Sunday, June 6, 2010

Red White and Blue Shortcake

This quick and easy recipe is perfect for 4th of July cookouts. Plus, the extra Cool Whip makes for a tasty snack!


Red, White, & Blue Shortcake

1 pint blue berries
1 1/2 quarts strawberries
1/3 cup sugar
1 - 2 tubs whipped topping, thawed
12 oz pound cake

Rinse strawberries and blueberries. Chop strawberries into slices. Toss strawberries in a bowl with sugar. Let it sit for 15 minutes. Meanwhile, cut the pound cake into enough slices to cover the bottom of your serving dish. Cut the remainding pound cake into 1 inch cubes. Spoon about 1/2 cup of the whipped topping over the pound cake slices. Then, evenly spread 1/4 cup chopped strawberries and 1/4 cup blueberries on top. Add pound cake cubes and then repeat layers. Serve chilled.

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