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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 Berry Shortcake

A simple and festive dessert perfect for your Fourth of July celebration. This recipe transforms store-bought pound cake into a delicious berry shortcake.
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Prep Time 15 minutes
Total Time 15 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 Topping
  • 1 cup whipped cream sweetened

Equipment

  • Knife
  • Cutting board
  • Serving platter

Method
 

  1. In a medium bowl, combine the sliced strawberries and blueberries. Sprinkle with granulated sugar and gently toss to coat. Let the berries sit for about 10 minutes to macerate and release their juices.
  2. Arrange the pound cake slices on a serving platter.
  3. Spoon the macerated berry mixture over the pound cake slices.
  4. Top each serving with a dollop of whipped cream.
  5. Serve immediately.

Notes

For an extra festive touch, you can add a few raspberries to the berry mixture. You can also toast the pound cake slices lightly before assembling for a different texture.

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