Description
This Strawberry Shortcake Made with Poundcake recipe is a delightful twist on the classic dessert, featuring a rich, buttery pound cake layered with sweet macerated strawberries and fluffy whipped cream. Perfect for gatherings or a special treat, it combines the dense texture of pound cake with the fresh, juicy flavor of strawberries and the lightness of whipped cream for a balanced and delicious dessert experience.
Ingredients
Scale
Strawberry Mixture
- 4 cups sliced strawberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Pound Cake
- 3/4 cups butter (softened)
- 4 ounces cream cheese (softened)
- 1 1/2 cups white sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Toppings
- Cool Whip or homemade whipped cream
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×5 loaf pan with baking spray, then dust with flour to prevent sticking. Set the pan aside while you prepare the other ingredients.
- Macerate Strawberries: In a medium bowl, combine sliced strawberries, 1/2 cup sugar, and 1 teaspoon vanilla extract. Smash the berries gently with a fork to release juices, stir well, and let the mixture sit to develop flavor and soften while you prepare the cake batter.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt. Set this mixture aside for later incorporation into the wet ingredients.
- Cream Butter and Sugar: Using a large mixing bowl, beat together the softened butter, softened cream cheese, and 1 1/2 cups sugar until the mixture becomes light and fluffy. This process usually takes several minutes to build volume and smoothness.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate them. Stir in 2 teaspoons vanilla extract for added flavor.
- Combine Batter: Gradually add the dry flour and salt mixture to the wet ingredients, mixing gently until just combined. Be cautious not to overmix to keep the pound cake tender and light.
- Bake the Pound Cake: Pour the prepared batter evenly into the loaf pan. Place it into the preheated oven and bake for about 40 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, allow the pound cake to cool in the pan for 10 minutes. Afterward, carefully invert it onto a cooling rack and let it cool completely before slicing.
- Prepare Whipped Cream: While the pound cake cools, prepare homemade whipped cream if you prefer not to use pre-made Cool Whip or canned whipped cream. Whip heavy cream until soft peaks form, optionally sweetened to taste.
- Assemble Shortcakes: Slice the cooled pound cake into 1-inch thick pieces. For each serving, top a slice with a generous scoop of the macerated strawberries and a dollop of whipped cream. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- For best flavor, allow the strawberries to macerate for at least 30 minutes.
- Do not overmix the batter to ensure a tender pound cake.
- Use fresh whipped cream for a lighter topping, or substitute with store-bought Cool Whip if preferred.
- Ensure the pound cake is fully cooled before assembling to prevent the whipped cream from melting.
- This recipe yields about 10 servings, suitable for family gatherings or potlucks.
