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red, white, and blue fruit salad with angel food cake and a dollop of whipped topping. An American flag in the background

Patriotic Fruit Salad Recipe

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Ingredients Method

Ingredients
  

  • 2 Pounds Strawberries
  • 2 Pints Blueberries
  • 3/4 Cup Water
  • 1-2 Tbsp. Sugar to your taste
Whipped Cream
  • 1 Pint Heavy cream
  • 2-4 TBS. Powder sugar to taste
  • 1 tsp Vanilla extract

Method
 

  1. First, wash the strawberries. Start by cutting the strawberry tops off. I like to cut a cone shape out of the top leaving only the sweet strawberry, not the white or green portion. After cutting this top off, cut them in into quarters depending on their size. Then add them to a large glass bowl.
  2. Wash the blueberries and check them for stems or leaves before adding them to your bowl. You can either cut them in half or put them in as is.
  3. Next, in a small dish add your water and sugar and stir until it has dissolved.
  4. Pour this over your strawberries and blueberries, giving it another stir to coat your fruit.
  5. Cover the fruit salad with plastic wrap and store it in the fridge for 2 hours. If you are short on time, you can mash up a few of the strawberries and blueberries releasing the flavor faster and cut your time down.
Whipped Cream Recipe
  1. Before you start your fruit salad place your bowl and beaters into the freezer. Do this for about 15 minutes.
  2. Add all of the ingredients to your cold bowl and whip on high speed until stiff peaks form.
    Note: Don't over whip this will quickly start to turn into butter.
    To store: Cover the whipped cream with plastic wrap and place it in the fridge until you are ready to use it. You can give it a fast mix again before use, or a gentle mix with a silicone baking spatula.