Strawberry Shortcake With Pound Cake

Name: Strawberry Shortcake With Pound Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup milk; 4 cups fresh strawberries, hulled and sliced; 3 tablespoons granulated sugar; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Easy Baking Inspiration

I absolutely love making Strawberry Shortcake with Pound Cake because it combines the rich, buttery flavor of homemade pound cake with the sweet juiciness of fresh strawberries. Each bite is a perfect balance of flavors and textures, and the creaminess really ties everything together. This dessert is a delightful way to celebrate summer, and I can’t think of a better way to bring a little joy to my table. Whenever I serve this, I know I’m in for a treat that everyone will savor and enjoy!

Created by

Grace Walker

Last updated on 2026-02-01T20:33:36.078Z

When I first attempted making Strawberry Shortcake with Pound Cake, I was amazed at how effortless it turned out to be. Using real butter in the pound cake truly enhances its flavor, making it incredibly rich and inviting. After a few tries, I found that incorporating whipped cream folded with a touch of vanilla elevates the dish even more.

One great tip I learned is to macerate the strawberries in a bit of sugar for about 15 minutes before serving. This not only makes them juicy but also intensifies their sweetness, complementing the dense pound cake perfectly. It’s a simple technique that makes a world of difference!

Why You'll Love This Recipe
Layers of fluffy pound cake that create the perfect base
Fresh strawberries bursting with flavor for a summer treat
Whipped cream adds a light and creamy finish

Understanding the Ingredients

The cornerstone of the rich flavor in this Strawberry Shortcake with Pound Cake lies in the quality of the pound cake itself. Using unsalted butter allows you to control the saltiness of the dessert, enhancing the natural sweetness of the sugar and strawberries. Make sure your butter is softened to room temperature to achieve the best creamy consistency when creaming it with sugar; this usually takes about 30 minutes out of the fridge. If you're in a hurry, you can cut the butter into small cubes and let it sit for about 10-15 minutes.

When it comes to strawberries, fresh is essential. Look for berries that are bright red, plump, and firm, as they provide the sweetest flavor and juiciest texture. If fresh strawberries are out of season, consider using high-quality frozen strawberries; just make sure to thaw and drain them to avoid excess moisture. Additionally, macerating the strawberries with sugar for about 15 minutes not only enhances their sweetness but also creates a delicious syrup that can be served alongside the shortcake, elevating each bite.

Techniques for Success

Properly mixing the pound cake batter is key to achieving a tender crumb. To do this, mix the wet ingredients (butter, sugar, and eggs) until they are light and fluffy, which should take around 5 minutes on medium speed. When gradually adding the dry ingredients and milk, be careful not to overmix; stop as soon as you don't see any flour streaks to avoid a dense cake. If you're unsure about whether it's mixed enough, check for a smooth, slightly thickened batter.

Assemble your shortcake immediately after whipping the cream for the best texture. Whipped cream can lose its structure if made too far in advance. If you need to make it ahead of time, consider stabilizing it with a touch of gelatin or cornstarch to keep it from breaking down. This way, it will hold its shape beautifully on the slice of pound cake, giving you that impressive layered look when serving.

Ingredients

Gather these fresh ingredients to create the best Strawberry Shortcake:

For the Pound Cake

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

For the Strawberries

4 cups fresh strawberries, hulled and sliced
3 tablespoons granulated sugar

For the Whipped Cream

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

Make sure to have everything prepped and ready to go before you start mixing!

Instructions

Here’s how to create your delicious Strawberry Shortcake:

Prepare the Pound Cake

Preheat your oven to 350°F (175°C). In a large bowl, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually mix in the flour, baking powder, and salt, alternating with milk until combined. Pour the batter into a greased bundt pan and bake for 60 minutes or until a toothpick comes out clean. Allow to cool before serving.

Macerate the Strawberries

In a bowl, toss the sliced strawberries with 3 tablespoons of granulated sugar. Let them sit for about 15 minutes to draw out their juices.

Make the Whipped Cream

In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip.

Assemble the Shortcake

Slice the pound cake into thick slices. Layer each slice with macerated strawberries and a generous dollop of whipped cream. Top with more strawberries and serve immediately.

Serve your Strawberry Shortcake with Pound Cake chilled for the best experience!

Pro Tips

For an extra touch, you can add a hint of lemon zest to the whipped cream for a refreshing twist.

Storage Tips

If you have leftover pound cake, store it in an airtight container at room temperature for up to two days, or in the refrigerator for about a week. If you'd like to prepare the cake ahead of time, it freezes beautifully. Wrap individual slices in plastic wrap and then place them in a freezer-safe bag, where they can be kept for up to three months. To thaw, simply leave them at room temperature for a couple of hours or microwave on a low setting for about 15-20 seconds.

The macerated strawberries can also be stored in the refrigerator. Just ensure they're in an airtight container and are consumed within three days to maintain their freshness. If the strawberries begin to lose their firmness, consider blending them to make a delicious syrup that can be used for drizzling over pancakes or yogurt.

Serving Suggestions

For a more decadent experience, consider adding a splash of liqueur, such as Grand Marnier, to the macerated strawberries for an adult twist. This addition enhances the berry flavors and pairs beautifully with the buttery pound cake. Simply stir in a tablespoon or two after sugaring the strawberries and allow them to sit for the same 15 minutes.

Another fun variation is to incorporate a layer of lemon curd between the strawberries and whipped cream for a zesty kick. This brightens up the dessert and cuts through the richness of the pound cake. A sprinkle of grated lemon zest on top of the whipped cream adds an extra pop of flavor and visual appeal, making your dessert not only delicious but also stunning.

Questions About Recipes

→ Can I use frozen strawberries?

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

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days, but best if enjoyed fresh.

→ Can I make the pound cake ahead of time?

Absolutely! The pound cake can be made a day in advance and stored properly.

→ Is there a gluten-free option?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend.