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 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Basic Kitchen

I absolutely love making Strawberry Shortcake with Pound Cake, especially during the summer months when fresh strawberries are in abundance. The combination of the rich, buttery pound cake and the sweet, juicy strawberries creates a delightful treat that's hard to resist. With just a few simple ingredients, I can whip up this dessert in no time, making it perfect for gatherings or a sweet indulgence at home. Trust me, once you try this recipe, you'll be coming back for seconds and thirds!

Created by

Gemma Hollis

Last updated on 2026-02-01T23:45:35.572Z

When I first attempted to make Strawberry Shortcake with Pound Cake, I was surprised at how versatile and forgiving this dish is. I loved using ripe strawberries, as they add such a natural sweetness and vibrant color. One tip I learned is to macerate the strawberries with a bit of sugar beforehand, which helps release their juices and enhances their flavor. This simple step elevates the entire dessert experience!

Another perk is the pound cake itself—it’s a dream to make! I found that using room-temperature ingredients made for a fluffier and richer cake, which pairs perfectly with the strawberries and whipped cream. The best part? Leftovers are just as delicious the next day, making for a perfect breakfast treat!

        Why You'll Love This Recipe
        Perfectly moist pound cake that's rich and buttery
Fresh strawberries add a burst of flavor and color
Whipped cream is the perfect finishing touch

      

Choosing the Right Strawberries

Selecting fresh strawberries is crucial for this dessert. Look for berries that are bright red, firm, and fragrant. Avoid any that are dull, overripe, or have soft spots as they can negatively impact the flavor and texture of your shortcake. If fresh strawberries are unavailable, consider using frozen berries; just ensure they are thawed and drained to avoid excess liquid that can sog the cake.

When macerating the strawberries, allow them to rest longer if desired. An extra 10-15 minutes can enhance the syrup they create, making them even sweeter and juicier. Keep them refrigerated during this time to maintain their freshness.

Mastering the Pound Cake

The secret to a perfectly moist pound cake lies in the creaming of the butter and sugar. It's important to cream these together until the mixture is light and fluffy, which usually takes about 5-7 minutes. This process incorporates air into the batter, giving your cake a light texture. If you notice that your butter isn't mixing well, ensure it's softened adequately; room temperature butter is essential for achieving the right consistency.

While baking, keep an eye on the cake during the last 10 minutes. The edges should have a golden hue and should start pulling slightly away from the sides of the pan. If the top begins browning too quickly, tent it loosely with foil to prevent burning while allowing the inside to bake thoroughly.

Ingredients

Gather these ingredients to get started:

For the Pound Cake

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

For the Strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For Whipped Cream

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Make sure to prepare everything before you start cooking!

Instructions

Follow these steps to create your Strawberry Shortcake:

Prepare the Strawberries

In a mixing bowl, combine the sliced strawberries with 1/4 cup of sugar. Toss well and let them sit for about 20 minutes to macerate.

Make the Pound Cake

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract.

Bake the Cake

Pour the batter into a greased bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Prepare Whipped Cream

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Dessert

Once the pound cake is cooled, slice it and layer it with the macerated strawberries and whipped cream. Serve immediately.

Enjoy your homemade Strawberry Shortcake with Pound Cake!

Pro Tips

For an extra touch, consider adding a splash of orange zest to the whipped cream for a citrus twist.

Storage and Make-Ahead Tips

This strawberry shortcake can be made a day in advance, making it perfect for gatherings. Store the baked pound cake in an airtight container at room temperature for up to 3 days. The strawberries can also be prepared ahead of time; just macerate them a few hours before serving to keep them fresh and flavorful.

If you want to make the whipped cream ahead, prepare it and store it in a sealed container in the fridge for up to 24 hours. Be sure to give it a gentle whip again before serving, as it may start to separate over time.

Serving Suggestions and Variations

To elevate your strawberry shortcake, consider adding a layer of lemon curd or chocolate ganache between the pound cake layers for a new twist. For those who enjoy a bit of crunch, you can sprinkle crushed nuts or granola on top of the whipped cream before adding the strawberries.

For a dairy-free version, substitute the butter with coconut oil or a plant-based butter alternative. Use a dairy-free heavy cream whip for the topping, ensuring it still achieves the desired consistency. These swaps can make this delicious dessert suitable for various dietary needs.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to thaw and drain them well to avoid excess moisture.

→ How do I store the leftovers?

Store the cake and whipped cream separately in the refrigerator for up to 3 days.

→ Can I make the pound cake in advance?

Absolutely! The pound cake can be made a day ahead and stored wrapped at room temperature.

→ What can I substitute for the heavy cream?

You can use coconut cream for a non-dairy option, or half-and-half for a lighter version.