Red White and Blue Strawberries
How cute are these Red White and Blue Strawberries? They are also so easy, quick and utterly mouthwatering! They are the ideal treat to bring to any Fourth of July celebration!
I can’t think of any treat that is more widely enjoyed than chocolate-dipped strawberries. These babies are dipped in white chocolate and then sprinkled with blue sanding sugar for that festive patriotic look.
The sweetness of ripe strawberries combined with white chocolate and crunchy sanding sugar makes a wonderful addition to a dessert table!
The beauty of these strawberries is that they don’t have to be perfect! Love that…
If your melted chocolate is a little thicker than you like for dipping, just spread the chocolate on using a small offset spatula.
If the blue sanding sugar isn’t in a perfect line, oh well!
If you want to do your own thing, try drizzling the white chocolate over the strawberries and sprinkle the sanding sugar over. You’ll still have a red, white and blue theme going on!
Finally, if you can’t find strawberries with the stems still attached, don’t sweat it. As you can see, I couldn’t find them and they are still adorable and delicious!
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Red White and Blue Strawberries
Makes: 12 strawberries
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Ingredients
- 12 large strawberries, with stems intact
- 5 ounces white chocolate melts, about a half package
- 1 tsp vegetable oil, optional
- 2 tbsp dark or light blue sanding sugar
Instructions
Wash and then dry your strawberries thoroughly. Line a baking sheet with wax paper or parchment paper and set aside.
Melt your chocolate melts in a small, deep bowl according to package instructions. Add oil if using.
Pour your sugar into a small deep bowl (if you plan to dip your berries, add enough to make the sugar deep enough for dipping).
Using the stem, dip the strawberry into the white chocolate 2/3 to 3/4 of the way up the berry. Let the excess drip off before using a spoon to sprinkle the colored sugar across the bottom 1/3 of the berry, trying to make a straight line.
Place the berries, decorated side up, on the prepared baking sheet to allow the chocolate to firm up.
Chef’s Notes:
If the white melts aren’t “drippy enough”, you can use a small offset spatula to “paint” the white chocolate onto the berries. That’s what I did.
These berries are best on the day made.
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