This shortcake recipe is quick, easy, and delicious! The perfect dessert to celebrate the 4th of July.
With the 4th of July quickly approaching, I always try to share something on the blog that you could make at home for your gatherings, parties, cookouts… Whatever it may be! Last year I shared this festive fruit pizza, and there was even this cobbler way back in the day.
- Box of yellow cake
- 1 (8 ounce) package cream cheese, cold
- 1 cup granulated white sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream or heavy cream
- ½ packet of vanilla instant pudding
- Start by preparing the cake as stated on the box
- For the icing, in a large bowl, whip cream with a mixer until it forms stiff peaks.
- In another bowl, use a hand mixer to soften the cream cheese, about 30 seconds.
- Add sugar, salt, instant pudding and vanilla to the cream cheese and whip until fully combined and creamy. Check a small bit between your fingers to insure sugar crystals have "melted" into the mixture so there is no grittiness.
- Fold whipped cream into cream cheese mixture then use mixer until it's fully combined and fluffy.
- Chill the cake overnight, then split into 4 layers.
- Assemble by adding blueberries, strawberries, and frosting in between each layer and onto top.
- Chill for another 30 minutes before serving.
In general shortcake is pretty easy to make, but this shortcake recipe is unusual because it’s using a cream cheese frosting instead of whipped cream. What was supposed to be just a fix for me since I don’t like whipped cream, turned into a huge hit with everyone! Cream cheese for the win! What will you be serving up this Independence Day? Any fun plans yet?