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–+ servings
A slice of pound cake topped with whipped cream, strawberries, and blueberries, perfect for Fourth of July desserts.

Fourth of July Berry Shortcake

Transform pound cake into a festive berry shortcake perfect for your Fourth of July celebration.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Shortcake
  • 1 loaf Pound Cake store-bought or homemade, chilled
For the Berries
  • 2 cups Fresh Strawberries hulled and sliced
  • 1 cup Fresh Blueberries
  • 1/4 cup Granulated Sugar or to taste
For the Whipped Cream
  • 1 cup Heavy Cream cold
  • 2 tablespoons Powdered Sugar
  • 1/2 teaspoon Vanilla Extract

Equipment

  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Serving dish

Method
 

  1. Prepare the berries: In a mixing bowl, combine the sliced strawberries and blueberries. Sprinkle with granulated sugar and gently toss. Let sit for at least 15 minutes to allow the juices to release.
  2. Prepare the whipped cream: In a separate chilled mixing bowl, whip the cold heavy cream with a whisk or electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
  3. Assemble the shortcakes: Slice the chilled pound cake into 1-inch thick slices. You can cut each slice in half horizontally if you prefer a layered effect.
  4. Layer the shortcakes: Place a slice of pound cake on each serving plate. Spoon a generous amount of the sugared berry mixture over the pound cake. Top with a dollop of whipped cream.
  5. Serve immediately and enjoy your festive berry shortcake.

Notes

For an extra festive touch, you can garnish with a few fresh mint leaves or a sprinkle of edible glitter. If you don't have pound cake, angel food cake or sponge cake also work well.

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