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

Highlighted under: Homemade Baking Favorites

I have always loved the classic combination of strawberries and cream, and this Strawberry Shortcake with Pound Cake has become a cherished favorite in my home. The rich, buttery pound cake serves as the perfect base, soaking up the sweetness of the fresh strawberries and whipped cream. It’s a delightful dessert for any occasion, whether I’m hosting a gathering or simply treating myself. Every bite brings back memories of summer picnics and family celebrations, and I can’t wait to share this recipe with you!

Created by

June Weatherby

Last updated on 2026-01-24T10:51:34.456Z

Creating this Strawberry Shortcake with Pound Cake was a joyful experiment in my kitchen. I wanted to elevate the classic shortcake by using a rich pound cake instead of the traditional biscuit. The result was incredible! The butter and sugar in the pound cake really complemented the fresh strawberries and sweet cream, creating a dessert that's both comforting and impressive.

One of my favorite tips is to let the strawberries macerate in sugar for at least 30 minutes before serving. This not only enhances their natural sweetness but also creates a delicious syrup that seeps into the cake, adding moisture and flavor with every bite. Trust me, it's well worth the wait!

Why You'll Love This Recipe
Buttery pound cake that melts in your mouth
Fresh strawberries bursting with flavor
Decadent whipped cream for the perfect finish

The Importance of Quality Ingredients

When making the Strawberry Shortcake with Pound Cake, using high-quality ingredients can significantly elevate the dessert. Opt for fresh, ripe strawberries as they provide the natural sweetness and flavor that this recipe relies on. In my experience, the best strawberries are typically in season during late spring to early summer. To ensure they are at their best, choose berries that are firm, vibrant red, and fragrant, while avoiding any with soft spots or bruises.

The cream you use for the whipped topping also matters. I recommend using heavy whipping cream with at least 36% fat content. This will give you a rich, stable whipped cream that holds its shape beautifully. Avoid using lighter creams, as they may not whip as well and can result in a watery texture. Remember to chill your bowl and beaters beforehand for optimal volume and texture.

Technique Tips for Perfect Pound Cake

Achieving the perfect pound cake requires attention to technique. When creaming the butter and sugar, mix until the mixture is light and fluffy, which usually takes about 3-5 minutes. This process incorporates air into the batter, giving the cake its tender crumb. Be cautious not to overmix once you add the dry ingredients; mix just until combined to avoid a dense texture. A few lumps are perfectly fine.

Baking times can vary based on your oven and the pan used, so I recommend checking for doneness a few minutes before the 60-minute mark. Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached. If the cake is browning too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking to prevent over-browning.

Serving and Storing Tips

For serving, I recommend assembling the shortcake just before enjoying it to maintain the cake's texture and avoid sogginess. Slice the pound cake and let your guests layer their own with macerated strawberries and whipped cream, creating a DIY dessert experience. If you're feeling adventurous, consider adding a drizzle of chocolate sauce or a sprinkle of crushed pistachios for an extra touch.

If you have leftover pound cake, store it in an airtight container at room temperature for up to 3 days or freeze it for longer storage (up to 3 months). Thaw frozen slices at room temperature before serving. The strawberries can also be kept for up to a day in the fridge after macerating; however, the whipped cream is best when used fresh for the best texture.

Ingredients

Gather the following ingredients to create your delicious Strawberry Shortcake with Pound Cake:

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
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

For the Strawberries & Whipped Cream

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)

Ensure all ingredients are prepared and ready before you start mixing the cake batter.

Instructions

Follow these steps to make your Strawberry Shortcake with Pound Cake:

Prepare the Strawberries

In a bowl, combine the sliced strawberries and 1/4 cup granulated sugar. Stir well and let them sit for at least 30 minutes to macerate.

Make the Pound Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick comes out clean. Allow the cake to cool completely before slicing.

Prepare the Whipped Cream

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Shortcake

Slice the pound cake and layer with the macerated strawberries and whipped cream. Top with additional strawberries and serve immediately.

Enjoy your delicious Strawberry Shortcake with Pound Cake!

Pro Tips

For additional flavor, you can add a splash of lemon juice or zest to the strawberries while they macerate. This adds a delightful brightness that complements the sweetness perfectly.

Ingredient Variations

While the classic version of this shortcake is delicious as is, there are many delightful variations you can explore. For a citrusy twist, try adding lemon or orange zest to the pound cake batter; this will brighten the overall flavor profile and complement the sweetness of the strawberries. Additionally, feel free to swap in other fruits like peaches or blueberries based on what's in season or your personal preference.

For a lighter option, you can substitute some of the all-purpose flour with whole wheat flour. This will add a nutty flavor, but you might need to increase the liquid slightly. You can also replace half of the butter in the pound cake with unsweetened applesauce for a lower-fat alternative, though it may alter the cake's texture slightly.

Macerating Strawberries

Macerating strawberries not only enhances their flavor but also creates a luscious syrup that soaks into the pound cake. Depending on your taste, you might want to adjust the amount of granulated sugar slightly. Start with the recommended 1/4 cup, but if your strawberries aren't as sweet, don't hesitate to add a bit more. If you desire a more complex flavor, try adding a splash of balsamic vinegar or a few drops of vanilla extract to the strawberries while they macerate.

The maceration process typically takes about 30 minutes, although leaving them for an hour can yield even better results. During this time, the sugar draws out the natural juices, creating a syrup that will enhance the overall dessert experience when combined with the pound cake and whipped cream.

Troubleshooting Common Issues

If your pound cake isn't rising properly, it could be due to old ingredients—especially baking powder. Always check the expiration date on your baking powder and use fresh ingredients to ensure a proper rise. If your cake is dense, it might have been overmixed after adding the dry ingredients, so be mindful of mixing only until combined.

Another common issue is the pound cake sticking to the pan. Be sure to grease and flour the loaf pan thoroughly before pouring in the batter. After baking, let it cool in the pan for about 10 minutes before attempting to remove it. If it's still stubborn, gently run a knife around the edges to loosen it. Keeping these simple tips in mind will help you achieve the perfect strawberry shortcake every time.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw and drain them well before using.

→ Can I make the pound cake in advance?

Absolutely! The pound cake can be made ahead of time and stored in an airtight container. Just be sure to let it cool completely before storing.

→ How do I store leftovers?

Store any leftovers in the refrigerator in an airtight container for up to 2-3 days. The cake may become slightly soggy, so it's best to enjoy it fresh.

→ Can I use a different type of fruit?

Yes! This recipe works well with other berries like blueberries or raspberries. Just be sure to adjust the sugar based on the sweetness of the fruit.