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; 1/4 teaspoon salt; 1 cup milk; 1 teaspoon vanilla extract; 2 pounds fresh strawberries, hulled and sliced; 1/2 cup granulated sugar; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Oven Ideas

I absolutely love making Strawberry Shortcake with Pound Cake, especially during the summer when strawberries are at their peak sweetness. This recipe brings back fond memories of family gatherings and sunny picnics. The combination of fluffy whipped cream and juicy strawberries atop a dense pound cake creates a delightful contrast in texture and flavor. It’s a simple yet elegant dessert that never fails to impress, and my favorite part is how easily it comes together with just a few fresh ingredients.

Created by

Lorna Whitcombe

Last updated on 2026-01-24T12:33:34.984Z

When I first made this Strawberry Shortcake with Pound Cake, I was amazed at how simply it blended the flavors of fresh strawberries and creamy goodness. I experimented with different methods, and what truly made a difference was using chilled heavy cream for the whipped topping, allowing it to whip up perfectly fluffy!

As I layered the cakes, I discovered the importance of letting the pound cake cool completely before slicing; this keeps the layers clean and prevents them from crumbling. Every bite turned out to be a perfect balance of sweetness and richness, and now it has become a staple at family events.

Why You'll Love This Recipe
Juicy, sweet strawberries pair perfectly with rich, buttery pound cake.
Light, airy whipped cream adds a delightful softness to each bite.
An impressive yet easy dessert to make for gatherings or celebrations.

Mastering the Pound Cake

The pound cake serves as the foundation for this dessert and its texture is crucial to the overall experience. When creaming together the butter and sugar, aim for a light and fluffy consistency, which typically takes about 4-5 minutes. This step incorporates air, giving the cake its tender crumb. It's essential to not rush the process as it significantly impacts the cake's rise and texture. Be sure to use room temperature ingredients for even mixing.

For the best flavor, choose a high-quality vanilla extract. It not only enhances the richness of the pound cake but also gives a fragrant, inviting aroma that melds beautifully with the strawberries and whipped cream. If you're looking to add a twist, consider incorporating lemon zest into the batter for a refreshing citrus note that complements the strawberries wonderfully.

Strawberry Preparation Tips

When selecting strawberries, look for bright red berries that are firm and free of blemishes. Fresh strawberries are essential for this dish; frozen berries will alter the texture and watering down the topping. Once you slice them and toss them with sugar, allow them to sit for at least 30 minutes. This process not only sweetens the berries but also releases their juices, creating a delicious syrup that seeps into the cake layers.

If you want to prep ahead, the strawberries can be macerated up to 4 hours in advance. Just store them in the refrigerator until you're ready to assemble. This technique helps develop a deeper flavor and ensures that the whole dessert is well-balanced, with each layer harmonizing beautifully with the next.

Whipped Cream Techniques

For perfectly whipped cream, it's vital to start with chilled tools. Place your mixing bowl and beaters in the freezer for about 10 minutes before whipping. This helps the cream to whip up more quickly and achieve stiff peaks. Start at a low speed to avoid splatters, gradually increasing to medium-high until soft to stiff peaks form, depending on your preference for creaminess versus airiness in the final product.

If you wish to stabilize the whipped cream for longer-lasting results, consider adding a teaspoon of gelatin dissolved in water or a touch of cornstarch during the whipping process. This will help maintain its shape, especially if you're assembling the dessert ahead of time or serving it outdoors in warm weather.

Ingredients

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
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

For the Strawberry Layer

2 pounds fresh strawberries, hulled and sliced
1/2 cup granulated sugar

For the Whipped Cream

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

Ensure all ingredients are at room temperature for the best results.

Instructions

Prepare the Strawberries

In a bowl, combine sliced strawberries with sugar and set aside to macerate while preparing the cake.

Make the Pound Cake

Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add 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 this mixture to the creamed butter mixture, alternating with milk and vanilla, mixing just until combined.

Bake the Cake

Pour the batter into a greased and floured 9x5 inch loaf pan. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing.

Whip the Cream

In a chilled bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Assemble the Shortcake

Slice the cooled pound cake into layers. Layer the cake with whipped cream and macerated strawberries, repeating until all ingredients are used. Top with additional whipped cream and serve.

Serve immediately or refrigerate until ready to enjoy.

Pro Tips

To enhance the flavor, try adding a splash of lemon juice to the strawberries for a refreshing zing.

Serving Suggestions

This Strawberry Shortcake with Pound Cake is delightful when served immediately, but it can also make a beautiful centerpiece for gatherings. For a more elegant presentation, you could layer the dessert in clear glass cups, allowing the vibrant strawberries and cream to show through. Garnish each serving with a sprig of fresh mint for a pop of color and a hint of freshness that complements the sweetness of the dessert.

Consider pairing the shortcake with other fresh fruits like blueberries or sliced kiwis for an added twist. Additionally, drizzling a bit of chocolate sauce or a dollop of lemon curd can elevate the dessert and introduce new flavor dimensions that surprise and delight guests.

Storing and Freezing

If you have leftover pound cake, it stores well wrapped in plastic wrap at room temperature for up to three days. For longer storage, you can freeze the sliced pound cake for up to three months. Just be sure to wrap slices individually and place them in an airtight container to prevent freezer burn. When ready to enjoy, simply thaw at room temperature or pop slices in the toaster for a warm treat.

Avoid assembling the shortcake too far in advance as the whipped cream and strawberries can cause the cake to become soggy. However, all components can be prepared in advance: the pound cake can be baked, and the strawberries can be macerated, leaving just the assembly to be done shortly before serving for the best texture and flavor.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them thoroughly to prevent excess moisture.

→ How should I store leftover shortcake?

Store leftovers in an airtight container in the fridge, but it's best enjoyed fresh.

→ Can I make the pound cake ahead of time?

Yes, you can bake the pound cake a day in advance and store it wrapped tightly at room temperature.

→ Is it possible to substitute the heavy cream?

For a lighter alternative, you can use coconut cream or a dairy-free whipped topping.