Desserts for the Fourth of July: Ina Garten’s Berry Cake, Strawberry Pretzel Salad, Chocolate-Covered Frozen Bananas

With local produce and berries starting to roll in, and the summer heatwave finally hitting town, there’s only one thing to do as we head into this long Fourth of July weekend… bake! We’ve rounded up some of our favorite classic Fourth of July desserts, because no matter how many festive gatherings you’ve been to over the years, these treats never get old. Go ahead, treat your family, friends, and yourself to something sweet.

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Ina Garten’s Berry Flag Cake

This festive Flag Cake recipe by Ina Garten brings a touch of classic Americana to the dessert table with rich layers of vanilla cake, smooth cream cheese frosting, and a fresh berry flag design perfect for the Fourth of July.

Time: 1 Hour 15 Minutes

Serves: 20-24

Ingredients:

Cake:

• 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
• 3 cups sugar
• 6 extra-large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

For the Icing:

• 1 pound (4 sticks) unsalted butter, at room temperature
• 1 1/2 pounds cream cheese, at room temperature
• 1 pound confectioners’ sugar, sifted
• 1 1/2 teaspoons pure vanilla extract

To Assemble:

• 2 half-pints blueberries
• 3 half-pints raspberries

Instructions:

1. Preheat the oven to 350°F.
2. Grease and flour an 18 x 13 x 1.5-inch sheet pan.
3. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on high until the mixture is light and fluffy. Reduce speed to medium and add the eggs two at a time. Mix in the sour cream and vanilla, scraping down the sides to ensure everything is incorporated.
4. In a separate bowl, sift together the flour, cornstarch, salt, and baking soda. With the mixer on low, gradually add the dry ingredients to the wet until just combined.
5. Spread the batter evenly into the prepared pan and smooth the top. Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
6. To make the frosting, beat the butter, cream cheese, powdered sugar, and vanilla in a mixer until smooth and fluffy.
7. Once the cake is cooled, spread about three-quarters of the icing evenly over the top. Use a toothpick to outline the shape of the flag.
8. Fill the top left corner with blueberries. Create red stripes by placing two rows of raspberries across the top. Fit a piping bag with a star tip, fill with the remaining frosting, and pipe two white stripes beneath the raspberries. Continue alternating raspberry and piped frosting stripes to finish the flag. Pipe small stars over the blueberries to complete the look.

This cake can be served right from the pan, or turned out onto a board for a cleaner presentation—just be sure to line your pan with parchment if you plan to do so.

Recipe courtesy of Ina Garten From: Barefoot Contessa Family Style

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Strawberry Pretzel Salad

This homemade take on the classic Strawberry Pretzel Salad from Sugar Spun Run is a nostalgic summer favorite made entirely from scratch—perfect for fresh local strawberry season!

Time: 4 Hours 35 Minutes

Serves: 15

Ingredients:

Crust:

• 2 1/4 cups finely crushed pretzels (this is about 5 ½ cups whole pretzels)
• 3/4 cup salted butter melted
• 2 Tablespoons granulated sugar
• 2 Tablespoons brown sugar firmly packed

Topping:

• 1/3 cup granulated sugar
• 1 Tablespoon cornstarch
• 2 lbs (908 g) strawberries hulled and sliced
• 1 Tablespoon lemon juice
• 1/2 Tablespoon butter salted or unsalted

Filling: 

• 1 1/2 cups  heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz of cream cheese softened
• 1/2 cup granulated sugar

Instructions:

1. Finely crush pretzels using a food processor or a rolling pin and zip-top bag.
2. Combine crushed pretzels with melted butter and sugars until evenly coated and moist.
3. Press the mixture firmly into the bottom of a baking dish using the bottom of a measuring cup or glass.
4. Bake at 350°F for 12 minutes. Let crust cool completely before moving on.

Strawberry Topping:

1. In a saucepan, whisk together sugar and cornstarch, then add half of the strawberries and lemon juice.
2. Cook on medium-low heat until berries begin to release their juices.
3. Raise heat to medium and stir constantly as the mixture boils. When thickened (it should coat the back of a spoon), remove from heat.
4. Stir in the remaining strawberries and butter. Let cool completely before adding to the dessert. Refrigerate if needed.

Cream Layer:

1. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
2. In a separate bowl, beat cream cheese and sugar until smooth. Gently fold in whipped cream until combined.

To Assemble:

1. Spread the cream filling evenly over the cooled pretzel crust, ensuring it reaches the edges to prevent leaks.
2. Spoon the cooled strawberry topping over the cream layer.
3. Cover and refrigerate for several hours or overnight to allow the layers to set.

Recipe courtesy of: Sugar Spun Run

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Chocolate-Covered Frozen Bananas

These Chocolate-Covered Frozen Bananas from Food Network Kitchen are an easy, crowd-pleasing treat that’s perfect for summer snacking—or adding a festive, patriotic twist for the Fourth of July!

Time: 1 Hour 15 Minutes

Serves: One banana per serving

Ingredients:

• Bananas
• Chocolate of choice (good for melting)
• Candy bits
• Sprinkles

Instructions:

1. Slice peeled bananas in half and push a lollipop stick into each piece. Place them on a tray and freeze until solid, roughly an hour. Once frozen, dip the bananas into melted red, white, or blue candy melts. For extra flair, drizzle with additional melted colors and top with festive sprinkles. Return to the freezer until you’re ready to enjoy!

Recipe courtesy of: Food Network