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 ½ cups unsalted butter, softened; 3 cups granulated sugar; 6 large eggs; 3 cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon salt; 1 teaspoon vanilla extract; ¾ cup whole milk; 4 cups fresh strawberries, hulled and sliced; ½ cup granulated sugar; 2 cups heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Easy Baking Collection

I absolutely adore making Strawberry Shortcake with Pound Cake, especially during summer when strawberries are at their peak. The sweet, juicy berries combined with the rich, buttery pound cake create a dessert that is delightful in both flavor and texture. I love serving it to friends and family, often topped with a dollop of freshly whipped cream. It's a crowd-pleaser and always brings smiles. The best part? It's surprisingly easy to whip up, making it perfect for gatherings or a simple treat at home.

Created by

Isabella Clark

Last updated on 2026-01-24T13:45:35.655Z

When I first tried making Strawberry Shortcake with Pound Cake, it felt like a culinary adventure. The interplay of the moist cake and the fresh strawberries is something I had only tasted at fancy restaurants. I focused on ensuring the pound cake was perfectly baked - a little bit of patience goes a long way in achieving that refined texture.

As I experimented, I learned that letting the strawberries macerate in sugar for just the right amount of time elevates their natural flavor. I recommend doing this step a couple of hours in advance for the best results. It truly makes the difference!

Why You Will Love This Recipe
Fresh strawberries bursting with flavor complement the rich pound cake beautifully.
Homemade whipped cream adds a touch of decadence that you won't find in store-bought options.
It's a visually stunning dessert that impresses at any gathering.

Understanding the Pound Cake

Pound cake is a classic dessert with a rich, buttery flavor that serves as the perfect base for this shortcake recipe. The ratio of ingredients is key: traditionally, it uses equal weights of flour, butter, sugar, and eggs, resulting in a dense yet moist texture. In this recipe, the inclusion of both milk and baking powder helps to lighten the crumb and gives it a slightly tender bite. When mixing, be careful not to overwork the batter, as this can lead to a tough cake.

Using unsalted butter allows you better control over the cake's sweetness and saltiness. If you're in a pinch and don't have unsalted butter, you can substitute with salted butter by simply reducing the added salt in the recipe. Another tip to ensure your pound cake rises evenly is to bring your eggs and butter to room temperature before mixing. This aids in achieving a smooth batter, producing a cake that is beautifully risen and has a fine crumb.

Strawberry Preparation Techniques

To achieve the best flavor from your strawberries, choosing ripe, seasonal berries is essential. Look for strawberries that are bright red, firm, and fragrant. After hulling and slicing, the strawberries should be combined with sugar and allowed to sit at room temperature for at least 30 minutes. This process, known as maceration, enables the strawberries to release their natural juices, creating a delicious syrup that perfectly complements the pound cake.

If fresh strawberries aren’t available, you can also use frozen strawberries. Simply thaw them in advance and drain excess liquid before mixing with sugar. Keep in mind that using frozen berries might yield a slightly different texture and flavor, but they can still create a delightful dessert. Don't be hesitant to experiment with other berries, such as blueberries or raspberries, to add depth and variety to your shortcake.

Whipped Cream Tips and Storage

Homemade whipped cream elevates this dessert, bringing a fresh, creamy element that store-bought options can't match. To achieve perfectly whipped cream, ensure your mixing bowl and beaters are chilled before starting. This helps the cream whip faster and become stable. Beat on medium speed until soft peaks form, and be cautious not to overwhip, as this can turn the cream into butter. The addition of powdered sugar not only sweetens but also provides stability to support the structure, making it hold up longer at room temperature.

For storage, whipped cream should be served immediately or can be kept in the refrigerator for up to 1 day. To revive any leftovers, re-whip the cream briefly before using. If you want to make it ahead of time, consider using stabilizers, such as gelatin or cornstarch, mixed in with the cream while beating. This will help maintain the fluffy texture longer, allowing enjoyment on busy days without sacrificing quality.

Ingredients

Gather these simple ingredients to create your delicious Strawberry Shortcake with Pound Cake.

For the Pound Cake

1 ½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
¾ cup whole milk

For the Strawberries

4 cups fresh strawberries, hulled and sliced
½ cup granulated sugar

For the Whipped Cream

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

Once you have everything ready, it’s time to start putting the dessert together!

Instructions

Follow these detailed steps to create the perfect Strawberry Shortcake with Pound Cake.

Prepare the Strawberries

In a large bowl, combine the sliced strawberries and granulated sugar. Toss gently and allow them to sit for at least 30 minutes. This will help them release their juices and become syrupy.

Make the Pound Cake

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan. In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one by one, then mix in vanilla extract. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined. Pour the batter into the prepared pan and smooth the top.

Bake the Cake

Bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Whip the Cream

In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Assemble the Shortcake

Once the cake is fully cooled, slice it into thick pieces. Layer pound cake on a serving plate, spoon a generous amount of macerated strawberries on top, and finish with a dollop of whipped cream. Repeat with additional layers if desired.

Serve immediately and enjoy your delightful creation!

Pro Tips

For the best flavor, use fresh, ripe strawberries. You can also add a splash of balsamic vinegar to the strawberries for an extra depth of flavor.

Serving Suggestions

Presenting your strawberry shortcake can be as fun as making it. Start by placing a slice of pound cake on a plate, generously layering the macerated strawberries on top, and finish with a dollop of freshly whipped cream. For added visual appeal, I often sprinkle a few whole strawberries on the side or a dusting of powdered sugar on top. You might also consider garnishing with fresh mint leaves for a pop of color and a refreshing aroma.

For a fun twist, consider serving the shortcake in individual cups. Layer cubes of pound cake, strawberries, and whipped cream in clear parfait glasses to let guests see the beautiful layers. This presentation not only looks stunning but also makes portion control easier, allowing guests to take just the right amount while leaving room for more desserts.

Storage and Make-Ahead Tips

If you plan to make this dessert ahead of time, it’s best to prepare the pound cake and strawberries separately. The pound cake can be baked and stored tightly wrapped at room temperature for up to 2 days or refrigerated for up to a week. You can also freeze slices for up to 3 months; just make sure to wrap each piece well to prevent freezer burn. Thaw slices in the fridge or at room temperature before serving to enjoy its fresh taste.

On the other hand, the macerated strawberries are best served fresh, but you can prepare them a few hours in advance. Just be sure to keep them covered in the refrigerator. If you have leftovers, they can last for a day or two in the fridge and can be used in other desserts like parfaits or on top of pancakes. The whipped cream, as mentioned, is best when fresh, but can be stabilized or re-whipped if necessary, giving you flexibility in planning your serving time.

Questions About Recipes

→ Can I make the pound cake in advance?

Absolutely! The pound cake can be baked a day ahead. Just store it wrapped in plastic wrap at room temperature.

→ How long can the assembled dessert sit out?

The assembled dessert is best enjoyed fresh, but it can sit out for about 30 minutes before the whipped cream starts to deflate.

→ Can I substitute the strawberries with other fruits?

Yes! You can use berries like blueberries or raspberries, or even peaches and plums, depending on the season.

→ Is there a gluten-free option for this recipe?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking.