Dash of Grace: Chocolate-dipped strawberries

So the strawberries are ripe and July Fourth is upon us at the same time – what fun!

Chocolate-dipped strawberries

2 pints fresh strawberries

1 small package (1 cup) chocolate chips

1 tablespoon shortening

Wash strawberries, leaving leaves and stems attached. Pat excess water off with a paper towel and allow to dry thoroughly. Cover a large baking sheet with waxed paper. Melt chocolate chips and shortening together in microwave. Let cool until you can touch it comfortably. It does not need to be hot. In fact, it will stay on the berries better if it is just a little warmer than lukewarm – still thin enough to dip. Stir well. Holding top of berry in your hand, dip and turn until covered about 3/4 of the way up. Let excess drop off, then place on the baking sheet on the waxed paper. Refrigerate for at least an hour before handling.

That’s it! Wow your guests! Attach the chocolate-dipped strawberries with toothpicks to a large inverted Styrofoam cone. It looks like a luscious “strawberry tree.” Or make the long-stemmed strawberry roses above.

You have your table centerpiece for your July Fourth cookout. Yes, it is a contrast to the burgers and hot dogs – But what could be more American?

Just add the flag cake that I make every year. A Fourth of July at my house without the flag cake would be like Easter without the bunny cake.