Here’s a sparkling idea for an Independence Day dessert, featuring none other than the traditional colors of red, white, and blue, of course.
What I love about this dessert idea is that it uses seasonal fruit (at least it’s seasonal where I live.)
And it’s easy to make everything ahead of time, then just assemble at serving time.
You can use sponge cake, angel food cake, or pound cake, but for spur of the moment purposes, feel free to grab a package of pre-made shortcakes.
For the red and blue, go for strawberries or raspberries for the red, and blueberries for the blue.
Take half of each type of berry, wash them, and in a small saucepan add them with about a half to full cup of water, and your favorite sweetener. I used 1/4 cup of sugar for my quick and easy dessert last night.
Simmer these 3 ingredients for about 10 minutes, being careful not to boil it over. While that’s simmering, wash the remaining berries. Slice the strawberries, if those are your red berries. The raspberries and blueberries don’t really need any preparation except washing.
You can strain the syrup if you like, or puree it if you don't want to waste anything.
Whip up a batch of sweetened whipped cream for the white, and you’re done.
I used heavy whipping cream sweetened with Stevia, but my taste-testing grandson didn’t care for that one. Next time I’ll use sugar since it doesn't take much for whipped cream anyway.
If you want, instead of whipped cream you can also use vanilla ice cream for the topping, even if it's not as purely white.
I happened to have some of those trick candles that you can’t blow out and they have a nice side-effect of sparking, so they look like fireworks. They also happened to be just the right colors, too. I wasn’t able to capture that in the photos, but it worked really well!
You can use both berries for each cake serving, as shown in the top photo, or make some with just red berries and some with just blueberries, like in the second photo.