What's a summer BBQ without strawberry shortcake? This recipe tops it all off with a homemade Blueberry Whipped Cream.
Happy 4th of July! I hope you’re enjoying a safe and relaxing midweek celebration. Strawberry shortcake is a must-have dessert for me on the 4th of July. My grandmother always served them as 4th of July desserts after a filling meal of saucy barbecue and side dishes. The shortcakes were store-bought, sold in a package of four. The small, round, spongy yellow cakes were topped with a syrupy strawberry mixture my grandmother whipped together. The finishing touch was canned whipped cream that hissed at you as it swirled around the over-sweet berries. I would gobble it up and run wild in the backyard afterward from my sugar high. Good times.
I’ve continued my version of the shortcake tradition over the years. Since I cook so much food on the 4th, I copy one of the shortcuts my grandmother used. I purchase my pound cake. I don’t buy the four shortcakes in a plastic package, but a plain pound cake from my favorite bakery. My strawberry mixture uses far less sugar. I have no desire to run around in my backyard on a sugar high at this age. I also throw in fresh blueberries. The whipped cream is homemade but elevated with the addition of homemade blueberry syrup. Any syrup you have left over can be used on pancakes, ice cream or in a cocktail.
Strawberry Shortcake with Blueberry Whipped Cream
- 1 cups heavy cream
- 1 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 3/4 cup water
- 1 1/2 pounds of fresh strawberries stemmed and quartered
- 1/4 cup white sugar
- 1 cup blueberries optional and will be added in before assembling shortcake
- 1 store-bought plain pound cake
- In a medium bowl, add cream, sugar and vanilla. You can use an electric stand mixer or a handheld electric mixer set at medium speed to mix the cream.
- Continue to beat until stiff peaks form. Do not overbeat. Cover and refrigerate.
- Whipped cream can be made 1 day before use.
In a small saucepan combine blueberries, sugar, lemon juice and water. Stir well and bring to a boil.
- Reduce heat to a simmer and cook for 5 minutes. Remove from heat and let cool.
- Using a fine mesh strainer over a bowl, pour the blueberry mixture into the strainer. Gently press the berries with a large spoon to release the berry juices.
- Pour into a contain and refrigerate.
- In a large bowl, combine the strawberries and sugar. Stir well until sugar is fully dissolved. Set aside.
- Slice pound cake into 1” slices. Set aside.
To Assemble Strawberry Shortcake
- Remove strawberry mixture from refrigerator and spoon out 1/4 cup of the mixture and place into a small bowl.
- Mash the berry mixture with a fork. Add the mashed berries back into the original bowl. If using blueberries, add into the mixture and gently mix well.
- On a small plate, place one slice of pound cake. Top with the desired amount of berry mixture and whipped cream. Serve immediately.