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–+ servings
A slice of pound cake topped with fresh strawberries, blueberries, and whipped cream, 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 delightful 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 the Topping
  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Equipment

  • Knife
  • Cutting board
  • Serving platter

Method
 

  1. Prepare the berries: In a medium bowl, combine the sliced strawberries, blueberries, and granulated sugar. Gently stir to coat the berries. Let them sit for about 10-15 minutes to macerate and release their juices.
  2. Prepare the whipped cream: In a separate chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
  3. Assemble the shortcakes: Arrange slices of pound cake on a serving platter. Spoon the macerated berries and their juices over the pound cake slices.
  4. Top each shortcake with a generous dollop of whipped cream. Serve immediately.

Notes

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

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