Firecracker strawberry pops are a festive, easy-to-make red, white, and blue treat: fresh strawberries are coated in candy melts and finished with blue sanding sugar for a fun 4th of July dessert.
This patriotic no-bake dessert is perfect for Independence Day and also works well for Memorial Day, Flag Day, or any celebration that calls for red, white, and blue treats.
As summer approaches, these strawberry pops join a lineup of simple warm-weather recipes — from homemade popsicles and pasta salads to other patriotic desserts — that are easy to prepare and perfect for backyard gatherings.
Ingredients and Supplies
Notes and substitutions: for exact measurements and the printable recipe card, see the recipe section below.
Strawberries: Choose fresh, firm strawberries. Wash them and dry thoroughly — slightly under-ripe is better than overly soft. Do not use frozen berries.
Candy Melts: You’ll need red and white candy melts (or white melting wafers). If using almond bark or white chocolate, tint part of it with red gel food coloring for the red coating.
Blue Sugar: Blue sanding sugar or sugar sparkles. A lighter sky blue was used here, but a darker blue works just as well.
Sticks: Six-inch lollipop or cake pop sticks fit strawberries well and make serving easy.
Step by Step Instructions
Simple steps to create the pops. For the full printable recipe card, see the recipe area below.
- Insert sticks: Gently press a stick into the end of each strawberry, pushing far enough to secure the berry without splitting it.
- Red coating: Melt the red candy melts according to package directions and dip each strawberry so it’s fully covered down to the stick. Let the red coating set.
- White coating: Melt the white candy melts and dip each strawberry so the white covers about two-thirds of the berry, overlapping the red slightly.
- Blue finish: While the white coating is still slightly tacky, dip the tip of each strawberry into blue sanding sugar to create the blue sparkle.
Allow the pops to fully set before serving so the coatings harden and the decorations stay in place.
Storage
Store finished strawberry pops in the refrigerator for up to two days. For best texture, keep them on a tray in a single layer so the coatings don’t stick together.
Recipe Tips
To keep the pops upright while the coatings set, use a block of styrofoam, a cake pop stand, or a piece of cardboard with holes. Laying them flat on parchment makes one side flatter, so stands are preferred.
For a fun twist, swap the blue sanding sugar for blue Pop Rocks for a popping, fizzy sensation — a playful surprise for kids and adults alike.
Strawberry Pop FAQ
Very soft or overripe strawberries can slip off. Use the freshest, firmest berries available. Pushing the stick slightly into the berry before dipping and covering a bit of the stick with melted candy helps secure it.
Moisture prevents candy melts from adhering. Make sure strawberries are completely dry before dipping. Pat them dry and allow any residual surface moisture to evaporate before coating.
More Red, White & Blue Treats
- Firecracker Cupcakes
- 4th of July Ice Cream Cone Cupcakes
- 4th of July Jello Shots
- Red, White, and Blue Fudge
Firecracker Strawberry Pops
Author: Jaclyn
Ingredients
- 12 fresh strawberries, stem and leaves removed
- 1 bag red candy melts
- 1 bag white candy melts
- blue sanding sugar
- cake pop sticks
Instructions
- Press a stick through the end of each strawberry.
- Melt red candy melts in a microwave-safe dish, stirring in 30-second intervals until smooth. Dip each strawberry, covering down to the stick.
- Let the red coating set. Then melt the white candy melts and dip each strawberry so the white covers about half to two-thirds of the berry.
- While the white coating is still slightly tacky, dip the tip of each strawberry in blue sanding sugar.
- Allow the strawberry pops to set completely before serving.
Nutrition
Did You Make This Recipe?
Share your creation on Instagram and tag the author to show how your firecracker strawberry pops turned out.
