Strawberry Shortcake With Pound Cake

Name: Strawberry Shortcake With Pound Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 ½ cups unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 cup milk; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 teaspoon baking powder; 4 cups fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 2 cups heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Favorite Baking Collection

I absolutely adore making Strawberry Shortcake with Pound Cake, especially during the summer months when strawberries are at their peak. The combination of sweet, juicy strawberries and a buttery pound cake creates a delightful dessert that’s both simple and elegant. We enjoy serving it at family gatherings, as it not only looks impressive but also brings everyone together over its rich flavors. The fresh whipped cream adds a decadent finish that makes each bite unforgettable, ensuring it becomes a staple at our celebrations.

Created by

Juliet Ashford

Last updated on 2026-02-01T17:29:36.318Z

When I first attempted this recipe, I was amazed at how easily the flavors melded together. The pound cake, beautifully dense yet buttery, serves as a perfect base for the strawberries. One key detail I discovered was to let the sliced strawberries macerate in sugar for at least 30 minutes. This not only intensifies their sweetness but also creates a lovely syrup that seeps into the cake.

Each time I serve this dessert, the compliments flow! My favorite tip is to add a splash of vanilla extract into the whipped cream for an extra flavor boost. This subtle touch makes it feel like a gourmet treat, and it’s wonderful to see how something so simple can become so special.

Why You Will Love This Recipe
Fresh strawberries bursting with flavor complement the rich pound cake.
A light whipped cream brings a luscious, airy texture to every bite.
Perfectly balanced sweetness makes it a crowd-pleaser for any occasion.

Choosing the Right Strawberries

When making Strawberry Shortcake, the choice of strawberries is crucial for delivering the best flavor. Look for strawberries that are bright red with a natural sheen, as these are often the ripest and sweetest. Avoid any that show signs of over-ripeness or bruising. If you're preparing this dessert in winter or early spring when fresh strawberries are hard to find, consider using frozen strawberries. Just be sure to thaw them properly and drain any excess liquid to avoid making the cake soggy.

For an extra layer of flavor, I like to add a splash of balsamic vinegar to the macerating strawberries. This enhances their natural sweetness and adds a subtle complexity to the dish. You can also mix in a teaspoon of lemon juice to brighten the flavor, balancing the sweetness of the sugar and the richness of the cream and cake.

Perfecting the Pound Cake

The key to a moist and flavorful pound cake lies in the creaming process. Make sure your butter is at room temperature to allow it to incorporate well with the sugar, creating a light and fluffy base. Be cautious not to overbeat the batter after adding the flour, as this can lead to a denser texture. You’ll want to mix just until the ingredients are combined. If you’re aiming for an even richer flavor, consider adding a splash of almond extract for a delightful twist.

If you're interested in variations, you can also substitute part of the all-purpose flour with cake flour to achieve a lighter texture. This is particularly helpful if you prefer a less dense cake for layering with the whipped cream and strawberries. Additionally, if you find yourself without buttermilk, you can create a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes before adding it to your batter.

Ingredients

Gather these fresh ingredients for an amazing Strawberry Shortcake:

For the Pound Cake

1 ½ cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking powder

For the Strawberries

4 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar

For the Whipped Cream

2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Make sure to use ripe strawberries for the best flavor in this dessert!

Instructions

Here’s how to make your Strawberry Shortcake:

Prepare the Pound Cake

Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each is well incorporated. In another bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk and vanilla extract. Pour the batter into a greased loaf pan and smooth the top. Bake for 45 minutes or until a toothpick inserted comes out clean.

Prepare the Strawberries

While the cake is baking, combine the sliced strawberries with the granulated sugar in a bowl. Toss gently and allow them to sit for at least 30 minutes to macerate, releasing their juices.

Make the Whipped Cream

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

Assemble the Shortcake

Once the pound cake has cooled, slice it into thick pieces. Layer the cake on individual serving plates, topping with the macerated strawberries and a generous dollop of whipped cream. Enjoy your delightful homemade strawberry shortcake!

This dessert is even better when served chilled!

Pro Tips

For an extra flavor twist, try adding a hint of lemon zest to the strawberry mixture for brightness.

Make-Ahead Tips

Preparing components of your Strawberry Shortcake in advance can simplify the final assembly. The pound cake can be baked and stored in an airtight container at room temperature for up to three days, or frozen for up to three months. If freezing, wrap the cooled cake tightly in plastic wrap and place it in a freezer bag. To use, simply thaw it overnight in the refrigerator before serving.

The whipped cream can also be made ahead of time but will lose its volume if stored too long. It's best to whip the cream right before serving, but if you must make it in advance, add a stabilizer like a tablespoon of cornstarch or instant pudding mix. This will help it maintain its shape and texture for a few hours.

Creative Serving Ideas

While the traditional presentation of layering strawberries and whipped cream on pound cake is iconic, consider serving it in individual jars or glasses for a modern take. This not only adds an eye-catching element but also makes for easier portion control during gatherings. Layer the cake, strawberries, and cream in the jars and let your guests grab one as they please.

For added elegance, you can garnish each serving with a mint leaf or a dusting of cocoa powder. This not only enhances visual appeal but also adds a refreshing flavor contrast to the sweetness of the dessert. If you’re hosting a summer barbecue, consider offering a variety of toppings such as chocolate shavings or toasted coconut flakes to allow guests to customize their strawberry shortcake experience.

Questions About Recipes

→ Can I make the pound cake ahead of time?

Yes, you can bake the pound cake a day in advance. Just wrap it tightly in plastic wrap to keep it fresh.

→ What can I substitute for heavy cream?

You can use coconut cream or a dairy-free whipped topping as an alternative.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I use frozen strawberries?

Fresh strawberries provide the best flavor and texture, but if using frozen, thaw and drain them well before using.