When summer hits, there’s just something special about simple recipes that bring everyone together—especially those that are colorful, fresh, and ridiculously easy to make. That’s exactly why these red, white, and blue kabobs are always a hit. Whether hosting a big Memorial Day barbecue, throwing a 4th of July party, or just soaking up the sun on a lazy weekend, this easy dessert is the kind of no-bake treat that fits in with summer celebrations.
Jump To
- Simple ingredients
- Step-by-Step preparation directions
- Pro tips for perfect fruit skewers
- Storage tips for leftovers
- Easy variations you’ll love
- What to serve with red, white, and blue kabobs
- Final thoughts: a simple, sweet treat with a big impact
- Easy Red White and Blue Kabobs for July 4th Fun
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All you need? Fresh strawberries, juicy blueberries, and soft, fluffy cubes of either pound cake or angel food cake (go with whatever you love more). Thread them onto skewers in a fun red-white-blue pattern, and you have a kid-friendly, crowd-pleasing treat that doubles as festive table decor. Bonus: there’s zero oven time involved.
Best of all, no special gadgets or kitchen equipment are needed. Just grab some bamboo skewers, slice up your fruit and cake, and let everyone build their own kabob. It’s hands-on, interactive, and honestly, just plain fun. Read on!
Simple ingredients
Here’s what you’ll need to make these easy and colorful fruit and pound cake skewers for a fun and festive treat:
● Pound cake – Pound cake is a soft, sweet base to balance the juicy fruit. I used pound cake for these kabobs, but you can definitely use other types, like angel food cake, too. Pound cake is richer and butterier, while angel food cake is lighter and fluffier. Both work great; it just depends on what you like! Feel free to cut the cake into bigger cubes if you want them to match the size of your strawberries.
● Strawberries: Remember to remove the stems and choose the ripe, red ones. You can slice the strawberries in half instead of leaving them whole—this makes them easier to eat and helps them fit better on the skewers.
● Blueberries: Fresh and plump for a pop of blue color.
● Bamboo skewers: I used 12-inch bamboo skewers for these, but shorter 6-inch ones work just as well, especially if you’re going for smaller, snack-sized kabobs.
Step-by-Step preparation directions
Start by prepping all your ingredients. Rinse the strawberries and blueberries, then gently pat them dry. Remove the tops from the strawberries, keeping them whole. Slice your pound cake or angel food cake into 1-inch cubes. You want each cube large enough to hold its shape on a skewer but still bite-sized. You can even go bigger if you prefer, since the softness of the pound cake makes it easy to eat no matter the size.
Take a bamboo skewer and begin by sliding on a few blueberries, followed by a whole strawberry. Add two cake cubes, another strawberry, and two more cake cubes. Repeat this pattern as needed. Finish the skewer with a few blueberries at the bottom.
This should yield about 12-15 skewers, depending on how generous you are with the fruit and cake on each one. Once assembled, arrange them on a platter and serve them as is, or go the extra mile and top them with a dollop of whipped cream or a drizzle of melted chocolate.
Serve and enjoy!
Pro tips for perfect fruit skewers
Want to take your red, white, and blue kabobs from simple to seriously stunning? Here are a few easy tips to help you level up this delicious patriotic fruit dessert.
- First, if you’re using angel food cake (which we love for its light and fluffy texture), try chilling it in the fridge for 15–20 minutes before slicing. It’s a bit softer than pound cake, and chilling makes it much easier to cut into clean cubes without all the crumbling. That way, your kabobs look neat and hold together beautifully.
- Next, let’s talk blueberries. If yours are smaller, don’t hesitate to thread a few extra on each skewer. Not only does this add more flavor, but it also gives your kabobs that bold pop of blue that really stands out in the red-white-blue theme.
- Finally, if you want to make these kabobs look as festive as they taste, add a sweet little flourish before serving. Lightly dusting powdered sugar or a drizzle of melted white chocolate over the entire platter adds an elegant, dessert-table-worthy touch. It’s a simple upgrade that makes a big visual (and tasty!) impact.
Storage tips for leftovers
These are best served fresh, but if you need to make them ahead of time, just wrap them in plastic wrap and pop them in the fridge. They’ll stay good for up to 6 hours. Just remember that the cake might start to soak up some juice from the strawberries the longer they sit.
If you end up with leftovers (though it’s unlikely!!), you can keep these fruit kabobs in an airtight container in the fridge. They’ll stay fresh for about a day. Just remember, the cake might get a little soft from the fruit, so they’re best eaten the same day you make them.
Do you need to firm up the cake a bit? Try popping the kabobs in the air fryer for a minute or two—it actually helps!
Skip the freezer, though. Strawberries and blueberries don’t freeze well for this kind of dessert; they’ll get mushy when thawed.
Easy variations you’ll love
Want to change things up a bit? Try using angel food cake instead of pound cake for a lighter option—it’s soft, airy, and perfect for summer. For a gluten free alternative, use store-bought gluten-free pound cake or make your own using a gluten-free flour blend. You can also swap in other fruits, like blackberries for a different blue, or use red grapes or raspberries if you're out of strawberries or just want a new look.
Feeling a little fancy? Roll the cake cubes in melted chocolate before putting them on the skewers. Or serve the kabobs with something fun on the side, like sweetened yogurt, whipped cream, or a little chocolate ganache for dipping.
You can also play around with how you serve them. Try putting each skewer in a small mason jar for easy grab-and-go treats, or lay them out on a big platter in the shape of a flag for a festive July party centerpiece.
What to serve with red, white, and blue kabobs
These dessert kabobs go well with all your favorite summer foods. Think grilled corn, fresh lemonade, or even some juicy sliders. They also pair nicely with lighter main dishes like grilled chicken or veggie skewers. Add a bowl of chips and salsa, and you've got an easy, crowd-pleasing spread for any backyard party or picnic.
For holidays like Memorial Day or the 4th of July, these red, white, and blue fruit kabobs fit right in with all the festive decorations and good vibes. And if you're planning a menu for Thanksgiving or Valentine's Day, they make a nice, lighter dessert to balance out all the rich treats on the table.
Final thoughts: a simple, sweet treat with a big impact
These red, white, and blue kabobs are the kind of treat that’s just plain fun to make and even more fun to eat. They’re easy, colorful, and perfect for any summer get-together or just a random weekday treat. So grab your fruit and skewers and get ready to make something sweet and simple that everyone will love. Don’t be surprised if they disappear fast—maybe go ahead and make a few extras!
Easy Red White and Blue Kabobs for July 4th Fun
Equipment
Ingredients
- 12 ounce pound cake cut into 1-inch cubes or larger
- 36 fresh strawberries tops removed
- 1 cup fresh blueberries
Instructions
- Start by prepping all your ingredients. Rinse the strawberries and blueberries, then gently pat them dry. Remove the tops from the strawberries, keeping them whole. Slice your pound cake or angel food cake into 1-inch cubes. You want each cube large enough to hold its shape on a skewer but still bite-sized. You can even go bigger if you prefer, since the softness of the pound cake makes it easy to eat no matter the size.
- Take a bamboo skewer and begin by sliding on a few blueberries, followed by a whole strawberry. Add two cake cubes, another strawberry, and two more cake cubes. Repeat this pattern as needed. Finish the skewer with a few blueberries at the bottom.
- This should yield about 12-15 skewers, depending on how generous you are with the fruit and cake on each one. Once assembled, arrange them on a platter and serve them as is, or go the extra mile and top them with a dollop of whipped cream or a drizzle of melted chocolate.
- Serve and enjoy!
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