Description

Looking for a quick, festive treat to light up your Fourth of July celebration? These Red, White, & Blue Strawberries are the perfect solution! Juicy strawberries dipped in creamy white chocolate and rolled in vibrant red, white, and blue sprinkles make for a delicious, no-bake dessert that’s as beautiful as it is easy.

Ingredients

The Red, White, & Blue Strawberries come together with just a few ingredients that create a perfect balance of flavors and textures. Here’s what you’ll need and why each matters:

Strawberries (24 medium-large, with stems and leaves):
- The fresh, juicy base of the treat, providing a natural red color and sweet-tart flavor. Keeping stems on makes dipping easier and adds a rustic look.
- Substitution: Raspberries or cherries for a similar red fruit, but strawberries are classic for size and shape.
White Chocolate Chips (1 cup, or white candy melts):
- Forms a smooth, sweet coating that holds the sprinkles and complements the berries. White chocolate keeps the patriotic color scheme.
- Substitution: White candy melts for easier melting or white baking chocolate. Dark or milk chocolate can work but alters the look.
Red, White, & Blue Sprinkles (⅓ cup):
- Add a crunchy, festive touch with patriotic colors, mimicking fireworks.
- Substitution: Patriotic non-pareils, jimmies, or star-shaped sprinkles, or other colored sprinkles for different holidays.
Gel Food Coloring (2–3 drops, optional):
- Can tint the white chocolate for a bolder white or slight blue/red hue if desired.
- Substitution: Liquid food coloring, but use sparingly to avoid thinning the chocolate.

Tip: Choose firm, ripe strawberries for easy dipping, and ensure they’re completely dry to help the chocolate adhere.

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Instructions

Step 1: Prep the Strawberries and Workspace

Wash 24 medium-large strawberries gently under cold water, keeping the stems and leaves intact. Pat thoroughly dry with paper towels.
Line a platter or baking sheet with waxed paper to place the dipped strawberries on for setting.
Pour ⅓ cup red, white, and blue sprinkles into a shallow bowl for easy dipping. If using gel food coloring, have it ready.
- Tip: Dry strawberries completely to prevent the chocolate from seizing or sliding off.

Step 2: Melt the Chocolate

In a double boiler, melt 1 cup white chocolate chips over a low simmer of water, stirring constantly to ensure even melting. If using gel food coloring, add 2–3 drops for a tinted effect and stir well.
Remove from heat as soon as the chocolate is smooth and fully melted to avoid scorching.
- Tip: If you don’t have a double boiler, use a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Alternatively, microwave in 15-second intervals, stirring between each, until melted.

Step 3: Dip the Strawberries

Holding a strawberry by the stem, dip and twist it into the melted white chocolate, covering about ¾ of the berry to leave some red showing at the top.
Let excess chocolate drip back into the bowl by gently shaking or tapping the strawberry.
- Tip: Work quickly to keep the chocolate smooth, and dip one berry at a time to ensure sprinkles adhere.

Step 4: Add Sprinkles

Immediately roll or dip the chocolate-coated portion of the strawberry into the red, white, and blue sprinkles, covering the white chocolate area.
Place the decorated strawberry on the waxed paper to set.
Repeat with the remaining strawberries, reheating the chocolate gently if it starts to thicken.
- Tip: Vary the sprinkle application—some fully coated, some lightly sprinkled—for a dynamic look.

Step 5: Let Set

Allow the strawberries to set on the waxed paper at room temperature for 30–60 minutes until the chocolate is firm. For faster setting, refrigerate for 10–15 minutes.
- Tip: Avoid refrigerating for too long, as condensation can make the strawberries weepy.

Step 6: Serve or Store

Once set, gently lift the strawberries from the waxed paper (they should release easily) and arrange on a serving platter.
Serve immediately for the freshest flavor and texture.
If making ahead, store on waxed paper at room temperature for up to 8 hours. Do not refrigerate or cover to prevent moisture buildup.
- Tip: Serve on a chilled platter to keep berries fresh during outdoor events.