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

Berry Shortcake Pound Cake

Transform store-bought pound cake into a festive berry shortcake perfect for the Fourth of July.
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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 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
  • Bowl
  • Whisk
  • Serving platter

Method
 

  1. Prepare the berries: In a bowl, combine the sliced strawberries, blueberries, and granulated sugar. Gently toss to coat. Let sit for at least 15 minutes to allow the juices to release.
  2. Prepare the whipped cream: In a separate chilled bowl, whip the cold heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
  3. Assemble the shortcake: Slice the chilled pound cake into 8 equal slices. Place one slice of pound cake on each serving plate.
  4. Top each pound cake slice generously with the macerated berry mixture.
  5. Add a dollop of whipped cream on top of the berries.
  6. Serve immediately.

Notes

For an extra festive touch, you can add a few fresh mint leaves or a sprinkle of red and blue sprinkles on top.

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