Strawberry Shortcake With Pound Cake

Name: Strawberry Shortcake With Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 1/2 cups unsalted butter, softened; 3 cups granulated sugar; 6 large eggs; 3 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup whole milk; 1 tsp vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 2 tbsp lemon juice; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Golden Cooking

I love making Strawberry Shortcake With Pound Cake during the summer months when strawberries are at their sweetest. The combination of a buttery pound cake with juicy strawberries makes for a delightful treat that's hard to resist. I've experimented with different toppings and find that a dollop of freshly whipped cream elevates this dessert even further. It's a simple yet impressive dessert that quickly becomes a favorite at any gathering, and the best part is, it’s incredibly easy to prepare!

Created by

Camille Norwood

Last updated on 2026-01-24T10:35:35.011Z

When I first made this Strawberry Shortcake With Pound Cake, I decided to use fresh strawberries instead of frozen ones, and the contrast in flavor was astounding. It's amazing how something as simple as fresh ingredients can elevate a dish. I also prefer to macerate the strawberries in a little sugar and lemon juice to enhance their sweetness and create a syrup that seeps into the pound cake, adding to the flavor.

One key tip I’ve picked up is to allow the pound cake to cool completely before slicing. It helps in achieving clean, even slices that hold up beautifully when stacking with the strawberries and cream. This attention to detail makes a big difference in presentation and enjoyment!

Why You'll Love This Recipe
Fresh strawberries add bright flavor and color
Buttery pound cake for a satisfying base
Easy to make and perfect for gatherings

Understanding the Ingredients

The key to a great pound cake lies in the quality of your ingredients. Using unsalted butter not only helps control the saltiness, but it also allows you to adjust flavors in your dessert. The butter should be softened to room temperature for easy creaming, resulting in a fluffy texture. Choose fresh, high-quality eggs, as they contribute to both the cake's rise and rich flavor. When possible, opt for whole milk; it adds moisture to the cake while enhancing its buttery taste.

For the strawberries, select ripe, sweet berries to elevate the overall flavor profile of your dessert. Using a combination of granulated sugar and lemon juice helps to balance sweetness while coaxing out the natural juices of the strawberries. Allowing the mixture to macerate for at least 30 minutes is crucial as it transforms fresh strawberries into a glossy topping that enhances the visual appeal and taste of your shortcake.

Perfect Your Whipped Cream

When making the whipped cream, proper technique is key to achieving the perfect texture. Start with chilled heavy cream and a cold mixing bowl; this helps the cream whip up faster and to a better consistency. Beat the cream on medium speed until soft peaks form, which should take about 2-3 minutes. Overwhipping can result in a grainy texture; aim for the cream to be just thick enough to hold its shape, making it the ideal finishing touch for your shortcake.

For variations, consider adding a touch of flavor to your whipped cream. A hint of almond extract or some freshly grated citrus zest can add another layer of complexity to the flavor. If you prefer a slightly sweeter topping, adjust the powdered sugar to your taste, but be careful not to overpower the fresh berry flavor.

Ingredients

Gather these ingredients before you start for a smoother preparation:

For the Pound Cake

1 1/2 cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup whole milk
1 tsp vanilla extract

For the Strawberry Topping

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
2 tbsp lemon juice

For the Whipped Cream

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Make sure to follow the steps closely for the best results!

Instructions

Follow these simple steps to create your delicious dessert:

Prepare the Pound Cake

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk and vanilla extract, mixing until smooth. Pour the batter into the prepared bundt pan and bake for 60 minutes or until a toothpick comes out clean.

Prepare the Strawberries

In a bowl, combine the sliced strawberries with sugar and lemon juice. Let them sit for about 30 minutes to macerate, allowing the juices to release and mix with the sugar.

Make the Whipped Cream

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium speed until soft peaks form. Be careful not to overmix.

Assemble the Shortcake

Once the pound cake has cooled completely, slice it into even pieces. Layer the pound cake with the macerated strawberries and whipped cream. Repeat until all ingredients are used, finishing with a dollop of whipped cream and a few strawberry slices on top.

Enjoy your delicious Strawberry Shortcake with Pound Cake!

Pro Tips

For a more intense strawberry flavor, consider adding a splash of strawberry liqueur to the macerated strawberries. This adds a lovely depth to the dessert.

Storage Tips

To keep your Strawberry Shortcake with Pound Cake as fresh as possible, it's best to store the components separately. The pound cake can be wrapped in plastic wrap and kept at room temperature for up to 3 days. If you plan to enjoy it later, consider refrigerating it for up to a week or freezing slices for longer storage. Just be sure to wrap it well to prevent freezer burn.

Macerated strawberries can be stored in the refrigerator for about 1-2 days. However, they are best enjoyed fresh and within that time frame to retain their bright flavor and texture. Whipped cream can be kept in the fridge for up to 24 hours, but for the best quality, it's recommended to whip it up just before serving for that perfect fluffy consistency.

Serving Suggestions

When serving your Strawberry Shortcake, consider garnishing each serving with mint leaves for a fresh and aromatic touch. A drizzle of balsamic reduction can also add an intriguing depth of flavor, balancing the sweetness of the berries. Serve alongside a scoop of vanilla ice cream for a luxurious twist that everyone will appreciate.

To heighten the experience, you can layer the components in clear glasses, creating individual parfaits for a stunning presentation. This not only makes serving easier but also allows guests to see the beautiful layers of cake, strawberries, and whipped cream, making it a delightful treat for both eye and palate.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are preferred for the best flavor, you can use frozen strawberries as a substitute. Just ensure to thaw and drain them prior to use.

→ How can I store leftover shortcake?

Store the leftover shortcake in an airtight container in the fridge for up to 2 days. It's best enjoyed fresh, but it can be reheated in the oven at a low temperature.

→ Can I make the pound cake ahead of time?

Yes! The pound cake can be made a day in advance. Just wrap it tightly in plastic wrap and store it at room temperature until you're ready to serve.

→ What other fruits can I use?

Feel free to experiment with other berries like blueberries or raspberries, or even peaches for a different twist on this classic dessert.