On July 4, 1776, the 13 colonies stated their independence from Great Brittain, an event which eventually led to the formation of the United States of America. Each year in July, Americans celebrate their Independence Day as a historical event but also a reason to gather with family and friends.
As we plan to honor our nation’s Independence Day this July 4, a number of people may have plans to keep it low-key and possibly watch fireworks on the TV. Then others are eager for the chance to go out and have a day of festivities that probably include barbecues, beer, 4th of July dessert, and gather around the waterfront while millions of dollars’ worth of explosives light up the skies.
Also, some love to prepare yummy deserts for their family. So, in this post, I have recipes several simple and tasty desserts for a Happy 4th July celebration.
Easy Tasty Recipes for 4th of July Dessert
1. Red, White and Blueberry Trifle
Ingredients
- 2 16-ounce containers strawberries
- 2 6-ounce containers blueberries
- 1 6-ounce container blackberries
- 3/4 cup granulated sugar
- 1/2 tsp grated lemon zest
- 2 tbsp fresh lemon extract
- Pinch kosher salt
- 1 8-ounce package cream cheese
- 2 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- 1 prepared angel food cake (about 12 oz )
- Confectioners’ sugar, for garnishing, optional
- 1 1/2 tablespoons apricot preserves or apple jelly, for garnish, optional
Directions
- Trim and divide the strawberries into three parts and set aside. Mix the blackberries,1/3 cup water, blueberries, 1/2 cup granulated sugar, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over moderate flame and continue to cook, occasionally stirring, until the berries break down and the sauce thickens, and 15 to 20 minutes. Remove from the heat and cool.
- Put the cream cheese, 1/4 cups cream, the remaining 1/4 cup granulated sugar cream, and the vanilla extract in a big container and beat on medium speed until fluffy and smooth. In a second big container, beat the rest of the cream until stiff peaks appear. Fold about 1/3 whipped cream into the cream cheese batter until lightened, and then fold in the leftover beaten cream.
- To assemble the trifle, cut or rip the angel food cake into 2-inch pieces. Place half of the cake pieces at the base of a 12-to-14-cup trifle dish or large pot. Top with about 1/2 blueberry sauce, 1/2 cream, and 1/2 quartered strawberries. Reform the layers with the left cake, berry sauce, cream, and strawberries. Cover with plastic wrap and chill overnight or 8 hours. Before serving either dust with confectioners’ sugar or heat the apple jelly in the microwave for 25 seconds to loosen, then brush over the berries. Have a happy 4th of July dessert!
2. Patriotic Berry Trifle
Ingredients
- 1/4 tsp almond extract
- 2/3 to 1/4 cup sugar
- 1/4 cup fresh lemon juice
- 1 prepared angel food cake, cut into 1-inch pieces
- 2 pints blueberries
- 1 pound cream cheese, at room temperature
- 2 cups heavy cream, at room temperature
- 2 pints strawberries, hulled and chopped
Directions
- Heat the lemon juice, 1/4 cup sugar and 1/4 cup water in a saucepan over medium-high flame, stirring, till the sugar melts. Take off from the heat and stir in the almond extract.
- Brush both sides of each piece of cake with the syrup. Cut the slices into 1-inch cubes.
- Beat the remaining sugar and the cream cheese with a mixer on medium speed until mild and smooth. Mix the cream and whip on medium-high rate until soft and the texture of whipped cream.
- Prepare half of the cake cubes in the bottom of a 13-cup trifle plate. Sprinkle evenly with a layer of blueberries. Dollop half the cream mixture over the blueberries and lightly spread. Top with a layer of strawberries. Place the leftover cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the left cream mixture. Finish with the remaining strawberries and blueberries, organizing them in a decorative pattern. Cover and refrigerate for one hour. You can add little American flags along the side or one in the middle for a nice presentation. The flag will give this 4th of July dessert the wow factor.
3. Strawberry-Pretzel Trifles Layers With Crunch Factor
Ingredients
For the berries-
- 2 pints strawberries, halved (about 6 cups)
- 3/4 cup Sugar granulated
- 1 tbsp fresh lemon juice
For the crumble-
- 1/3 cup granulated sugar
- 1 stick unsalted butter
- 1 large egg white
- 3 1/2 cups small pretzel twists
- Kosher salt
- 1 tablespoon all-purpose flour
For the cream-
- 1 cup confectioners’ sugar
- 1 1/4 cups cold heavy cream
- 2 8-ounce packages cream cheese
- 1 teaspoon vanilla extract
Directions
- Prepare the strawberries: Mix the granulated sugar and 4 cups strawberries in a saucepan over moderate heat. Cook until bubbling, then raise the heat to medium-high and cook, occasionally stirring, until the berries are tender and the liquid is thick sufficient, to coat the rear of a spoon, approximately 15 minutes. Take off from the heat and stir in the lemon juice and remaining 2 cup strawberries. Let cool, then shift to a bowl, cover and refrigerate overnight or at least 1 hour.
- Prepare the crumble: Preheat the microwave to 350 degrees Fahrenheit. Generously butter a 9-inch-round cake pan. Mix 3 cups pretzels, the melted butter, egg white, granulated sugar, flour, and 1/4 tsp salt pulse until moist dough forms. Press the dough uniformly into the prepared pan. Split the remaining 1/2 cup pretzels into pieces and press into the dough. Bake 25 to 30 minutes, until golden. Shift it to a rack and let cool thoroughly in the pan, then split into bite-size pieces.
- Preparing the cream: Just before serving, beat confectioners’ sugar, the cream cheese, and vanilla in a big pot with a mixer on medium-high speed until smooth, about 2 minutes. Beat the cream in another bowl till soft peaks appear, about 3 minutes. Lightly fold 1/2 of the whipped cream into the cream cheese batter, then fold in the remaining.
- Layer the cream, crumble, and strawberry blends in different glasses or bowls. Cover and chill, up to 6 hours and at least 1 hour. Enjoy the crunchy pretzels in this 4th of July dessert to change things up a little bit.
4. Strawberry Shortcake Trifle Layers of Yummy Goodness
Ingredients
Cake-
- Nonstick baking spray, for the parchment
- 3 tsp cornstarch
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup sour cream, at room temperature
- 9 tablespoons (1 stick plus 1 tsp) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 big eggs,
- 1 teaspoon vanilla extract
- 6 strawberries, halved
- Fresh mint leaves, for serving
Strawberries in Sauce-
- 1 3.5-ounce packed strawberry-flavored gelatin
- 1 1/2 cups granulated sugar
- 2 1/2 pounds fresh strawberries, peeled and cut
- 3 tsp cornstarch
Sweet Yogurt Cream-
- 1 1/2 cups plain Greek yogurt
- 1 1/2 cups cold heavy cream
- 3/4 cup Sugar granulated
- 3 tablespoons brown sugar
Directions
- For the cake: Preheat the microwave to 350 Degrees F. Place a rimmed baking foil with parchment and sprinkle baking spray.
- Sift the cornstarch, flour collectively together, baking soda and salt in a bowl.
- In the jar of an electric mixer outfitted with a paddle accessory, melt the butter and the granulated sugar until fluffy and light, 2 to 3 minutes. Add the eggs one by one, beating well after every addition. Mix in the sour cream and vanilla and blend until mixed thoroughly. Add the sifted dry ingredients and blend on low speed until just barely combined.
- Pour into the baking sheet and bake until the cake becomes golden and a toothpick inserted in the middle appears clean when taken out about 30 to 35 minutes. Set aside and allow to cool thoroughly.
- For the strawberries in the sauce: Place the cornstarch, gelatin, granulated sugar, and 1 1/2 cups water in a saucepan. Mix together and make to a boil. Cook until starting to harden, then separate from the heat. Put the strawberries in a container and pour the sauce over, lightly tossing mutually. Set aside in the refrigerator and let the batter to harden, stirring infrequently, 10 to 15 minutes.
- For the sweet yogurt cream: In the jar of an electric mixer fitted with the whisk attachment, beat the cream, granulated sugar, yogurt, and brown sugar on high until smooth and silky.
- When the cake is cool, flip out on the cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
- To assemble the trifle, put half of the cake pieces into the bottom of a trifle dish or large glass jar. Top with 1/2 of the strawberries in sauce, then 1/2 of the sweet yogurt cream. Reform the layers of cake, strawberries in cream and sauce. Garnish with a fresh mint leaf and halved strawberries. Cover and set in the refrigerator to cool for a minimum of 2 hours. This Strawberry Shortcake 4th of July dessert is great to make ahead of time.
5. Strawberry Shortcake Dessert For The 4th of July
Ingredients
- 2 teaspoons baking powder
- 1 1/2 pounds strawberries, peeled and quartered
- 5 tsp sugar
- 1 1/2 cups heavy cream
- 2 cups all-purpose flour
- 1/4 teaspoons baking soda
- 2 tablespoons sugar
- 3/4 teaspoon salt
- Whipped Cream, recipe follows
Whipped Cream-
- 1 1/2 cups heavy cream, chilled
- 3 tsp sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon freshly grated lemon zest
Directions
- Mix strawberries with 3 tbsp tablespoons sugar and refrigerate while juices develop at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the baking soda, baking powder, flour, left 2 tablespoons sugar, and salt in a medium container. Combine heavy cream and blend until blended. Put the mixture in an ungreased 8-inch square pan and bake for 18 to 20 minutes, until golden.
- Eliminate shortcake from pan and put on a rack to cool slightly. Cut into 6 pieces and then divide each piece in half horizontally.
- Spoon some of the berries with their juice on each shortcake bottom. Top with a dollop of whipped cream and then the shortcake top. Spoon more berries covering the top and serve.
- Whipped Cream:
- With a mixer, beat the sugar, vanilla, cream, and lemon zest till soft peaks develop, about 1 1/2 to two minutes. This easy strawberry shortcake is a kid favorite for the 4th of July dessert.
6. 4th of July Dessert – Strawberry Shortcake
Ingredients
Vanilla flavored heavy cream-
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 vanilla extract, or vanilla bean, to taste (about 3 tablespoons)
- 1/4 cup sugar
- 4 egg yolks
Sponge cake-
- 6 eggs
- 1/2 cup plus 4 teaspoons sugar
- 1 teaspoon vanilla extract
- 1 1/8 cups cake flour, sifted
- 1/4 teaspoon cream of tartar
- 1 cup cold brewed tea
Strawberries and whipped cream topping-
- 3 pints strawberries, peeled
- 1/4 cup sugar
- 1/2 pint heavy cream
- 6 sprigs mint, for garnish
Directions
For the Vanilla Cream:
Empty the heavy cream and milk into a heavy-base container and scrape the seeds from the vanilla bean into the pan (or add vanilla extract). *Note
From Cook:
When using a vanilla bean, place the vanilla pod in the pot also. Add half of the sugar and take it to simmer.
In a small container beat together the egg yolks and the remaining sugar. Temper it by adding a small quantity of the heated milk mixture to the pan, whisking constantly.
Pour into the bowl of milk, beating continually. Do not cook or boil the egg mix as you’ll have blended eggs!
The batter should begin to thicken, so that coats the back of a spoon. Remove from heat and allow cooling. Remove the vanilla pod and discard, and refrigerate until chilled.
Sponge Cake Procedure:
Preheat the microwave to 325 degrees Fahrenheit. Lay and grease parchment paper on the base of a jelly roll size baking pot (17 1/2 inches by 11 1/2 inches by 1-inch deep). With an electric beater, beat together just 1/4 cup of the sugar (reserving the remainder), the egg yolk, and vanilla till the mixture becomes a light yellow and hardens. Sift cake flour covering the egg yolk mixture and set apart. Wash and dry the beaters.
In a separate metal bowl, beat egg whites and cream of tartar together and beat gradually in the remaining sugar till stiff peaks develop. To the flour/egg yolk bowl, fold in 1/3 of the beaten eggs, till just almost combined. Repeat this method two more times with each of the left 2/3 with egg whites.
Disperse into jelly roll pan and bake in the oven for 15 minutes or till the surface becomes golden brown and feels springy when touched. Leave the cake to cool in the pan for 10 minutes and then loosen the edges with a butter knife or spatula. Then, invert cake onto a same-sized baking sheet without borders, by turning it over and holding against the top sides of this roll pan and turning it over. Peel off the parchment paper and let cool. Clean the jelly roll pan with water, to have prepared for moistening the cake.
For Whipped and the Strawberries Topping:
Reserve 18 entire (but cleaned) berries. To start the maceration method, slice the remains of the berries into a container, mix in the sugar, and freeze.
Beat the cream with an electrical beater until stiff peaks form.
Note From Cook. Every single serving will contain two cake layers. You can change the serving size depending on the way you cut the cake. If serving in martini glasses, cut the cake into rectangles that are around 3 inches square (several 4 across the width of the sheet cake and 6 across the length of the cake). This will produce 24 rectangles for 12 people. You can also make somewhat bigger servings if using a flat serving platter by slicing into 12 rectangles which are around 4 inches square. Return the cake rectangles to the jelly roll pan and pour the cold tea over them, allowing them to soak.
To assemble:
Use a spatula to move a piece of cake to each of the serving plates or glasses. Spoon some of the macerated berries on top of each cake round and top with vanilla cream. Cover with the second layer of cake then added strawberries, then some more vanilla cream, and top with a touch of stirred cream around which you will arrange 3 whole strawberries and a sprig of fresh mint.
This last Strawberry Shortcake recipe is great but is a bit more complicated and labor intensive, great for the more experienced chef or when mom has helpers in the kitchen. Once again have a happy 4th of July Dessert Day with any of these recipes.