Red, White And Blueberry Shortcake
A vibrant, patriotic dessert featuring layers of pound cake with blueberry and strawberry fillings, topped with whipped cream. Perfect for summer gatherings and celebrations.
Ingredients
Instructions
- Split the pound cake into 3 layers.
- Place the bottom layer on a serving plate and spread with 1 cup of blueberry filling.
- Add the second layer of cake and spread with 1 cup of strawberry or cherry filling.
- Top with the third layer of cake.
- Frost the top and sides of the cake with whipped topping.
- Chill the cake before serving.
- Slice and serve with the remaining pie filling.
Tips & Substitutions
For a lighter version, consider using a low-fat pound cake and sugar-free pie fillings. You can also substitute the whipped topping with homemade whipped cream for a fresher taste. To enhance the cake's flavor, add a sprinkle of lemon zest to the blueberry filling. Make sure to use a serrated knife to split the pound cake evenly for better layering.
Serving Suggestions
Slice the cake into generous pieces and serve it with a dollop of the remaining pie filling on top for an extra burst of flavor. This shortcake pairs beautifully with Liz'S Chill-Out Salad for a refreshing contrast. Consider serving it alongside a scoop of vanilla ice cream for a delightful dessert experience.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To maintain its texture, avoid freezing the cake as the whipped topping may separate upon thawing. If you need to reheat any slices, do so in the microwave for a few seconds to enjoy it slightly warm with the pie filling.
Nutrition & Diet Analysis (per serving)
Each serving of Red, White And Blueberry Shortcake contains roughly 140 calories, with 2g protein, 32g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh berries instead of pie filling?
Yes, you can substitute the pie filling with fresh blueberries and strawberries. Toss the berries with a little sugar to enhance their sweetness and let them sit for about 15 minutes before spreading them on the layers. This will give a fresh and fruity flavor to the cake.
How can I make this recipe gluten-free?
To make this shortcake gluten-free, use a gluten-free pound cake mix or recipe. Ensure that all pie fillings are certified gluten-free. Additionally, check the whipped topping for gluten-free ingredients, or consider making your own whipped cream as a safe alternative.
What can I do if I don't have whipped topping?
If you don’t have whipped topping, you can easily make your own by whipping heavy cream with a bit of sugar and vanilla extract until soft peaks form. This homemade whipped cream will add a rich flavor and complement the cake beautifully, making it a great substitute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).