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4th of July Desserts

4th of July desserts featuring red velvet cupcakes with white frosting and a blueberry-strawberry flag, plus star-shaped sugar cookie bites and layered berry trifles in jars. This festive spread mixes bright berries, creamy pudding, and patriotic sprinkles for a colorful dessert table centerpiece.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

red velvet cake mix
  • 1 box red velvet cake mix
white frosting
  • 1 cup white frosting
blueberries
  • 1 cup blueberries
strawberries
  • 1 cup strawberries, sliced
star-shaped sugar cookies
  • 1 package star-shaped sugar cookies
vanilla pudding
  • 1 box vanilla pudding
whipped cream
  • 1 cup whipped cream
red, white, and blue sprinkles
  • 1 red, white, and blue sprinkles

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake and assemble cupcake flags
  1. Bake red velvet cupcakes according to the cake-mix package directions until a toothpick comes out clean, about 18–22 minutes, and let them cool to room temperature. Frost the cupcakes with the white frosting, then top with blueberries and sliced strawberries to form a flag shape.
Decorate star sugar cookies
  1. Pipe or spread white frosting onto star-shaped sugar cookies and add red, white, and blue sprinkles to match the patriotic theme. Let the frosting set for 5 minutes so the sprinkles adhere.
Build berry trifle jars
  1. Stir and set the vanilla pudding according to package directions, then spoon a layer into serving jars. Layer with whipped cream and blueberries and strawberries, repeating as needed to create visible strata.
Arrange the dessert board
  1. Arrange cupcakes, cookies, and trifles on a board or tiered stand so the colors alternate, creating a clear path from cupcakes to jars and back. Serve immediately or cover and refrigerate until ready to present.

Notes

Prep all components up to a day ahead: bake and cool cupcakes, decorate cookies, and make the pudding so assembly is fast. Store cupcakes and jars covered in the fridge up to 3 days; cookies are best stored in a covered container up to 2 days. Freezing is not recommended for assembled trifles, but you can freeze unbaked or undecorated cookie components if needed. Dietary swap: use a sugar-free vanilla pudding and reduced-sugar frosting for a lower-sugar version while keeping the layered texture.