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

Fourth of July Pound Cake Berry Shortcake

Transform store-bought or homemade pound cake into a festive Fourth of July berry shortcake. This easy dessert features layers of cake, whipped cream, and fresh berries.
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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 loaf pound cake store-bought or homemade, chilled
  • 2 cups heavy cream cold
  • 1/4 cup powdered sugar or to taste
  • 1 tsp vanilla extract
  • 3 cups mixed berries such as strawberries, blueberries, raspberries, hulled and sliced if large
  • 2 tbsp granulated sugar for berries

Equipment

  • Knife
  • Cutting board
  • Mixing bowl
  • Electric mixer

Method
 

  1. Prepare the whipped cream: In a chilled mixing bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Refrigerate until ready to assemble.
  2. Prepare the berries: In a separate bowl, gently toss the mixed berries with the granulated sugar. Let them sit for about 10 minutes to macerate slightly.
  3. Slice the pound cake: Using a serrated knife, cut the pound cake into 1-inch thick slices.
  4. Assemble the shortcakes: Place a slice of pound cake on each serving plate. Top generously with the prepared whipped cream. Spoon the macerated berries over the whipped cream. Add another slice of pound cake on top, if desired, or serve as an open-faced shortcake.
  5. Chill before serving: For best results, chill the assembled shortcakes for at least 30 minutes before serving.

Notes

You can add a drizzle of berry juice over the top before serving for extra flavor. For a patriotic touch, arrange the berries in stripes of red and blue.

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