For the Fourth of July I made a perfect berry shortcake that was patriotic in its presentation, but also super fast and easy. I loved that this shortcake recipe doesn't use sugar, but honey instead. It makes me feel like it's a little healthier, plus I love honey. Recipe altered from Food Network Magazine.
1 pound cake (I didn't have time to make one, so I just bought one at the store. You could also use angel food cake.)
2 pints strawberries or mixed berries (I used mainly strawberries, but added blueberries too so I could have the red, white and blue thing going on.)
1/4 cup honey
1/3 cup water
pinch of salt
Wash the berries, slice the strawberries and place in a bowl. Set aside. In a small pot, add the honey and water and bring to a simmer over medium heat; add a pinch of salt. Stir and allow to simmer for 5 minutes so everything dissolves together. Remove from the heat and allow to cool.
Pour the honey/water mixture over the berries and stir. Cover and set aside until ready to serve. (I made this the night before.)
When ready to serve, slice the cake and top with the berries and whipped cream.