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

Fourth of July Pound Cake Berry Shortcake

Transform store-bought pound cake into a festive Fourth of July berry shortcake.
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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 pound cake store-bought pound cake pound cake
  • 1 quart strawberries hulled and sliced
  • 1 pint blueberries rinsed
  • 1/4 cup granulated sugar for macerating berries
For the Whipped Cream
  • 2 cups heavy whipping cream cold
  • 1/4 cup powdered sugar or to taste
  • 1 teaspoon vanilla extract

Equipment

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

Method
 

  1. In a bowl, combine the sliced strawberries, blueberries, and 1/4 cup granulated sugar. Gently stir to coat the berries. Let them sit for about 30 minutes at room temperature to macerate, allowing the juices to release.
  2. While the berries are macerating, prepare the whipped cream. In a separate chilled mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.
  3. Using a whisk or an electric mixer, whip the cream until stiff peaks form. Be careful not to over-whip.
  4. Slice the pound cake into 1-inch thick slices.
  5. To assemble, place a slice of pound cake on each serving plate. Spoon a generous amount of the macerated berries and their juices over the pound cake.
  6. Top with a dollop of whipped cream.
  7. Serve immediately.

Notes

For an extra festive touch, you can add a few raspberries or a sprinkle of red and blue edible glitter.

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