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Chef Ryan Scott, bestselling cookbook author and two-time Emmy winner, loves to serve "fun" food when he entertains. For the 4th of July this year, the theme is food on a stick. "Everyone loves it!" he says, and since most of the work is done in advance, the cook can relax at the party. Bonus: Once you assemble the skewers, cleanup is a breeze! He starts the meal with his Thai-Inspired BLT Skewers and serves these white and blue cake pop and berry skewers for dessert. Kids and adults alike will be fighting over them! 

Pro Tips from Ryan: Try not to make these too far ahead; the crispy caramelized sugar bits inside of the cake pops soften over time. For the 4th of July, I like to use red and blue berries, but otherwise I use what's best and in season. For example, these would be great with star fruit, dragon fruit, raspberries and peaches. 

For more recipes from our 4th of July episode, check out Rach’s Spicy Chorizo Sloppy Joes and a fun Sugar Cookie Cheesecake Flag Cake


  • 4 tablespoons (½ stick) butter
  • 2 tablespoons sugar
  • Half of a 1-pound store-bought frozen pound cake, defrosted and cut into ¼-inch slices
  • ¼ cup sweetened condensed milk
  • ½ teaspoon grated ginger
  • ½ teaspoon lemon zest
  • Pinch of kosher salt
  • 1 cup powdered sugar
  • 12 to 14 large strawberries, stemmed
  • 1 cup large blueberries
For the Yogurt Dip:
  • 1 cup vanilla Greek or Icelandic yogurt
  • 1 teaspoon lemon juice
  • ½ teaspoon grated ginger
  • ½ teaspoon lemon zest
  • 1 to 4 tablespoons honey


Serves: Makes 6 or 7 skewers, serving 2 or 3


Line a plate or small sheet pan with parchment paper and set aside. 

In a large skillet, melt the butter over medium-high heat. Reduce the heat to medium and cook while swirling the pan until the butter turns golden brown. Sprinkle the sugar over the browned butter and add the slices of pound cake in a single layer. 

Gently press the cake slices into the brown butter and sugar and cook until golden brown, about 3 minutes. Gently flip the slices and remove the pan from the heat. Let the slices cook for 2 to 3 minutes more off the heat. Transfer them (and all the caramelized butter and sugar bits) to a mixing bowl and, using a fork, break up the slices into small pieces. 

Add the sweetened condensed milk, ginger, lemon zest and salt and stir until the mixture forms a dough that holds together when pressed into a ball. There should still be little bits of cake and caramel throughout the mixture; you don't want to overmix it until it is completely homogenous.   

Using a round tablespoon measure or a truffle-size scoop, portion the mixture into 12 to 14 balls. Round them gently with your hands to make them smooth, place them on the prepared plate and freeze while you make the yogurt dip. 

For the dip, in a small bowl, combine the yogurt, lemon juice, ginger and lemon zest. Add the honey one tablespoon at a time, tasting after each addition and stopping when the dip is sweetened to your taste. (Remember, the dip is going with the cake pops, which are on the sweet side, so err on the side of tangy.) 

Take the cake pop balls from the freezer and roll them in powdered sugar to coat. (Coat them generously, as the sugar might start to dissolve and soak into the cake if you do too thin of a layer.) Skewer two cake pop balls per stick, alternating with the strawberries and blueberries to make a red-white-and-blue pattern. Serve with the yogurt dip on the side.