it in a medium microwave-safe bowl.
  2. Heat in the microwave for 1 minute, and then stir.
  3. Heat for 15 seconds at a time, stirring after each heating. Stop when there are a few bits of chocolate left, then stir until completely melted.

DIP TRUFFLES:

  1. Using a fork, dip the Oreo ball into the chocolate and shake off the excess chocolate.
  2. Place the truffle on the prepared baking sheet. Repeat with the remaining truffles and chocolate.
  3. Let harden about 10-15 minutes.

MELT CANDY MELTS:

  1. In 2 separate microwave-safe bowls, add candy melts.
  2. Start heating in the microwave for 30 seconds, and then stir.
  3. Heat for 15 seconds at a time, stirring after each heating. Stop when there are a few bits of chocolate left, then stir until completely melted.
  4. Transfer the melted chocolate to plastic squeeze bottles.

GARNISH AND CHILL:

  1. Drizzle Oreo Truffle with red and blue chocolate.
  2. Garnish with sprinkles.
  3. Trim off any extra chocolate that pools at the bottom of the truffles.
  4. Chill truffles for 30 minutes.

STORE AND SERVE:

  1. Store in an airtight container in the refrigerator until ready to serve.

13. Keto Fruit Pizza Cookies

Keto Fruit Pizza Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’10’, ’10 cookies’]

Keto Fruit Pizza Cookies are as tasty as they are pretty. With a shortbread crust, whipped cream cheese icing, and fresh berries they are the perfect dessert.

Ingredients

  • 4 oz cold salted butter (cut into pieces)
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
  • 2 tsp gelatin
  • 1 tsp vanilla
  • 3 oz cream cheese (softened)
  • 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 1-2 tsp half and half
  • 1/2 tsp vanilla
  • fresh berries

Instructions

  1. Preheat oven to 350.
  2. Next, combine the dough ingredients in the food processor and pulse until a uniform dough forms.
  3. Divide into 10 balls and put on a parchment-lined baking sheet. Use the bottom of a glass coated with additional sweetener to press into 2.5-inch circles. Press down further with your fingers if necessary.
  4. Bake for 14-16 minutes or until lightly browned around the edges. Cool completely.
  5. Use an electric mixer to whip the cream cheese until fluffy. Add the powdered sweetener. Add the half and half 1 tsp at a time until it is spreadable. Add the vanilla and mix well. Use to top the cooled cookies. Top with fresh berries. Store in the refrigerator.

14. Cherry Bombs

4th of July Cherry Bombs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M

Want a fun treat for your Fourth of July or any other patriotic gathering this year? These red, white, and blue Cherry Bombs are just the ticket you need.

Ingredients

  • Cherries with stems on
  • Bright White Candy Melts
  • 4 th of July sprinkles or you could do solid blue

Instructions

  1. Wash and dry your stemmed cherries.
  2. Melt your candy melts. I like to use a melting pot.
  3. Dip your cherries into the melted candy and then dip into the sprinkles.
  4. Set aside and allow to cool.

15. No-Bake Chocolate Truffles with Oreos

No-Bake Chocolate Truffles with Oreos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [’12’, ’12 truffles’]

Made with just 4 ingredients (plus sprinkles) these delicious and easy no-bake chocolate truffles are sure to bring smiles at your next get-together!

Ingredients

  • 1 package Oreos
  • 8 oz cream cheese (softened)
  • 1 tbsp vanilla
  • 12 oz white chocolate melting chips
  • 1/4 cup sprinkles

Instructions

  1. Place Oreos into a food processor and blend.
  2. Add blended Oreos to a large bowl with cream cheese and vanilla. Blend with hand mixer.
  3. Form into 12 small balls. Place in the freezer for 30 minutes.
  4. In a microwave safe bowl melt chocolate on high, stopping every 30 seconds to stir.
  5. Dip truffles into white chocolate. Place on a cookie sheet and add sprinkles. Place in freezer 30 minutes to set.

16. Marble Cake

Red, White, and Blue Marble Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [’16’, ’16 servings’]

Moist vanilla bundt cake with red, white, and blue swirls throughout. Check out the step-by-step photos and tips above the recipe for more information!

Ingredients

  • 1 cup butter (at room temperature)
  • 2 ½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs (at room temperature)
  • 4 large egg whites (at room temperature)
  • 1 cup buttermilk1 (at room temperature)
  • 3 cups cake flour2
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Red food coloring3
  • Blue food coloring

Instructions

  1. Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
  3. Add eggs and egg whites one at time, mixing well after each addition.
  4. Stir in vanilla until combined.
  5. Mix in buttermilk until well-combined.
  6. Add cake flour, baking powder, and salt.
  7. Stir in on low just until incorporated.
  8. For the red swirl, scoop out 1 ½ cups of the batter and place it into a separate bowl.
  9. For the blue swirl, scoop out an additional 1 ½ cups of batter and place it into a third bowl.
  10. Mix in the red food coloring into plain batter that you scooped out.
  11. Mix the blue food coloring into the other bowl of plain batter that you scooped out.
  12. Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
  13. Using a separate scoop, drop 1/4 cup of red batter on top of plain batter.
  14. Using a third scoop, drop 1/4 cup of blue batter on top of the red batter.
  15. Continue to alternate between plain and colored batters until all three batters are gone.
  16. Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
  17. Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.
  18. Cool cake in the pan on a wire rack for 15 minutes.
  19. Invert the cake onto wire rack, and cool completely.

17. Rice Krispies Treats

Red White and Blue Rice Krispies Treats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT9M · Total: PT29M · Yield: [’25’, ’25 servings’]

Patriotic red white and blue rice krispies treats are perfect for Memorial Day or 4th of July!

Ingredients

  • 1 cup + 2 tablespoons butter (divided)
  • 30 ounces marshmallows (divided)
  • Red & blue food coloring
  • 18 cups puffed rice cereal (divided)

Instructions

  1. In a large saucepan, melt 6 tablespoons of butter over low heat.
  2. Add 10 ounces of marshmallows, stirring until smooth and well-combined.
  3. Remove from heat.
  4. Stir in enough red food coloring to make it the shade you’d like.
  5. Add the cereal and stir in until well-combined.
  6. Scoop the cereal mixture into a lightly greased 9×13 pan and press down until flat.
  7. Repeat steps 1-5 using a clean saucepan, but do not use food coloring.
  8. Scoop the plain cereal mixture on top of red cereal mixture in the pan and press down until flat.
  9. Repeat steps 1-5 using a clean saucepan and the blue food coloring.
  10. Scoop blue cereal mixture on top of the other two layers and press down until flat.
  11. Let the cereal treats set up before cutting and serving.

18. Coconut Milk Popsicles with Sprinkles

Easy Coconut Milk Popsicles with Sprinkles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Total: PT123M · Yield: [‘4’, ‘4 popsicles’]

With just one ingredient and sprinkles, these coconut popsicles are a healthy and refreshing summertime treat for the whole family.

Ingredients

  • 2 cups coconut milk
  • 2 tbsp sprinkles

Instructions

  1. Pour 1/4 tsp sprinkles into bottom of popsicle mold.
  2. Fill each mold half way with coconut milk and freeze 1-2 hrs.
  3. Remove from freezer and fill each mold with remaining coconut milk and sprinkles. Freeze 1-2 hours until set.

19. Blueberry and Strawberry Galette

Strawberry & Blueberry Galette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT45M · Yield: [‘8’, ‘8 people’]

This Strawberry and Blueberry Galette is an easy but elegant dessert that’s great for your next gathering.

Ingredients

  • 1-2 whole pie dough (store bought or homemade)
  • 1 pound fresh strawberries (washed and sliced)
  • 1 cup blueberries (washed)
  • 1/4 cup sugar (for the strawberries)
  • 1 tbsp sugar (for the blueberries)
  • 1 tbsp cornstarch (for the strawberries)
  • 1 1/2 tsp cornstarch (for the blueberries)
  • 1 half lemon

Instructions

  1. Preheat oven to 350
  2. Take out pie crust to thaw.
  3. Combine sugar, cornstarch, and a big squeeze of lemon juice with the strawberries and the blueberries, separately.
  4. Roll one of the pie crusts onto a baking sheet lined with parchment paper.
  5. Add the strawberries in a ring around the dough, leaving a 1.5 inch edge for folding later.
  6. Add the blueberries to the middle.
  7. Fold the edge of the pie dough up around the fruit. Pinch the dough together every 3 inches or so.
  8. Brush the dough with milk, heavy cream, or egg wash.
  9. Pop it in the oven for 25 minutes. Ovens vary so check your galette to make sure it’s not browning too fast. If it is then turn down your oven by about 20 degrees and continue to keep an eye on it.
  10. Take the galette out. It should be a deep golden brown. Let rest for 10 minutes. Cut and serve with vanilla ice cream or whipped cream.

20. Jello Ribbon Salad

Red White and Blue Jello Ribbon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT3H · Total: PT4H · Yield: 24

These easy red white and blue ribbon salad jigglers are so cute and fun. They’re delicious and easy to make too!

Ingredients

  • 1- 6 oz. or 2- 3oz. Boxes of Red Jello
  • 1-6 oz. or 2-3oz. Boxes of Blue Jello
  • 1-14 oz. Can Sweetened Condensed Milk
  • 6 ¼ Cups Boiling Water
  • 6 Packages Unflavored Gelatin

Instructions

  1. Spray a 13×9 in a pan with non-stick cooking spray. Prepare a level space in your freezer
  2. Lay out 7 bowls (4 large & 3 small)
  3. In each of the large bowls place 3oz of red or blue Jello and 1 package of unflavored gelatin. Pour 1 cup of boiling water into each bowl and stir until the gelatin is completely dissolved.
  4. Combine the remainder of the boiling water 1 ¼ cups with 2 packages of unflavored gelatin and stir until completely dissolved, pour in the sweetened condensed milk and mix well.
  5. Divide the sweetened condensed mixture evenly between 3 small bowls and set aside.
  6. Pour one of the bowls of blue Jello into the bottom of your prepared pan and place it in the freezer for 5 minutes.
  7. Pour one of the bowls of the white gelatin mixture evenly over the blue and place it back in the freezer for 10 minutes.
  8. Continue alternating colored and white jello creating a striped pattern. Freezing for 5 minutes after the colored layers and 10 minutes after the white layers.
  9. **Note- if at any time during the layering process the Jello in the bowls begins to set microwave it for about 30 seconds and stir to liquify
  10. Once all your layers are poured, place the pan in the refrigerator for at least 3 hours to set completely.
  11. To serve, cut into 24 equal cubes. To get perfect cubes you may have to trim the edges depending on your pan.
  12. Serve cold. To store, cover the pan with plastic wrap or place cubes in an airtight container and refrigerate.

21. Mixed Berry Cake

Mixed Berry Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT35M · Total: PT115M · Yield: [’12’, ’12 Slices’]

This gorgeous Mixed Berry Cake has layers of soft vanilla cake, an assortment of juicy fresh berries and creamy vanilla frosting! Not only is this showstopper sweet and delicious but it’s so simple to make! If that wasn’t enough, it’s gluten free, nut free, egg free and easily vegan! The most perfect berry cake for your summertime BBQS!

Ingredients

  • 4 cups fresh mixed berries (, blueberries, raspberries and blackberries)
  • 2 cups fresh strawberries (, cut to the size of the other fruit)
  • 2 1/4 cups multipurpose gluten free flour ((I use a gluten free multipurpose flour with xanthan gum already in it))
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups milk
  • 1/2 cup light brown sugar (, packed)
  • 1/2 cup plus 2 tablespoons, vegetable oil
  • 1 teaspoon white vinegar
  • 2 teaspoons pure vanilla extract
  • 3/4 cup unsalted butter (or vegan baking sticks, room temperature)
  • 6 3/4 cups confectioners’ sugar
  • 3 teaspoons pure vanilla extract
  • 1 pinch kosher salt
  • 1/4 cup water plus 2 tablespoons (, room temperature)

Instructions Make the Vanilla Cake

  1. Preheat the oven to 350 degrees Fahrenheit. Grease two 8 inch round cake pans with vegetable oil, line bottoms with parchment paper and then grease the parchment paper with vegetable oil as well.
  2. Make sure you pick through your 4 cups of mixed berries, wash and dry them. You want them to be as dry as possible because the raspberries will ooze liquid.
  3. Wash the strawberries and dry them. Depending on the size of the 2 cups of strawberries you have, cut them into quarters if they’re small, or eighths. You basically want the strawberry slices close in size to the other berries.
  4. In a large bowl, whisk together the 2 1/4 cups of multipurpose gluten free flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt. Set aside.
  5. In a medium bowl, whisk together the 1 3/4 cups of milk , the 1/2 cup light brown sugar, the 1/2 cup plus 2 tablespoons vegetable oil, the 1 teaspoon white vinegar and the 2 teaspoons pure vanilla extract.
  6. Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thicker. It will still be fairly liquidy.
  7. With a spatula, scoop half the batter into one pan and the other half into the other pan. Smooth the tops with a butter knife.
  8. Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until golden on top and slightly springy when carefully touched.Let them cool in the pan and then transfer to a cooling rack.
  9. Once the cakes have cooled completely, we are going to cut them in half horizontally. Now we will have 4 thin layers of cake.If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.

Make The Vanilla Frosting

  1. In a large bowl of an electric mixer or using a hand held mixer, beat the 3/4 cup of unsalted butter until it is smooth and creamy. About 2-3 minutes.
  2. Beat in the 6 3/4 cups confectioners’ sugar, 3 teaspoons of vanilla and 1 pinch of kosher salt.
  3. Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.Divide the frosting into 4 equal servings.

Assemble The Cake

  1. Place one layer of cake on a cake plate/stand. Scoop 1/4 (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
  2. Take 1 cup of all the mixed berries and scatter them all over the top of the buttercream.Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
  3. Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat.
  4. Use an icing spatula to frost the top with the last 1 cup of frosting. Add another cup of mixed berries all over the top or you can put a mound of berries in the center of the cake as I did.
  5. Refrigerate the cake immediately so the berries don’t ooze as much liquid.
  6. Keep the cake in the fridge until about 5-10 min prior to serving. If you serve it right away, the berries bleed when you slice into the cake.

22. No Bake Mini Cheesecakes

No Bake Mini Cheesecakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT4H20M · Yield: 6

No Bake Mini Cheesecakes are individual cheesecakes with a graham cracker crust made in a muffin pan. Serve with fresh strawberries and blueberries for a red, white, and blue summertime treat.

Ingredients

  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of table salt
  • 1/2 cup heavy whipping cream, cold
  • 4 ounces (1/2 block) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
  • 1/3 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Strawberry sauce and blueberries, for serving

Instructions

  1. In a large bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and salt.
  2. Line a muffin pan with 6 paper liners. Press roughly 2 tablespoons crumbs into the bottom of each paper liner. Refrigerate while you work on the filling.
  3. In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream on high speed until it thickens and stiff peaks form, roughly 2-3 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
  4. In the same mixing bowl (no need to clean bowl – switch to paddle if using stand mixer), beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy, about 2-3 minutes.
  5. Scrape down the bowl then fold in the whipped cream until no white streaks remain.
  6. Divide the filling among the paper liners. Refrigerate at least 4 hours or overnight until firm. Serve with strawberry sauce and blueberries.Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

23. Swirl Donuts

Red White & Blue Swirl Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’12’]

It doesn’t get more patriotic than this! Red White & Blue Swirl Donuts are a true all-American treat! Perfect 4th of July party dessert! Step-by-step photo instructions inside.

Ingredients

  • 2 2/3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter (melted)
  • 1/2 cup sour cream
  • 2 large eggs (room temperature)
  • 1/4 cup vegetable oil
  • Gel food coloring (red and blue)
  • 1/2 cup milk
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Gel food coloring (red and blue)
  • 1/2 cup patriotic sprinkles

Instructions To make the donuts:

  1. Preheat oven to 400°F. Coat donut pan with non-stick cooking spray.
  2. In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg, salt and sugar in a large bowl.
  3. In a a separate mixing bowl, whisk together milk, sour cream, and eggs. Add melted butter, vegetable oil, and vanilla extract.
  4. Slowly pour wet ingredients into bowl containing dry ingredients, stirring as you go.
  5. Divide donut batter into three smaller bowls, adding a few drops of red food coloring to one bowl and a few drops of blue food coloring to another. Leave the third bowl of batter plain.
  6. Spoon equal amounts of the three different colored batters into each of the donut molds, until filled.
  7. Bake at 400°F for 9 minutes.
  8. Allow to cool at least 5 minutes in the pan, then transfer donuts to a wire rack to completely cool.

To make swirled donut glaze:

  1. In a large mixing bowl, whisk together the milk, powdered sugar and vanilla extract until smooth.
  2. Remove about 1/8 cup of icing into a small bowl and add 2-3 drops red food coloring. Scoop 1/8 cup of icing into another small bowl and add 2-3 drops blue food coloring.
  3. Stir both red and blue frosting until the color is smooth and even, then drizzle each color over the big bowl of white glaze, making both horizontal and vertical lines.

To decorate your patriotic donuts:

  1. Dip the doughnuts into the icing, swirling about 90 degrees as you dip. 
  2. Flip over so frosting is on top and place donuts back onto the wire rack. Coat with patriotic sprinkles while the glaze is still wet.
  3. Allow frosting to set about an hour.

24. Bark

Red White And Blue Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT50M · Yield: [’12’, ’12 servings’]

Red White and Blue Bark combines the sweetness of the chocolate with the salty and crunchy pretzels. It’s a festive Fourth Of July dessert!

Ingredients

  • 12 ounces semi-sweet chocolate
  • 12 ounces white chocolate
  • 1/2 cup mini salted pretzels
  • 1/4 cup red and blue M&Ms (or Red, White and Blue M&Ms)
  • 1/4 cup mini marshmallows
  • 3 tablespoons red, white and blue sprinkles

Instructions

  1. Line a 9×13 baking tray with parchment paper or a silicone mat.
  2. In a microwave-safe bowl heat the semi-sweet chocolate chips in 30-second increments, stirring until melted. Using a rubber spatula, pour the chocolate onto the parchment paper spreading it evenly. Refrigerate the bark until the chocolate is set, about 20 minutes
  3. In a second bowl, melt the white chocolate chips in 30-second increments until fully melted. Pour the white chocolate over the set semi-sweet chocolate. Spread an even layer with the rubber spatula.
  4. Then add the pretzels, M&M’s, mini marshmallows, and sprinkles all over the top of the bark. Do this quickly before the white chocolate layer sets. Add the 4th of July bark back into the refrigerator for an additional 20 minutes, or until set.
  5. Remove the 4th of July bark from the refrigerator and break into large pieces.

25. Popsicle

Red White and Blue Popsicle Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT28M · Yield: [’10’, ’10 popsicles’]

This red white and blue popsicle recipe might just be the funnest way yet to serve fruit to your family! A delicious combination of blueberries, watermelon, pears and homemade lemonade create a sweet frozen treat everyone is sure to love.

Ingredients

  • 3/4 cup granulated sugar
  • 2 1/2 cups water
  • 3 lemons for juicing (approximately 1/3 cup)
  • 1 small watermelon (cut into shapes or small pieces)
  • 1 cup blueberries
  • 2 pears (peeled and chopped)

Instructions

  1. In a small saucepan, heat sugar and 1 cup of water until sugar is melted. Remove from heat and leave to cool.
  2. Pour cooled syrup into a large jug and add lemon juice. Mix to combine. Top up with remaining water.
  3. Layer the fruit in the popsicle molds. Fill the molds with the lemonade. Cover the molds and insert the popsicle sticks.
  4. Place into the freezer for a minimum of 6 hours (preferably overnight). When ready to serve, hold the popsicle mold under running hot water for 5-10 seconds for easy removal of the popsicles.

26. Blueberry Strawberry Shortcake

Blueberry-Strawberry Shortcake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

Let’s give an iconic summer dessert an extra fruity boost with this blueberry-strawberry shortcake! These ultra flaky shortcakes are filled with a homemade whipped cream and juicy macerated strawberries and blueberries for a dessert that tastes like summer in every bite.

Ingredients

  • 2 cups strawberries (tops removed and quartered)
  • 1 cup blueberries
  • 2 tablespoons sugar
  • 2 tablespoons Grand Marnier (optional)
  • 2 teaspoons orange zest (freshly grated )
  • Pinch of cinnamon
  • 2 1/2 cups all-purpose flour (chilled and then spooned and leveled to measure)
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 cup salted butter (frozen and then grated (see notes))
  • 1 1/4 cups cold buttermilk, plus additional tablespoon for brushing (shaken before measuring)
  • 1 cup cold heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract or paste

Instructions For Blueberry-Strawberry Mixture

  1. Toss strawberries, blueberries, sugar, Grand Marnier (if using), orange zest and cinnamon together.
  2. Set aside for 20-30 minutes to allow the berries to macerate and release their juices. This can be done up to a day before serving if stored in an airtight container in the refrigerator.

For Shortcakes

  1. Heat oven to 450 degrees. In a large mixing bowl, stir together flour, sugar, baking powder and salt until combined. Add the grated butter and stir just until the butter is incorporated and coarse crumbs appear throughout the dough.
  2. Pour buttermilk on top of flour mixture. Stir just until combined — you don’t want to overwork the dough. The dough will look crumbly, but it will come together in the next steps.
  3. Turn the dough out onto a floured surface, like a countertop or pastry board. Gently using your hands, combine the dough so that it comes together and then pat the dough into a 1-inch-thick rectangle. If necessary, you can flour your hands to work with the dough if it’s a bit sticky.
  4. Fold one side of the dough toward the center, and then fold the other side on top of the first fold like a letter. Flatten into a 1-inch-thick rectangle again and then give it a quarter turn. Repeat three more times and flatten into the final 1-inch-thick rectangle. (Please see the blog for photos if that’s helpful.)
  5. Using a 3-inch cookie cutter, cut the dough into shortcakes. Do not twist the cookie cutter. Simply press down, lift straight up and gently remove the dough. Reshape the scraps and cut more shortcakes. This recipe should yield about six shortcakes.
  6. Place the shortcake dough close together in a 12-inch cast-iron skillet. Alternatively, you can use a baking pan, but the cast-iron skillet will give you a nice crust. Brush with additional buttermilk and bake until the tops start to brown, about 15 minutes.

For Whipped Cream

  1. In a large mixing bowl, add heavy cream, sugar and vanilla. Beat until stiff peaks form.
  2. Set aside. This can also be made up to a day ahead of serving. Whisk or fluff up with a fork before serving.
  3. Slice shortcakes in half. Spoon macerated fruit onto the bottom half and top with whipped cream. Place the other half of the shortcake on the whipped cream, and then repeat the fruit layer and whipped cream on top. Enjoy!

27. Patriotic Rice Krispie Treat Stars

Patriotic Rice Krispie Treat Stars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT100M · Yield: [‘8’, ‘8 stars’]

These 4th of July Rice Krispie Treats are a red, white and blue spin on a classic childhood favorite. Chewy, sweet and colorful Patriotic Rice Krispie Treat Stars are a yummy dessert and just what you need to complete your 4th of July dessert table!

Ingredients

  • 3/4 cup butter (divided)
  • 15 cups mini marshmallows (divided)
  • 12 cups Rice Krispies cereal (divided)
  • 1 1/2 teaspoons clear vanilla extract (divided, can also use pure vanilla extract, but color may differ slightly)
  • 8-9 drops red food coloring
  • 6 drops blue food coloring

Instructions

  1. Line a 9×13-inch pan with parchment paper. Spray lightly with cooking spray.Â
  2. In a large pot, start to melt ¼ cup butter over medium-low heat. Once melted, add 5 cups of the mini marshmallows to the butter, stirring often. Once the marshmallows are almost melted, reduce the heat to low. Add ½ teaspoon of vanilla and the red food coloring, a few drops at a time, and mix well. If needed, continue to add drops of food coloring until you reach the desired color. Remove from heat. Mix in 4 cups of the cereal. Stir until the cereal is well coated. Pour into the parchment lined pan. Spread evenly while pressing down firmly, and smooth the top using the back of a buttered spoon.
  3. Repeat the same process, leaving the second batch white. Pour the white batch on top of the red layer. Press down smoothly and evenly.
  4. Repeat the process one last time with the blue food coloring. Place on top of the white layer. Press firmly and smooth out the top layer.
  5. Add sprinkles to the top, if desired, pressing them down to stick.
  6. Allow to cool completely at room temperature for about an hour.
  7. Remove the treats from the pan (use a knife to cut around the edges if needed). Gently peel off the parchment paper and place on a cutting board.
  8. Cut the treats into star shapes using a cookie cutter. If the cutter isn’t deep enough to completely reach the bottom of the pan, create an indentation with the cutter to use as a stencil, and then cut it out completely using a knife. If desired, you can also just cut them into squares.

28. Layered Fruit and Ice Cream Treat

Red White & Blue Layered Fruit & Ice Cream Treat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT90M · Yield: [’10’, ’10 mini cups’]

This Red White & Blue Layered Fruit & Ice Cream Treat is a cool tasty treat to serve at your 4th of July gathering.

Ingredients

  • 2 cups strawberries (chopped)
  • 1 lemon (juiced)
  • 2 tsp. sugar
  • ¼ cup warm water
  • 2 g (0.07 oz.) flavorless gelatin
  • 2 cups lemon ice cream
  • 1 cup blueberries
  • Shredded coconut

Instructions

  1. Place the strawberries, lemon juice and sugar in a pot and cook at medium heat for about 20 minutes, or until the strawberries are soft, and most of the liquid has evaporated.
  2. Remove from heat, let it cool for 5 minutes. Dissolve the gelatin completely in the warm water. Add to the strawberries. Mix well and pour into small dessert bowls. Refrigerate for 1 hour.
  3. When the strawberries are set, add the ice cream and blueberries. Sprinkle with shredded coconut.

29. Frozen Greek Yogurt Fruit Bites

Frozen Greek Yogurt Fruit Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’18’]

Frozen Greek Yogurt Fruit Bites are a fun treat for adults and kids, especially in the warmer months. Greek Yogurt is mixed with fresh fruit and honey and frozen into a bite sized snack that is packed with protein!

Ingredients

  • 1 cup Stonyfield plain Greek Yogurt {I used whole milk Greek but use whatever you like (plain yogurt even works})
  • 3 tablespoons honey {more for sweetness}
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/4 cup silvered almonds {optional}
  • Optional: It is fun to add a sprinkle of granola to the bottom of the ice cube trays or mix it in with the Greek yogurt mixture. This adds a little extra crunch.

Instructions

  1. Mix all ingredients in a large mixing bowl and spoon into ice cube trays or on wax paper on a baking sheet.
  2. Freeze for at least 2 hours or until totally frozen through.

30. Flag S’Mores Dip

Flag S’Mores Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 8 oz cream cheese, softened
  • 1/3 cup sweetened condensed milk
  • 2 tablespoons heavy cream
  • 1 cup semisweet chocolate chips
  • 2 cups mini marshmallows
  • 1 1/2 cups graham cracker crumbs
  • Fresh strawberries and blueberries for garnish (optional)

Instructions

  1. 1. Preheat oven to 350°F (175°C).
  2. 2. In a bowl, beat the cream cheese with condensed milk until smooth; spread evenly in an 8×8 inch baking dish.
  3. 3. In a microwave-safe bowl, melt chocolate chips with heavy cream until smooth; drizzle or swirl over the cream cheese layer.
  4. 4. Top with mini marshmallows in an even layer.
  5. 5. Bake 8–10 minutes until marshmallows puff and begin to brown.
  6. 6. Sprinkle graham cracker crumbs over the top and garnish with berries if desired; let set briefly before serving.

31. Strawberry Blueberry Cobbler

Strawberry Blueberry Cobbler is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT55M · Yield: [’12’, ’12 servings’]

This easy strawberry blueberry cobbler is the perfect red, white, and blue dessert for summer gatherings—baked with berries and topped with fluffy biscuits.

Ingredients

  • 4 cups blueberries, fresh or frozen (2-16 oz containers)
  • 4 cups strawberries, fresh or frozen (2-16 oz containers)
  • 2 tablespoon cornstarch
  • 2 teaspoon lemon juice
  • 1 cup sugar ((can substitute with Splenda sugar [baking] mix – see notes))
  • 2 cups self-rising flour
  • 1 cup whole milk ((can substitute with 2% but not skim or nonfat milk))
  • 1/2 cup butter, grated
  • 1 tablespoon sugar

Instructions

  1. Preheat oven to 375ºF.
  2. In a medium bowl, stir together strawberries, blueberries, cornstarch, 1 cup sugar, and lemon juice. Pour into the bottom of the casserole dish.
  3. Next, rinse and dry the bowl before adding self-rising flour, 1 tablespoon of sugar, and grated butter. Then, pour in the milk and use a heavy wooden spoon to stir until just mixed. Do not overmix, otherwise, your biscuits will be dense and heavy.
  4. Drop the biscuit dough with a large spoon and press lightly to partially submerge them into the fruit cobbler mixture.
  5. Bake at 375ºF for 30 minutes, until the filling is bubbly and the biscuits on top are golden. Let cool at least 20 minutes before topping with vanilla ice cream, whipped cream, or cream cheese.

32. White Chocolate Dipped Strawberries

White Chocolate Covered Strawberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M

With just 3 ingredients, these White Chocolate Dipped Strawberries are the perfect red, white, and blue treat for your 4th of July party. Whip up a batch in under an hour and enjoy!

Ingredients

  • strawberries
  • white candy melts or white chocolate bark
  • blue tinted sugar

Instructions

  1. Melt the white chocolate bark or candy melts in the microwave in short intervals, stirring frequently, taking care to not scorch. Or use a double boiler method on the stovetop.
  2. Dip the bottom 2/3 of the strawberry into the melted candy melts/white chocolate, leaving a stripe of red strawberry showing at the top.
  3. Then dip just the tip of the berry into the blue sugar.
  4. Place dipped strawberries on a rimmed baking sheet that is lined with wax or parchment paper. To speed up the hardening process, place the baking sheet in the fridge for a quicker set. Store refrigerated, uncovered.

33. Patriotic Chocolate Covered Oreos

Patriotic Chocolate Covered Oreos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 16 Oreo cookies
  • 8 oz white chocolate chips
  • 1 cup red candy melts
  • 1 cup blue candy melts
  • 1 teaspoon coconut oil (optional, to thin melts)
  • Parchment paper for setting

Instructions

  1. 1. Line a baking sheet with parchment.
  2. 2. Melt white chocolate chips with coconut oil until smooth; dip each Oreo cookie completely to coat, placing on the parchment.
  3. 3. Melt red candy melts and blue candy melts separately, thinning with a touch of coconut oil if needed.
  4. 4. Drizzle red and blue melts over the white-coated cookies in a flag-inspired pattern.
  5. 5. Chill in the fridge until set, about 20–30 minutes.
  6. 6. Serve once firm.

34. Mini Fruit Tarts

Patriotic Mini Fruit Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT20M · Yield: [‘6’, ‘6 servings’]

Mini fruit tarts make the perfect dessert for the 4th of July! This tartlet dessert is made with coconut cream and is totally gluten-free, too!

Ingredients

  • ½ cup almond flour
  • ½ cup coconut flour
  • ½ cup coconut oil
  • 1 tsp pure vanilla extract
  • 2 tbsp pure maple syrup
  • 1 can coconut cream ((chilled overnight))
  • 3 tbsp pure maple syrup
  • 1 tsp coconut extract
  • 2 cups berries ((for topping))

Instructions

  1. Preheat oven to 350°. Combine almond flour, coconut flour, coconut oil, vanilla extract, and 2 tbsp maple syrup in a large bowl. Mix and knead together until a solid ball of dough is formed and there are no lumps of coconut oil remaining.
  2. Divide the dough into 6 even portions, and press into 6 greased ramekins, making sure to press the dough up the sides. Bake in preheated oven for 12-13 minutes.
  3. Meanwhile, make the coconut filling. Whip the chilled coconut cream for 2-3 minutes until fluffy using a stand mixer with the whisk attachment or by using a hand mixer. Make sure to use only the solid coconut cream, discard or save the excess liquid from the can.
  4. Add the 3 tbsp maple syrup and coconut extract to the whipped coconut cream and whisk until well combined. Set aside.
  5. Once the crust is done baking, allow to cool about 5 minutes in the fridge. Once cooled, divide the filling into each of the 6 tarts. Top with berries, arranging in an American flag design. Serve within 2 days.

35. Parfaits

Red, White and Blue Parfaits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

Show your patriotic spirit with these Red, White and Blue Parfaits. They are so easy to make and are a pretty addition to your get togethers. Creamy and decadent with bright and juicy summer berries!

Ingredients

  • 1 cup vanilla wafers
  • 4 oz mascarpone cheese
  • 4 oz cream cheese
  • 1/2 cup confectioners sugar
  • 1/2 cup heavy whipping cream
  • 1/2 tsp pure vanilla extract
  • 6-8 strawberries (large)
  • 10-12 raspberries
  • 1/2 cup blueberries

Instructions

  1. In a small food processor, add vanilla wafers and pulse until finely chopped. Set aside.
  2. Wash and dry strawberries, blueberries and raspberries. Cut strawberries into pieces. Set aside.
  3. Using a hand mixer beat cream cheese. Add mascarpone and beat until smooth.
  4. Add confectioners sugar, pure vanilla extract and heavy whipping cream, a little at a time, and beat until light and fluffy.
  5. Use a spoon and drop mascarpone/cream cheese topping on the bottom of the mason jars. OR you can fill a piping bag and pipe in the topping. This is the method I used in this recipe.
  6. Add 1-2 tablespoons of crushed vanilla wafers over topping. Drop in strawberries.
  7. Add another layer of topping, add crushed vanilla wafers and blueberries for the next layer.
  8. Lastly, add another layer of topping. Drop in raspberries.
  9. Refrigerate, serve and enjoy!

36. Cake Pops

Delicious 4th Of July Cake Pops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT40M · Yield: 30

These 4th of July fun cake pops are so good and easy to make for your Independence Day dessert table!

Ingredients

  • 1 Duncan Hines Classic White cake box mix (or your preferred cake mix, simply follow the directions on the back of your cake box)
  • 3 eggs
  • 1/3 cup of vegetable oil
  • 1 cup of water
  • 1 10-oz bag of Ghirardelli white melting wafers
  • 1 tablespoon of coconut oil
  • 1/3 part of a 12-oz container of cream cheese
  • Patriotic sprinkles
  • Cake pop sticks

Instructions

  1. Follow the directions on the back of your cake mix and bake.
  2. Let the cake cool completely before crumbling it up and fluffing it.
  3. Mix in the cream cheese frosting until well combined.
  4. Take 1 tablespoon of the mix and form it into a ball and place it on a cookies sheet. Repeat the process until all of the mix has been used.
  5. Place the cake balls into the freezer for a half hour to harden up a bit.
  6. Five minutes before you pull the cake balls out of the freezer, melt the vanilla wafers. Microwave the wafers in 30 second intervals.
  7. Once the wafers are melted, mix in the coconut oil.
  8. Remove the cake balls from the freezer and push one stick into the center of each of the balls.
  9. Stretch some cling wrap over three cups and set aside.
  10. Dip the cake balls into the chocolate and decorate with sprinkles immediately.
  11. Push the cake pop sticks into the cling wrap covered glasses to dry completely.
  12. Serve immediately.

37. Ice Cream Cake

Red White And Blue Ice Cream Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT25M · Total: PT250M · Yield: [’12’, ’12 servings’]

A Red White And Blue Ice Cream Cake that actually holds its shape. Built with smart layering, make-ahead timing, and tested shortcuts so you avoid melting, uneven layers, and messy slices.

Ingredients

  • 1 box red velvet cake mix (13 to 15 ounces)
  • 1 carton blue ice cream (48 ounces )
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon blue gel food coloring
  • 1/2 teaspoon vanilla extract
  • Blueberries, raspberries and/or sprinkles, for decorating (optional)

Instructions

  1. Prepare cake mix in 13 x 9-inch pan per package instructions. Allow to cool to room temperature completely, then cover and freeze at least 1 hour.
  2. Allow ice cream to sit at room temperature 20 to 25 minutes or until soft and spreadable. Spread ice cream in even layer over cake. Cover and freeze at least 1 hour.
  3. Place cream in bowl of stand mixer fitted with whisk attachment. Whip at medium-high speed until soft peaks form. Reduce speed to low and gradually add powdered sugar until all sugar is incorporated. Increase speed to medium-high and continue whipping until medium peaks form. Add food coloring and vanilla and mix until well combined.
  4. Spread whipped cream in even layer over ice cream. Cover and freeze at least 1 hour.
  5. After it’s fully frozen, allow the cake to sit at room temperature for 5 minutes for easier slicing. Decorate with berries or sprinkles, slice, and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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