4th of July dessert recipesFourth of July is here. To celebrate it, whip up one of the four most patriotic 4th of July desserts ever:

1. Brownie flag

This brownie flag is topped with whipped cream, fresh blueberries, and strawberries.

Ingredients:

  • 12 tablespoons butter
  • 1 1/2 cups sugar
  • 2/3 cup unsweetened cocoa powder
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup mini chocolate chips
  • 1 cup fresh blueberries
  • 2 cups sliced strawberries
  • 2 cans of whipped cream

Directions:

  • Preheat the oven to 350 degrees, and line a 9 inch by 13-inch pan with aluminum foil and spray with cooking spray
  • Melt the butter in a medium saucepan, and then whisk in the sugar and cocoa powder
  • Whisk in the eggs and vanilla extract
  • Stir in the flour, salt, and baking powder
  • Fold in chocolate chips
  • Pour the batter into the prepared pan
  • Bake for 25 minutes, and let cool completely
  • Lift the brownie out of the pan and onto a serving tray
  • Spread with whipped cream
  • Arrange blueberries in rows in the top left corner
  • Place strawberry slices in five rows
  • Pipe the whipped cream between rows of strawberries
  • Refrigerate until ready to serve

2. Summer berry icebox cake

This no-bake cake is made with chocolate chips, strawberries, and blueberries.

Ingredients:

  • 19 ounces graham crackers
  • 8 ounces softened cream cheese
  • 3 packages vanilla instant pudding
  • 2 1/2 cups cold milk
  • 12 ounces homemade whipped cream
  • 3 cups sliced fresh strawberries
  • 1 1/2 cups fresh blueberries
  • 2 ounces white chocolate chips

Directions:

  • In a large bowl, beat the cream cheese and dry pudding mixes together until blended and then gradually beat in milk
  • Stir in homemade whipped cream, reserving 1/2 cup
  • Spread a thin layer of whipped cream in a. 9x13 pan just to coat the bottom
  • Layer five graham crackers across the center of the pan, then two more, breaking them as needed to fit
  • Spread a layer of pudding mixture over the graham crackers and top with a layer of blueberries and strawberries
  • Repeat the layers one more time until you reach the top of the pan
  • Refrigerate overnight
  • When ready to serve, melt white chocolate chips in a bowl and drizzle over the dessert

3. Rustic strawberry galette

This rustic dessert is light and refreshing.

Ingredients:

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/4 cup granulated sugar
  • 1/2 package cream cheese
  • 1 stick cold unsalted butter
  • 2 pounds of strawberries
  • 1 tablespoon cornstarch
  • 1 vanilla bean
  • 1 teaspoon lemon zest
  • 1 egg
  • 2 tablespoons turbinado sugar

Directions:

  • In a food processor, pulse the flour, salt, and one tablespoon granulated sugar to combine
  • Add the cream cheese and butter, pulsing until large crumbs form
  • Add 4 tablespoons water and pulse just until dough begins to come together
  • Turn dough out onto a lightly floured workspace and gently knead until dough comes together
  • Roll into a ball and wrap tightly in plastic wrap
  • Refrigerate for one hour
  • Unwrap the ball of dough and roll between two sheets of parchment to create a 12-inch diameter that is 1/8 inch thick
  • Transfer dough to a baking sheet and refrigerate for 30 minutes
  • Preheat oven to 350 degrees
  • In a large bowl, toss together the strawberries, cornstarch, vanilla-bean seeds, lemon zest, and remaining granulated sugar
  • Arrange the strawberries on top of the dough, leaving a 1-inch border
  • Fold border up and over strawberries to create a one-inch rim
  • Brush crust with egg wash and sprinkle with turbinado sugar
  • Bake galette until crust is golden, approximately 45 minutes

4. Almond cake with fresh berries and cream

This almond cake is topped with cream cheese frosting and berries.

Ingredients:

  • 4 ounces almond paste
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces cream cheese
  • 1/4 cup confectioners' sugar
  • 1/2 cup whipping cream
  • 1/4 teaspoon almond extract
  • 1/2 pound strawberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 2 tablespoons confectioners' sugar
  • 1/4 cup raspberry jam

Directions:

  • Preheat the oven to 375 degrees, and grease and flour a 9-inch round tart pan with a removable bottom
  • Crumble almond paste into a food processor bowl
  • Add granulated sugar and pulse until the almond paste is finely ground
  • Add butter and process until smooth
  • Add eggs and process until combined
  • Add the flour, baking powder, and salt, and process until blended
  • Spoon the batter into a prepared pan and spread evenly
  • Bake 20 minutes until cake is browned
  • Cool cake on a wire rack
  • In a bowl, beat the cream cheese until smooth
  • Add the confectioners' sugar and beat until blended
  • Add the whipping cream and almond extract, and beat until thick and fluffy
  • Cover and refrigerate the mixture
  • In another bowl, combine the strawberries, raspberries, blackberries, and confectioners' sugar
  • Toss to combine and let stand for ten minutes
  • Place cake on a serving plate
  • Spread the raspberry jam on top of the cake
  • Spoon the cream topping over the jam, spreading to over
  • Spoon the berry mixture over the cream
  • Serve immediately
References
  1. "25 Delicious 4th of July Desserts That'll Outshine the Fireworks Show," Woman's Day, June 4, 2018.
  2. "25 Red, White, and Blue Desserts to Celebrate 4th of July," Good Housekeeping, July 4, 2018.

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