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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 Pound Cake Berry Shortcake

Transform store-bought pound cake into a festive Fourth of July dessert with fresh berries and whipped cream.
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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 pound cake store-bought or homemade, chilled
For the Berries
  • 2 cups strawberries hulled and sliced
  • 1 cup blueberries rinsed
  • 1/4 cup granulated sugar or to taste
For the Whipped Cream
  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar or to taste
  • 1/2 teaspoon vanilla extract

Equipment

  • Knife
  • Cutting board
  • Mixing Bowl
  • Electric mixer

Method
 

  1. In a medium bowl, combine the sliced strawberries, blueberries, and granulated sugar. Stir gently to combine. Let the berries sit for about 15-30 minutes at room temperature, stirring occasionally, to allow the juices to release.
  2. While the berries are macerating, prepare the whipped cream. In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
  3. Slice the pound cake into 1-inch thick slices. You can serve the slices whole or cut them into cubes.
  4. To assemble, place a slice or cubes of pound cake on each serving plate. Spoon a generous amount of the macerated berries over the pound cake. Top with a dollop of whipped cream.
  5. Serve immediately. For best results, chill the assembled shortcakes for about 30 minutes before serving.

Notes

You can add a sprig of mint for garnish. Feel free to use other berries like raspberries or blackberries.

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