Go Back
–+ 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 with Pound Cake

Transform store-bought pound cake into a festive berry shortcake perfect for your Fourth of July celebration.
Print Recipe Pin Recipe
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 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 cream Cold
  • 2 tablespoons Powdered sugar
  • 1/2 teaspoon Vanilla extract

Equipment

  • Knife
  • Cutting board
  • Bowl
  • Whisk
  • Serving dish

Method
 

  1. In a bowl, combine the sliced strawberries, blueberries, and granulated sugar. Gently stir to coat the berries. Let sit for at least 15 minutes to allow the juices to release.
  2. While the berries are macerating, prepare the whipped cream. In a separate chilled bowl, whip the cold heavy cream with an electric mixer or whisk 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 plates or in a serving dish. Spoon the macerated berries and their juices over the pound cake.
  4. Top generously with the freshly whipped cream. Serve immediately.

Notes

For an extra festive touch, you can garnish with a few fresh mint leaves or a sprinkle of edible glitter.

Tried this recipe?

Let us know how it was!