Red, White & Blue Strawberries

red, white and blue patriotic strawberries

Here’s to you, the red, white and blue.

Since the 4th of July is coming up next week (which, by the way I can’t believe this year is flying by so fast) I thought it would be fun to post these fabulous looking patriotic chocolate dipped strawberries. I plan to make them for our annual “Party in the Sac” – translation party in the cul de sac. It’s usually 100+ degrees, everyone brings tons of food and drink, there’s swimming, the best gigantic volleyball game ever, a few birthdays to celebrate and a lot of people release their inner pyros with a huge fireworks show. Happy 4th everyone. Enjoy the day.

To make the strawberries, choose big, firm, fresh berries and keep them cold.  When ready to dip, remove them from the fridge and brush off the seeds with a paper towel. Have waxed paper on your counter. Have your blue sugar sprinkles in a bowl. Get white baking chocolate (Winco sells it in bulk) and pop it in the microwave with a teaspoon or two of cooking oil to make it shiny and melty. Heat in 15 – 30 second bursts, stirring in between until the chocolate is melted and smooth. Carefully hold the berries by the greens and dip about 3/4 of the way in the white chocolate. Give it a little twist as you pull it out. Let it dry for a second or two in your hand, then dip in the blue sugar half way up the white chocolate. Gently place on the waxed paper. It is best to dip shortly before you’ll be serving and keep at room temperature.


About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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