Strawberry Shortcake with Pound Cake Recipe

If you’re craving a dessert that brings together fruity sweetness with buttery richness, then you’re going to fall head over heels for this Strawberry Shortcake with Pound Cake Recipe. Imagine tender slices of homemade pound cake that soak up the juicy burst of macerated strawberries, all crowned with freshly whipped cream—it’s a nostalgic treat that feels like a warm hug on a plate. This recipe effortlessly takes the classic strawberry shortcake to the next level by swapping out biscuits for a moist pound cake base, creating an irresistible combo that’s perfect for gatherings or a special family dessert.

Ingredients You’ll Need

The beauty of this Strawberry Shortcake with Pound Cake Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s adding fluffiness to the cake, sweetness to the strawberries, or creaminess with the whipped topping. Having quality ingredients makes all the difference in creating that perfect balance of flavors and textures.

• 4 cups sliced strawberries: Fresh strawberries provide natural sweetness and vibrant color that shine in every bite.
• 1/2 cup sugar: This helps macerate the strawberries, drawing out their juices to create a luscious, syrupy topping.
• 1 teaspoon vanilla extract (for strawberries): Adds depth and enhances the berry flavor beautifully.
• 3/4 cups butter (softened): Gives the pound cake its rich, tender crumb and buttery flavor.
• 4 ounces cream cheese (softened): Contributes to a moist texture and subtle tanginess in the cake.
• 1 1/2 cups white sugar: Sweetens and helps with the creamy texture of the cake batter.
• 3 large eggs: Bind everything together while lending structure and richness to the pound cake.
• 1 1/2 cups all-purpose flour: The foundation of the cake, ensuring a delicate yet sturdy bite.
• 1 teaspoon salt: Enhances the sweetness and balances the flavors.
• 2 teaspoons vanilla extract (for batter): Infuses the cake with warm, aromatic notes.
• Cool Whip or homemade whipped cream: Adds that creamy, airy finish that completes the dessert.

How to Make Strawberry Shortcake with Pound Cake Recipe

Step 1: Prepare the Pan

Start by preheating your oven to 350°F (175°C). Then, take a 9×5 loaf pan and spray it liberally with baking spray. To ensure your pound cake comes out flawlessly, dust the pan lightly with flour. This small step prevents sticking and helps achieve smooth edges on your cake slices.

Step 2: Macerate Strawberries

While the oven heats up, toss your sliced strawberries into a medium bowl with half a cup of sugar and a teaspoon of vanilla extract. Smashing them gently with a fork encourages those juicy sugars to release, resulting in a syrupy mixture that’s bursting with flavor. Let this rest while you prepare the pound cake—that extra wait time really enhances the strawberry sweetness.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour and salt until combined. This simple blend forms the dry base for the cake. Setting this aside keeps things organized and ensures an even mix when combining with wet ingredients.

Step 4: Cream Butter and Sugar

In a large bowl, beat together the softened butter, cream cheese, and sugar until the mixture looks light, fluffy, and inviting. This creaming process incorporates air into the batter, which is key to achieving a tender yet moist pound cake. Add eggs one at a time, beating thoroughly after each addition to maintain that airy texture. Finish by stirring in two teaspoons of vanilla extract to bring out warm, sweet aromas.

Step 5: Combine Batter

Gradually add your dry ingredients into the wet mixture, folding gently with a spatula or mixing on low speed until just combined. Be careful not to overmix here—overworking the batter can lead to a dense pound cake. This step requires a light touch to keep the cake soft and fluffy.

Step 6: Bake the Pound Cake

Pour the batter evenly into your prepared loaf pan and smooth the surface. Pop it into the oven for about 40 minutes. You’ll know it’s done when the top turns a light golden brown and a toothpick inserted in the center comes out clean. The smell at this point will be downright irresistible.

Step 7: Cool the Cake

Once baked, let the pound cake rest for 10 minutes in the pan before carefully inverting it onto a wire rack to cool completely. Cooling is important because it allows the cake to set, making slicing clean and easy without crumbling.

Step 8: Prepare Whipped Cream

If you’re skipping store-bought Cool Whip, take a few minutes to whip your own cream. Freshly whipped cream has such a light, luxurious texture that perfectly complements the dense pound cake and juicy strawberries.

Step 9: Assemble Shortcakes

Slice the pound cake into generous 1-inch thick pieces. Top each slice with a generous scoop of those luscious macerated strawberries and finish with a dollop of whipped cream. Serve immediately to ensure the cake remains tender and the cream fluffy.

How to Serve Strawberry Shortcake with Pound Cake Recipe

Garnishes

For an extra special touch, sprinkle some fresh mint leaves or a dusting of powdered sugar atop the whipped cream. Toasted almond slices or a drizzle of chocolate sauce can also add an interesting texture and flavor contrast to this classic dessert.

Side Dishes

This Strawberry Shortcake with Pound Cake Recipe shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a light citrus sorbet to counterbalance the sweetness. Fresh fruit salad or a chilled glass of rosé can complement the dessert during warmer months.

Creative Ways to Present

Try serving this dessert in individual glasses or trifle bowls layered with strawberries, pound cake cubes, and whipped cream for a charming, rustic look. Alternatively, use heart-shaped cookie cutters to cut the pound cake slices for themed celebrations or romantic dinners.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the sliced pound cake separately in an airtight container at room temperature for up to two days to maintain freshness. Keep the macerated strawberries and whipped cream refrigerated in separate containers. Assemble just before serving to avoid sogginess.

Freezing

The pound cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to protect against freezer burn. It can be frozen for up to two months. Thaw overnight at room temperature before assembling your shortcake.

Reheating

For that freshly baked warmth, reheat pound cake slices in a low oven (about 300°F/150°C) for 5–7 minutes. Avoid microwaving too long as it can dry out the cake. Then top with your strawberries and whipped cream for that perfect break from the everyday.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe because they macerate beautifully and maintain texture. However, you can use frozen strawberries; just thaw and drain excess liquid to prevent the shortcake from becoming too soggy.

Is it possible to make this recipe dairy-free?

Yes! Substitute dairy butter with a vegan butter alternative, and swap cream cheese for a dairy-free version. Use coconut cream or another non-dairy whipping cream to make the topping. This will keep the rich texture but accommodate dietary needs.

How long does the assembled shortcake stay fresh?

Once assembled, it’s best enjoyed immediately because the pound cake will absorb the strawberry juices and soften. If you need to wait, keep it refrigerated and consume within 4–6 hours for optimal texture and taste.

Can I make the pound cake in a different pan?

Absolutely! A Bundt pan or an 8×8 inch square pan can be used. Just adjust the baking time accordingly; a Bundt pan might need a bit longer, while a square pan may bake faster. Always test with a toothpick before removing from the oven.

What’s the difference between this recipe and a traditional strawberry shortcake?

This Strawberry Shortcake with Pound Cake Recipe swaps the classic biscuit for a rich, buttery pound cake base, creating a denser and moister foundation that soaks up the strawberry juices in a delightfully satisfying way. It’s a slight twist that feels both nostalgic and fresh.

Final Thoughts

There’s something truly heartwarming about indulging in this Strawberry Shortcake with Pound Cake Recipe. It’s a simple yet elegant dessert that feels homemade and special all at once. Whether it’s a weeknight treat or your go-to for entertaining friends, the combination of buttery pound cake, vibrant strawberries, and creamy topping is guaranteed to bring smiles. Give it a try—you’ll be glad you did!

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