Red, White, and Blue Dessert Recipes
Red, white, and blue desserts are perfect for patriotic holidays or for any American themed party. Be an American hero to your family and friends with these patriotic dessert recipes.
Taste of Home’s Red, White and Blueberry Poke Cake
You get more than just a simple red, white, and blue cake recipe here. You get a red, white and blueberry cake!
Taste of Home, one of my favorite cooking magazines and country cooking websites, takes poke cakes to a new level with strawberries and blueberries in addition to the typical gelatin used for poke cakes.
What’s more, the strawberries (red) and the blueberries (blue) mixed with the white cake and icing make this a beautifully-laid-out dessert to set on a cake stand or even on a flat cake plate in your dining room or on a picnic table.
Don’t the red and blue lines almost look like fireworks coming down from the sky? Everyone will love it!
Here’s this great recipe for a red, white & blue poke cake.
Yields 12 servings
- 1 package (15 to 16 ounce) white cake mix
- 1-1/4 cups water
- 2 eggs
- 1/4 cup canola oil
- 1 cup fresh strawberries
- 2/3 cup sugar
- 1/4 cup water
- 2-1/4 teaspoon strawberry gelatin
- 3/4 cup blueberries
- 1/2 cup water
- 4-1/2 teaspoons sugar
- 4-1/2 teaspoons berry blue gelatin
- 2-1/2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- For the cake: Preheat oven to 350 degrees.
- Line 2 9-inch cake pans with parchment paper and spray with cooking spray.
- In a large bowl, combine the cake mix, water, and eggs.
- Beat the cake mix on low for 30 seconds and then on medium for 2 minutes.
- Pour cake batter equally into the two cake pans; bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven, and cool completely on wire racks.
- For the strawberry jelly: In a small saucepan, combine the strawberries, sugar, and water.
- Bring to a boil; then reduce heat and simmer uncovered 2 to 3 minutes or until the berries are soft.
- Strain into a small bowl, pressing lightly. Discard pul.
- Add gelatin to the syrup, stirring to dissolve, and cool to room temperature.
- For the blueberry jelly: Repeat as above, again cooling until room temperature.
- To assemble the cake: Using a wooden skewer, pierce tops of the cakes to withing one inch of the edges, twisting each piercing slightly to make the holes slightly larger.
- Gradually pour the cooled strawberry mixture over one cake layer, filling each hole with the blueberry mixture.
- Repeat with the blueberry mixture.
- Place both cake layers in the refrigerator until you are ready to spread the frosting.
- In a large bowl, beat cream until it begins to thicken.
- Add confectioners' sugar, and best until soft peaks form.
- When the frosting is ready, remove the strawberry poked cake from the refrigerator.
- Slide a knife around the sides of the pan to loosen the cake; remove the paper, and place the cake layer on the serving plate.
- Spread 1 cup of the whipped cream frosting ON THE TOP of the strawberry cake layer.
- Then remove the blueberry cake layer from the refrigerator; remove the paper, and place the blueberry cake layer on top of the strawberry layer that has whipped cream on the top.
- Frost the top and side of the assembled cake with the remaining whipped cream frosting.
- Refrigerate for at least 1 hour before serving.
Adapted from Taste of Home Recipes (See link below)
Adapted from Taste of Home’s Red, White, and Blue Cake Recipe.
Display your cake in style with The Pioneer Woman’s White Cake Stand With Glass Dome!
Check it out on Amazon here:
The Pioneer Woman Timeless Beauty 10″ White Cake Stand With Clear Dome on Amazon.
Red, White, and Blue Cupcakes
Of course, you may just want to take the simple cake route by icing some cupcakes with white icing and then topping each cupcake off with a couple red raspberries and a few blueberries like Meghan at Buttercream Blondie did here:
Meghan used sweet cream cheese icing, but you could use any icing recipe you would like, really. With the white icing against the red raspberries and blueberries on top, it will all have the same effect!
I do agree with Meghan though…. If you make your own icing, almond extract would probably be the most complimentary to the fruit.
The photo and idea here are extracts from Meghan’s blog, but you can see her entire blog post on these patriotic cupcakes here:
Red, White, and Blue Dessert Tray
I saw this cute little red, white and blue dessert tray on Pinterest, originally pinned by a currently defunct website (momof5keepingitreal). While the blogger has apparently moved on, the photo is still there on Pinterest showing all how to assemble a red white and blue dessert tray by arranging lines of white pretzels intermingled with lines of strawberries and a pint-sized package (or so) of blueberries in the corner for the flag’s stars.
Red, White, and Blue Cookies
Here is a little DIY food craft for you all who want to have a little fun. This one is especially fun to do when your cooking with kids around.
Come on kids… dig… I mean DIP in!
If you like these cookies, which you could use for any patriotic reason what-so-ever, (is being hungry “patriotic”?)…. then go over to Crafty Recipes to see how Michelle put these together!
There are lots of desserts for the 4th of July, Memorial Day, Flag Day, Veteran’s Day…. and all the other times you might want to add a splash of the old red, white and blue. Fortunately, there are lots of red, white, and blue recipes to accommodate all your patriotic holiday cooking!
Enjoy… and oh… If you see Uncle Sam, tell him Chris Stevens said “hello”. 🙂