Diva Home Inspiration

Looking to sweeten your Fourth of July celebration? These red, white & blue desserts are festive, crowd-pleasing, and picture-perfect for your holiday table. Whether you’re hosting a backyard BBQ or bringing a dish to a fireworks-viewing picnic, these treats are guaranteed to wow your guests.

1. Star-Spangled Berry Trifle

Ingredients:

• 1 pound cake (store-bought or homemade), cut into 1-inch cubes
• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh blueberries
• 2 cups whipped cream or whipped topping
• 1 (3.4 oz) package instant vanilla pudding mix
• 2 cups cold milk

Instructions:

1. Prepare the vanilla pudding by whisking the mix with cold milk for 2 minutes. Let it set for 5 minutes.
2. In a large trifle bowl or clear glass dish, layer half of the pound cake cubes.
3. Spread half of the vanilla pudding over the cake cubes.
4. Add a layer of sliced strawberries and blueberries.
5. Spread half of the whipped cream over the berries.
6. Repeat the layers with the remaining ingredients.
7. Top with additional berries arranged in a star pattern for a festive touch.
8. Refrigerate for at least 2 hours before serving.

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2. Red, White & Blue Cheesecake Bars

Ingredients:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Red and blue food coloring
• Whipped cream and sprinkles for garnish (optional)

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper.
2. Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat cream cheese and ½ cup sugar until smooth. Add eggs one at a time, then mix in vanilla extract.
4. Divide the batter into three equal parts. Leave one part plain, tint one with red food coloring, and the other with blue.
5. Drop spoonfuls of each color over the crust, then swirl with a knife for a marbled effect.
6. Bake for 35-40 minutes or until the center is set. Cool completely, then refrigerate for at least 3 hours.
7. Cut into bars and garnish with whipped cream and sprinkles if desired.

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3. Patriotic Popsicles

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup coconut milk
• 1 cup blueberries
• 3 tbsp honey or agave syrup
• Popsicle molds and sticks

Instructions:

1. Blend strawberries with 1 tbsp honey until smooth. Pour the mixture into the bottom third of the popsicle molds. Freeze for 1 hour.
2. Blend coconut milk with 1 tbsp honey. Pour over the frozen strawberry layer to fill the second third of the molds. Insert sticks and freeze for another hour.
3. Blend blueberries with 1 tbsp honey. Fill the remaining third of the molds with the blueberry mixture. Freeze until solid, about 2 hours.
4. To serve, run warm water over the molds to release the popsicles.

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4. Firecracker Cupcakes

Ingredients:

• 1 box white cake mix (plus ingredients listed on the box)
• Red and blue food coloring
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2-4 tbsp milk
• Red, white, and blue sprinkles
• Licorice strings or candy sticks for decoration

Instructions:

1. Prepare the cake mix according to package instructions. Divide the batter into three bowls. Leave one white, tint one red, and the other blue.
2. Line a cupcake pan with liners. Layer spoonfuls of each colored batter into the liners to create a tri-color effect.
3. Bake according to package directions. Let cool completely.
4. For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk until desired consistency is reached.
5. Frost the cupcakes and decorate with sprinkles and licorice strings to resemble firecrackers.

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5. American Flag Fruit Pizza

Ingredients:

• 1 package refrigerated sugar cookie dough
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• ½ tsp vanilla extract
• 1 cup blueberries
• 1 cup sliced strawberries
• 1 banana, sliced

Instructions:

1. Preheat oven to 350°F (175°C). Roll out the cookie dough onto a greased pizza pan to form a crust. Bake for 10-12 minutes or until golden. Let cool.
2. In a bowl, beat cream cheese, sugar, and vanilla until smooth. Spread over the cooled crust.
3. Arrange the blueberries in the top left corner to represent the stars. Create red and white stripes with rows of strawberries and banana slices.
4. Chill until ready to serve.

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6. Red Velvet Cake with Blueberry Compote

Ingredients:

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1½ cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

For the blueberry compote:

• 2 cups fresh blueberries
• ½ cup granulated sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
4. Combine wet and dry ingredients until smooth. Divide batter between the prepared pans.
5. Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely.
6. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
7. For the compote, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries burst and the mixture thickens. Cool.
8. Assemble the cake by layering with frosting and topping with blueberry compote.

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7. Fourth of July Parfaits

Ingredients:

• 2 cups vanilla yogurt or whipped cream
• 1 cup granola
• 1 cup sliced strawberries
• 1 cup blueberries

Instructions:

1. In clear glasses or jars, layer yogurt, granola, strawberries, and blueberries.
2. Repeat the layers until the glasses are filled.
3. Top with a dollop of yogurt and a few berries.
4. Chill until ready to serve.

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8. Berry Shortcake Kabobs

Ingredients:

• 1 pound cake, cut into 1-inch cubes
• 1 cup strawberries, hulled
• 1 cup blueberries
• ½ cup white chocolate chips
• Skewers

Instructions:

1. Thread the pound cake cubes, strawberries, and blueberries onto the skewers in a repeating pattern.
2. Melt white chocolate chips in the microwave, stirring every 30 seconds until smooth.
3. Drizzle the melted chocolate over the assembled kabobs.
4. Place on a tray and refrigerate until the chocolate sets.

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9. White Chocolate Dipped Pretzels

Ingredients:

• 1 bag pretzel rods
• 12 oz white chocolate chips
• Red and blue sprinkles

Instructions:

1. Melt white chocolate chips in the microwave, stirring every 30 seconds until smooth.
2. Dip each pretzel rod halfway into the melted chocolate, allowing excess to drip off.
3. Sprinkle red and blue sprinkles over the chocolate-coated portion.
4. Place on parchment paper and let set until the chocolate hardens.

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10. No-Bake Berry Cheesecake Jars

Ingredients:

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup whipped cream
• ½ cup sliced strawberries
• ½ cup blueberries
• Small mason jars

Instructions:

1. In a bowl, mix graham cracker crumbs and melted butter. Press a spoonful into the bottom of each mason jar.
2. In another bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream.
3. Spoon the cheesecake mixture over the crust in each jar.
4. Top with sliced strawberries and blueberries.
5. Refrigerate for at least 2 hours before serving.

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Hosting Tip:

Set up a “Stars & Sweets” dessert station with sparkler toothpicks, flag napkins, and a backdrop of red, white & blue bunting for a Pinterest-worthy display.