4th of July Fruit Kabobs

These 4th of July Fruit Kabobs are the kind of colorful treat that looks festive but comes together with barely any effort. You’re layering sweet strawberries, juicy blueberries, and soft pound cake on skewers, then giving everything a quick drizzle of melted white chocolate. There’s no baking, no complicated prep—just a few fresh ingredients and a few minutes of your time.

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These fruit kabobs are not only for the 4th of July—trust me, they’re also great even for a laid-back summer gathering or just a backyard cookout. I usually assemble them a few hours ahead and keep them chilled, then just drizzle on the white chocolate right before serving. You can also keep leftovers fresh in the fridge for a few days. No oven, no stress—just one of those simple ideas that always works, no matter who’s around or what else is on the table.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make fourth of July Fruit Kabobs with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find these fruit kabobs super simple to pull together if you follow my clear, step-by-step instructions below.

Prep the Ingredients

Cut the pound cake into small, even cubes so they’ll stay balanced on the skewers. Rinse the blueberries and strawberries, then slice the strawberries in half.

Assemble the Kabobs

Grab your wooden skewers (make sure they’re clean) and start threading on the ingredients. As you pierce them, try not to squeeze or hold them tight, especially the strawberries, so their juices won’t ooze out.

You’ll want them to maintain their shape so your fruit kabobs can be as presentable as they can be.

Alternate between cake, strawberry halves, and blueberries, repeating the pattern until the skewer is filled. You don’t need a perfect pattern—just aim for a nice mix of colors.

Melt the White Chocolate

Place the white chocolate melting wafers in a microwave-safe bowl and heat in 30-second intervals. Stir after each round until the chocolate is completely melted and silky smooth.

White chocolate burns very quickly and can become grainy, lumpy, and have a burnt flavor, so be careful with this step.

Add the Drizzle

Use a spoon or fork to drizzle the melted white chocolate over the assembled kabobs. Lay them flat on a parchment-lined tray so the chocolate sets evenly and doesn’t run off the skewers.

Let the Chocolate Set

Let the kabobs sit at room temperature for about 10 minutes, or until the white chocolate has firmed up. If you’re short on time or it’s warm out, you can pop them in the fridge for a few minutes to speed things up.

Serve and Enjoy

Once the chocolate is set, transfer the kabobs to a serving platter and they’re ready to go, and you’ll see how fast they go – kids and adults alike love them. Enjoy!

Recipe Notes and Expert Tips

I’ve made these kabobs plenty of times, and here are a few simple tips to make them turn out just right every time:

• Even Cuts Help: Try to cut the pound cake into uniform cubes so the kabobs sit evenly and don’t wobble when served.
• Choose Fresh Berries: Stick with ripe but firm fruit—overripe berries tend to slide off the skewer or get mushy.
• Leave Room at the Ends: Don’t overcrowd the skewer. A little space at each end makes them easier to pick up and eat.
• Go Light with the Drizzle: A little white chocolate goes a long way—too much can make the kabobs sticky and messy.
• Let the Chocolate Set Before Serving: It only takes about 10 minutes, but this small step makes them easier to stack or transport.
• Chill If Needed: On hot days, refrigerating the kabobs briefly keeps the chocolate firm and the fruit extra refreshing.
• Swap in What You Have: No pound cake? Angel food cake or sponge cake works just as well and holds up beautifully. If you want to go healthier, then a banana works well, too.

How to Store Leftovers

These kabobs are best enjoyed the day you make them, but if you have leftovers, just pop them in an airtight container and store them in the fridge. That way, they’ll stay fresh for up to 2 days; just note that the cake may soften a bit as it absorbs moisture from the fruit, but it’ll still be tasty.

I don’t recommend freezing these kabobs—the texture of the fruit and cake won’t hold up well after thawing.

What to Serve With Fruit Kebobs

These fruit kabobs pair well with just about anything you can find at a summer cookout or picnic. Serve them alongside veggie burgers or hot dogs, pasta salads, or a refreshing pitcher of lemonade or iced tea.

You can also set them out with a platter of cheese and crackers, watermelon slices, or grilled corn for a mix of sweet and savory that works for everyone.

More Easy Recipes for You to Try at Home

I’ve got plenty more no-fuss, crowd-pleasing ideas that use simple ingredients and come together in no time.

• Grilled Veggie Kabobs
• Caprese Skewers
• Veggie Sliders
• Mini Goat Cheese Balls
• Brussels Sprouts Sliders