I’m going to show you how to make strawberry shortcake with pound cake! But don’t get too excited, this isn’t your regular recipe. This is a fun and easy recipe that anyone can do.
Well, I’m sure there are plenty of people out there who have never considered just using a pound cake to make strawberry shortcake. Making strawberry shortcake is really easy if you follow this simple recipe.
Strawberry Shortcake Made With Pound Cake
Prep:15 mins
Cook:0 mins
Total:15 mins
| Nutrition Facts (per serving) | |
|---|---|
| 390 | Calories |
| 23g | Fat |
| 44g | Carbs |
| 5g | Protein |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
This recipe for easy strawberry shortcake is a great dessert any time of the year. And it only uses three main ingredients, along with confectioners’ sugar and a little vanilla, so it couldn’t be simpler to make.
Use your favorite store-bought frozen pound cake instead of shortcake. A shortcake biscuit, which is a lightly sweetened biscuit, is classic with strawberries and cream. But if you want a quick and informal take on the classic then pound cake is the way to go. It has the perfect soft and velvety texture to melt in your mouth along with the tender strawberries and billowing whipped cream.
Ingredients
- 3 cups strawberries, hulled and sliced
- Sugar, or lemon juice, to taste, optional
- 3 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 loaf frozen pound cake, thawed
- 1 cup heavy cream
- 6 sprigs fresh mint, optional
- 6 whole strawberries, optional
Steps to Make It
- Gather the ingredients.
- Put half of the sliced strawberries into a large bowl. Using a potato masher or fork, mash until they are broken down, but still in discrete pieces.
- Stir remaining sliced strawberries into mashed strawberries and taste. If strawberries aren’t sweet or tart enough for your taste, add some sugar or some lemon juice. Then cover bowl and chill berries in refrigerator.
- In a medium bowl, beat cream with confectioners’ sugar and vanilla. For best results, chill bowl and beaters before starting, and make sure that the cream is very cold.
- When ready to serve, slice pound cake into 6 even pieces and place each piece on a serving plate. Top with strawberry mixture and a dollop of whipped cream.
- Top with some fresh mint or a small, whole, perfect strawberry.
Tips
- Make sure the pound cake is thawed ahead of time.
- You can also make the whipped cream ahead of time; just store it, well covered, in the fridge.
- Cornstarch in the confectioners’ sugar helps stabilize the cream so it will keep its peak for a few hours.
Variation
- You also can make this wonderful dessert with raspberries and blueberries. In fact, that would make the recipe more patriotic-looking!
- Just make sure that you use the best fruits you can find in the supermarket. The berries should be plump and firm and shiny, with no soft spots.
STRAWBERRY SHORTCAKE WITH POUND CAKE
Strawberry Shortcake with Pound Cake is the perfect dessert for so many special occasions! With homemade cake and sweet strawberries, this will be a huge hit!
One Layer Strawberry Shortcake
If you love strawberry desserts, you have to try this Strawberry Shortcake with Pound Cake recipe! A simple dessert with lots of bright flavor, you’ll find yourself making it over and over.
Check out this recipe video!
Strawberry Shortcake With Pound CakePlay Video
I have always been a huge fan of strawberry shortcake. More traditionally served with dessert biscuits or angel food cake, I’ve tried all sorts of varieties throughout my life. If it’s dessert time and there is a strawberry shortcake on the menu, no one has to ask what I’m ordering.
This fresh strawberry shortcake idea came from an idea that stems back to my grandmother. She used to make chocolate chip sour cream pound cake for every family gathering, and I thought, what if we combined the two somehow?
An easy recipe to follow, all you need are a few easy ingredients, a mixer, some fresh berries, and whipped cream. So if it’s strawberry season at the farmer’s market or grocery store, it’s time to pull out this wonderful dessert!
Always vegetarian, this pound cake with strawberries and whipped cream will hit the spot. Perfect for Mother’s Day, a baby shower, or an afternoon tea, this is one of the easy desserts that people can assemble themselves or you can present to them. Bright, beautiful, and absolutely delicious.
How To Make Strawberry Shortcake Pound Cake
Ingredients:
2 cups unsalted butter, softened
3 cups + 2 tablespoons granulated sugar, separated
6 large eggs, room temperature
4 cups all-purpose flour
3/4 cups whole milk
1 tablespoon vanilla extract
2 pints fresh strawberries
1 can whipped cream or whipped topping
Directions:
Preheat your oven to 300 degrees and spray a bundt pan or two loaf pans with nonstick cooking spray.
Using an electric mixer on medium speed, beat the softened butter until it is light and creamy. You can use a hand mixer, but it may be easiest to mix your ingredients in the bowl of a stand mixer since it is stable.
Add the vanilla extract and mix it in thoroughly.
Add 3 cups sugar (a little sugar at a time), continuing to beat the mixture until it is light and fluffy.
Add the eggs, one at a time, continuing to combine the batter.
Now you will be adding the flour and milk, but adding a little bit of each at a time. Add some flour and mix it in completely. Then add some milk and mix it in completely. Keep alternating until you have added all of each ingredient. It will help the cake batter stay smooth and less lumpy.
Beat the batter on low speed to make sure all of the dry ingredients have combined and work out any lumps that you may see. Be sure to scrape the sides and bottom of the bowl with a rubber spatula so that you work through all of the batter.
Pour the cake batter into the prepared pan (or pans). Bake for 1 hour 40 minutes until a toothpick comes out clean.
Cool the pound cake in the pan on a wire rack for 10 – 15 minutes. Remove it from the pan.
While the cake is baking, take out a cutting board and a sharp knife. Wash your strawberries, remove the stems, and cut them into quarters.
Add the fresh berries to a large bowl and toss them with 2 tablespoons of sugar. Place them in the refrigerator for 30 minutes. The natural juices will begin to come out, which is normal.
Strawberry Shortcake Ideas
Slice the pound cake into equal slices as best you can. Place one or two pieces of your homemade pound cake on a plate.
Top the cake with a few spoonfuls of your juicy strawberries and add some Reddi Wip or Cool Whip to the top of the strawberries.
You can layer these as well. Place a bottom layer of pound cake and a spoonful of the strawberry mixture on top. Add another slice of cake as your top layer, then more sliced strawberries, and whipped cream. This will more closely resemble a Strawberry Shortcake Cake, but may not hold long depending on how thin you slice the cake.
Store any leftover pound cake in an airtight container on the counter for up to 4 days or the refrigerator for up to a week.
You will want to use the strawberries within the first two days after being cut. You can add some lemon juice, but it won’t make them stretch for more than a few additional hours.
I Only Have One Loaf Pan. What Do I Do?
If you have the option of baking two pound cake loaves or one bundt cake right after mixing your batter, that is always best. That said, if you only have one loaf pan, you can make it work! Pour half of the batter into a single prepared loaf pan and put it in the oven to bake. Cover the large mixing bowl with the rest of the batter with plastic wrap and set it in the refrigerator until your one loaf is baked.
Once your loaf has baked, remove it from the oven and remove the batter bowl from the refrigerator, setting it on the counter. Allow your baked loaf to sit on the wire rack for 15 minutes. Then remove the pound cake from the pan and wash out the pan with some cold water. Dry the pan thoroughly, add the rest of your batter, and then bake your second cake.
Strawberry Shortcake With Pound Cake
This Strawberry Shortcake with Pound Cake is the perfect dessert for so many special occasions! With homemade pound cake and sweet strawberries, this will be a huge hit!
PREP TIME20 minutes
COOK TIME1 hour 40 minutes
ADDITIONAL TIME15 minutes
TOTAL TIME2 hours 15 minutes
Ingredients
- 2 cups unsalted butter, softened
- 3 cups + 2 tablespoons granulated sugar, separated
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- 3/4 cups whole milk
- 1 tablespoon vanilla extract
- 2 pints fresh strawberries
- 1 can whipped cream or whipped topping
Instructions
- Preheat your oven to 300 degrees and spray a bundt pan or two loaf pans with nonstick cooking spray.
- Using an electric mixer on medium speed, beat the softened butter until it is light and creamy.
- Add the vanilla extract and mix it in thoroughly.
- Add 3 cups sugar (a little at a time) continuing to beat the mixture until it is light and fluffy.
- Add the eggs, one at a time, continuing to combine the batter.
- Now you will be adding the flour and milk, but adding a some of each at a time. Add some flour and mix it in completely. Then add some milk and mix it in completely. Keep alternating until you have added all of each ingredient. It will help the cake batter stay smooth and less lumpy.
- Beat the batter on low speed to work out any lumps that you may see.
- Pour the cake batter into the prepared loaf pans or bundt pan.
- Bake for 1 hour 40 minutes until a toothpick comes out clean.
- Cool the pound cake in the pan on a wire rack for 10 – 15 minutes. Remove it from the pan.
- While the cake is baking, take out a cutting board and a sharp knife. Wash your strawberries, remove the stems, and cut them into quarters.
- Add the fresh berries to a large bowl and toss them with 2 tablespoons of sugar. Place them in the refrigerator for 30 minutes.
- Slice the pound cake into equal slices as best you can. Place one or two pieces of your homemade pound cake on a plate.
- Top the cake with a few spoonfuls of your juicy strawberries and add some Reddi Wip or Cool Whip to the top of the strawberries. Enjoy!
Notes
You can layer this strawberry shortcake as well. Place a bottom layer of pound cake and a spoonful of the strawberry mixture on top. Add another piece of pound cake as your top layer, then more strawberries, and whipped cream. This will more closely resemble a Strawberry Shortcake Cake, but may not hold long depending on how thin you slice the cake.
Strawberry Shortcake with Pound Cake
Strawberry Shortcake is one of our most-loved summertime desserts. Each year for the past several years we have been making a different type of Strawberry Shortcake. This year it is a Strawberry Shortcake with Pound Cake.
Pound cake, fresh strawberries and fluffy cream topping
Baked in a loaf pan and sliced into thirds, this classic pound cake is all dolled up with bright, sweetened strawberries and a luscious creamy topping.
Did you know there is a national strawberry shortcake day? Yep, it is celebrated every year on June 14th. Imagine that!
Juicy Fresh Strawberries
Strawberry Shortcake history:
This old-time strawberry dessert first appeared in an English cookbook in 1588. By 1850 it was being served with biscuits, butter, strawberries and sweetened cream. I am thinking that it was a great way to use up leftover breakfast biscuits and create a dinner-time dessert. By 1910 the French began topping the strawberry shortcake with heavy whipped cream.
There are so many versions of strawberry shortcake. But it is simply sliced, sweetened strawberries layered over some type of cake and served with sweetened whipped cream. Besides this strawberry shortcake with pound cake, some of the creations are:
- Buttermilk biscuits
- Sweetened scones
- Angel Food cake
- Cake squares
- Cupcakes
- Puff pastry
- Buttery phyllo
- Shortbread
Pound Cake
Can you make a shortcake with other fruits?
This is a dessert that can also be adapted to fruits other than strawberries. How about:
- Strawberry Rhubarb
- Blueberries
- Peaches
- Raspberries
- Blackberries
How to create our Strawberry Shortcake with Pound Cake:
First we baked the loaf-size pound cake. The cake was adapted slightly from our Old-Fashioned Cream Cheese Pound Cake recipe. While the cake was baking the strawberries were hulled, sliced and set aside to macerate.
Meanwhile we blended cream cheese, sugar, salt and vanilla together then whipped in heavy cream until light and fluffy. It was covered with plastic wrap and refrigerated until the cake cooled.
Pound cake, fresh strawberries and fluffy cream topping
The cake was sliced into three layers, the strawberry mixture was spoon on each layer with topping. The cake dome was covered with the creamy topping and fresh strawberries arrange on top. At serving, a dish of the remaining strawberry mixture was passed with the cake slices.
Strawberry shortcake is one of my ‘comfort foods’ and brings back old memories as a kid when my dad had a strawberry patch. Mom usually made a regular, one-layer, square yellow cake with sliced sweetened strawberries and whipped cream. I know that mom would love this strawberry shortcake with pound cake.