Celebrate the Fourth in full color and flavor with these red, white, and blue treats that are as festive as they are delicious. From silky panna cotta to a show-stopping (gluten-free!) cake and berry-topped cupcakes, three local cooks shared their recipes to bring patriotic flair—and sweet-tooth satisfaction—to your holiday table.
Red, White & Blue Bundt Cake (GF)
Ingredients
Cake
2 ½ cups gluten-free all-purpose flour (with xanthan gum)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
Red and blue gel food coloring
Fresh strawberries (sliced) and blueberries for garnish
Cream Cheese Frosting
8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Alternate adding dry ingredients and buttermilk to egg mixture, beginning and ending with flour. Mix until just combined.
5. Divide batter evenly into three bowls. Leave one bowl plain (white), while adding red food coloring to the second bowl, and blue to the third. Mix until the desired color is achieved.
6. Spoon the batter into the pan, rotating the colors. Bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely.
7. To make the frosting, beat cream cheese and butter together, then add sugar and vanilla until smooth.
8. Decorate cooled cake with frosting, strawberries, and blueberries as desired.
9. Serve and enjoy!
Patriotic Panna Cotta
Ingredients
2 cups heavy cream
¾ cups milk
1 cup powdered sugar
14 grams gelatin leaves (size varies by brand)
1 teaspoon of clear vanilla extract
2 cups raspberries
½ cup sugar
Blue food coloring
Edible stars for garnish
Directions
1. Soak 9 g and 5 g of gelatin leaves in cold water in two separate bowls for about 10 minutes.
2. In a saucepan, cook the raspberries with sugar and 2 tablespoons of water (just
until tender). Then, blend, strain out seeds, and return to the saucepan. Stir in 5 g gelatin until completely dissolved.
3. Spoon a layer of raspberry sauce at the bottom of six 5-ounce glasses and refrigerate.
4. To make panna cotta, stir heavy cream, milk, and powdered sugar together in a saucepan. Over medium heat, bring just to a boil, dissolve the sugar, and add clear vanilla extract.
5. Add 9 g of gelatin and stir until completely dissolved. Let the mixture cool slightly.
6. Once the red layer is firm, carefully pour 3 to 4 spoons of white panna cotta over it
and let it cool in the fridge until firm. Repeat with additional alternating layers of raspberry and panna cotta until approaching the top of the cup.
7. For the final blue layer, add 2 to 3 drops of navy blue food coloring to the remaining panna cotta, and spoon into the cup.
8. Refrigerate for at least three hours before serving.
9. Garnish with edible stars, serve, and enjoy!
America’s Cupcakes
Ingredients
Cupcakes
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk
Fresh strawberries (sliced) and blueberries for garnish
Frosting
½ cup unsalted butter, softened
2 cups powdered sugar, sifted
1 ½ teaspoons vanilla extract
2 to 3 tablespoons milk or heavy cream
Blue and red food coloring
Directions
1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract.
4. Add half the dry ingredients, mix, then add the milk. Mix in the rest of the dry ingredients until just combined.
6. Divide batter evenly among cupcake liners (about ¾-full each).
7. Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. To make the frosting, beat the butter until smooth. Gradually add powdered sugar, beating until fluffy.
10. Add vanilla and 2 tablespoons of milk or cream; beat until creamy. Add more milk if needed.
11. Separate icing into three bowls. Leave one bowl of icing white. Add 6-8 drops of blue food coloring to the second bowl, and add 6-8 drops of red food coloring to the third bowl. Stir until the color is even throughout the icing.
12. Frost cupcakes using a knife to keep it simple, or use a piping bag to create more festive decorations.
13. Place 3 blueberries and 1 slice of strawberry on each cupcake. Enjoy!
Elena Gridneva | Dolci Momenti
hotplate.com/dolcimomenti | @Dolcimomenti.homebakery
Elena invites you to explore Dolci Momenti, her intimate Italian home bakery where artistry brings Neapolitan tradition to life. Enjoy custom cakes and refined confections, all made by hand with authentic Italian amore.
Shelby Hayward | Shelby’s Dae-ly Meals
Shelbys-dae-ly-meals.square.site | @shelbysdaely
Shelby’s Dae-ly Meals offers an unforgettable culinary experience with her locally sourced and all-organic meal prep and catering. Focusing on nutrient-dense meals that are easy and completely customizable to fit any meal plan.
Crystal Thompson | Flavor of Home
flavorofhomemealprepandcatering.com | @flavorofhome1290
Crystal takes the guesswork out of healthy eating with chef-crafted, nutrient-packed meals delivered fresh to your door. Designed for busy lives, her prep is fast, the ingredients are clean, and every bite is a smart choice.