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–+ servings
A slice of pound cake berry shortcake 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, sliced
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 whipping cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Equipment

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

Method
 

  1. In a mixing bowl, combine the sliced strawberries, blueberries, and granulated sugar. Gently toss to coat the berries. Let sit for about 15-30 minutes to allow the juices to release.
  2. While the berries are macerating, prepare the whipped cream. In a separate chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
  3. To assemble, arrange slices of pound cake on individual serving plates or in a large serving dish.
  4. Spoon the macerated berry mixture over the pound cake slices, including the juices.
  5. Top generously with the prepared whipped cream.
  6. Serve immediately and enjoy your festive berry shortcake.

Notes

For an extra festive touch, you can garnish with a sprig of mint or a few extra whole berries. Ensure your cream and bowl are cold for the best whipped cream results.

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