In honor of the fallen soldiers who have fought for our freedom and those currently serving, something sweet, simple, and patriotic is in order! What better than a layered red, white, and blue summer berry salad? It may be mostly common sense, but the colors were so pretty I went ahead and gave you step-by-step pictures and instructions on how to make this lovely dessert centerpiece.
~Ingredients~
1 package of 4 small shortcakes (not the loaf)
1 container of blueberries
1 container of strawberries, cut into slices, discarding the leaves but saving the tips
1 container of raspberries
1 container of blackberries
1 container of extra creamy whipped topping
~Instructions~
1. In a medium bowl, crumble one of the shortcakes
2. Place layer of strawberries on top of the shortcake.
3. Spread a layer of whipped cream over the strawberries.
4. Sprinkle half of the container of blueberries onto the whipped cream.
5. Crumble a second shortcake on top of the blueberries.
6. Evenly place half the container of raspberries on top of the shortcake.
7. Here is what your layers should look like from a side view!
8. Spread another layer of whipped cream on top of the raspberries.
9. Evenly place half the container of blackberries on top of the whipped cream.
10. Crumble a third shortcake on top of the blackberries.
11. Place a row of sliced strawberries side-by-side all around the edges, stacking two on top of each other if you have that many left over. Place the strawberry tips on top to create cute little peaks.
12. Place a circular row of blackberries inside the circle of strawberries.
13. Place a circular row of raspberries inside the blackberries.
14. I filled the small remaining hole in the center of the raspberries with a decent little dollop of whipped cream and added a raspberry on top as the final touch! Here is your finished result!
