Ingredients
Equipment
Method
- In a mixing bowl, combine the sliced strawberries, blueberries, and granulated sugar. Stir gently and let sit for about 10 minutes to allow the berries to release their juices.
- While the berries macerate, prepare the whipped cream. In a separate chilled bowl, whip the cold heavy cream with an electric mixer or whisk until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Be careful not to over-whip.
- Slice the chilled pound cake into 1-inch thick slices. You can serve the slices whole or cut them into cubes, depending on your preference.
- To assemble, place a slice or cubes of pound cake on individual serving plates or in a large serving dish. Spoon the macerated berries and their juices over the pound cake.
- Top generously with the freshly whipped cream. You can pipe it on for a fancier presentation or simply spoon it over.
- Chill the assembled shortcakes in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For an extra festive touch, you can garnish with a few fresh mint leaves or a sprinkle of red and blue edible glitter. If you don't have fresh berries, thawed frozen berries can also be used, though you may need to adjust the sugar slightly.