How to Make 4th of July Strawberries
4th of July strawberries are a sweet and colorful way to celebrate Independence Day. To make these treats, you'll need to melt some white chocolate chips in the microwave for 30 seconds, then for 10 second intervals until they're completely smooth. Dip clean, fresh strawberries in the melted white chocolate so that they're covered halfway, and then dip the tips in blue sprinkles. Spread some parchment or wax paper on a baking sheet and put your red, white, and blue strawberries on the paper. Chill them in the fridge for 30 minutes so the chocolate can harden.
Select 24 large and ripe strawberries. Go for the largest and reddest berries you can find so that you'll have plenty of space to work with. Try to avoid using strawberries that have a lot of purple or green color in them, since you're aiming for a specific red, white, and blue color scheme. Leave the strawberries whole, including their green tops, so that you have something to hold onto when you're dipping and eating them. Rinse the strawberries under cool water to remove dirt and debris. Put the berries in a colander or hold them in your hands. Then, run them under the tap to remove any dirt or debris from the surface. Move them around a bit to ensure all sides of the berries are rinsed off. If your strawberries are really dirty, fill a bowl with cool water, submerge them, and swish them back and forth. Then, rinse each one under the tap. Lay the cleaned berries on paper towels to air-dry them. Let the berries dry completely. If you don't want to wait for them to air-dry, you can gently pat them dry with more paper towels. Avoid rubbing or applying pressure as you dry them off, since they can be easily damaged. It's important to make sure the strawberries are totally dry before proceeding! If the berries are still damp, the chocolate and sprinkles won't stick. Put 12 oz (340 g) of white chocolate chips in a microwave-safe bowl. Look for white chocolate chips that are meant for baking, which you can easily find at any grocery store on the baking aisle. You can also try using a white chocolate candy bar--just be sure to break it up into small pieces so that it melts quickly without burning. If you don't want to use your microwave, you can melt the chocolate in a double boiler. Microwave the chips on HIGH for 30 seconds and stir thoroughly. Place the bowl of white chocolate chips in your microwave. After heating the chocolate for 30 seconds on HIGH, remove the dish and stir the chocolate well. At this point, the chocolate will be partially melted, but still lumpy. Heat the chocolate in 10-second increments until it's fully melted. Repeat this process until the chocolate is smooth and lump-free. Be sure to stir the chocolate well in between each 10-second increment! White chocolate burns quickly and everyone's microwaves are different; don't try to rush the process by microwaving for longer intervals. Put 2 tablespoons (28 grams) of blue sugar or sprinkles in a bowl. Measure out the sugar or sprinkles and place them in a medium-sized bowl. You can also use blue-colored sugar crystals or any other type of blue sprinkles that you find in your grocery store's baking aisle. Line a cookie sheet with wax paper. You'll need to transfer the berries to the wax paper immediately after dipping them, so go ahead and get it set up. Make sure there's enough room for all of the strawberries to fit on the wax paper without touching. Dunk the berries halfway into the melted white chocolate, one at a time. Holding the strawberries by their green leafy stems, dip them one at a time into the melted white chocolate, leaving about half of the strawberry exposed. As you lift each berry out of the melted chocolate, twist your wrist to twirl the strawberry so that the excess chocolate can drip off. If the chocolate gets hard or doesn't stick well to the strawberries, microwave it again for 10-15 seconds. Dip the bottom third of the berries into the blue sprinkles. Still working one at a time, dip the tips of the chocolate-covered berries into the blue sprinkles and place them on wax paper to cool and harden. Only dip them about a third of the way, so that the tips are blue and the white chocolate is visible in the middle. Refrigerate the berries for 30 minutes to set the chocolate. Place the entire tray of berries in the refrigerator for at least half an hour so that the chocolate can harden. Serve the berries within 1-2 hours. Don't refrigerate them for longer than an hour to prevent condensation from forming. They'll hold up at room temperature for about 2 hours. Be sure to serve the berries on the same day that you made them. They will taste best when they are fresh and crisp. 
Select 24 large and ripe strawberries. Rinse the strawberries under cool water to remove dirt and debris. Lay the cleaned berries on paper towels to air-dry them. Put 12 oz (340 g) of white chocolate chips in a microwave-safe bowl. Microwave the chips on HIGH for 30 seconds and stir thoroughly. Heat the chocolate in 10-second increments until it's fully melted. Put 2 tablespoons (28 grams) of blue sugar or sprinkles in a bowl. Line a cookie sheet with wax paper. Dunk the berries halfway into the melted white chocolate, one at a time. Dip the bottom third of the berries into the blue sprinkles. Refrigerate the berries for 30 minutes to set the chocolate. 