Strawberry Shortcake With Pound Cake

Name: Strawberry Shortcake With Pound Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 4 cups fresh strawberries, hulled and sliced; 1/2 cup granulated sugar; 1 teaspoon lemon juice; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Everyday Baking Ideas

I absolutely love the classic combination of strawberry shortcake and pound cake, and this recipe captures that perfection beautifully. Each bite is a delightful balance of sweet strawberries, whipped cream, and the buttery richness of pound cake. Not only is it a feast for the taste buds, but it also makes for an eye-catching dessert that’s perfect for gatherings. Effortlessly combining fresh strawberries with a homemade cake, this dish is a true labor of love that keeps my family and friends coming back for more.

Created by

Megan Scott

Last updated on 2026-01-24T10:13:34.910Z

Making strawberry shortcake with pound cake has become one of my favorite baking rituals. I enjoy experimenting with various ingredients, and for this, I've discovered that using ripe strawberries enhances the flavor immensely. I always ensure the strawberries are macerated well in sugar, allowing their juices to mix beautifully with the cake.

What really makes this recipe shine is the pound cake; it’s dense yet moist, providing a perfect contrast to the light whipped cream. In my experience, letting the cake cool completely before assembling prevents it from becoming soggy, ensuring that each layer maintains its distinctive texture.

Why You Will Love This Recipe
Fresh strawberries provide a burst of flavor with every bite.
The pound cake is incredibly moist and buttery.
A perfect balance of textures from the creamy whipped cream to the dense cake.

Perfecting the Pound Cake

The pound cake serves as the backbone of this dessert, providing a sturdy base that absorbs the strawberry juices without becoming soggy. For the best results, make sure your butter is softened to room temperature, which allows for better incorporation with the sugar. Creaming the butter and sugar until light and fluffy typically takes about 4-5 minutes. This process is crucial, as it traps air, ensuring a light texture in your cake.

When combining the dry ingredients with the wet, add them alternately with the milk. This method helps prevent lumps and creates a smooth batter. Be cautious not to overmix once you start incorporating the flour; stop as soon as no streaks are visible for a tender crumb. If you prefer a richer flavor, consider substituting half of the milk with sour cream or yogurt, which can add moisture and a slight tang.

Making the Strawberry Filling

Creating the strawberry filling is straightforward, but it’s essential to let the strawberries macerate long enough. Allowing them to sit for 15-20 minutes draws out the juices and sugar, resulting in a delightful syrup that will enhance your shortcake. If you prefer a less sweet version, feel free to adjust the sugar amount—start with a quarter cup and test the flavor.

For a twist on the traditional, you can add a splash of balsamic vinegar or a hint of fresh mint to your strawberries. This adds depth and complexity to the flavor profile, making your dessert even more sophisticated. If fresh strawberries are out of season, you can use thawed frozen strawberries, but be sure to drain any excess liquid before using them to prevent sogginess.

Whipped Cream Tips

The whipped cream adds a light, airy element to your shortcake, and achieving the perfect texture is key. Make sure your mixing bowl and beaters are chilled, as cooler temperatures help the cream whip faster and to a stiffer peak. Whipping should take about 3-5 minutes on medium-high speed. Stop as soon as you see soft peaks; overwhipped cream can turn into butter, which is not what you want for this dessert.

If you're looking for a slightly healthier alternative, consider using coconut cream instead of heavy cream for a dairy-free option. Just chill canned coconut milk overnight, scoop out the solidified cream, and whip it in the same way. This will provide a unique tropical flavor that pairs wonderfully with the strawberries.

Ingredients

Gather all of your ingredients before you start. This will make the process much smoother and enjoyable!

For the Pound Cake

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

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 teaspoon lemon juice

For the Whipped Cream

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

Once you have all your ingredients ready, you can easily dive into the preparation steps!

Instructions

Follow these steps closely for the best results. Baking is as much about precision as it is about creativity!

Prepare the Pound Cake

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. Pour the batter into a greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Strawberry Filling

In a medium bowl, combine sliced strawberries with sugar and lemon juice. Let them sit for about 15-20 minutes to release their juices and create a syrup.

Make the Whipped Cream

In a stainless steel or glass mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip the cream with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip.

Assemble the Shortcake

Once the pound cake is cooled, slice it into rounds. Layer the pound cake slices with whipped cream and macerated strawberries, stacking them as desired. Top with additional whipped cream and strawberries for garnish.

Now that you've assembled your strawberry shortcake, grab a plate and enjoy this decadent and delicious treat!

Pro Tips

Make sure the strawberries are ripe for the best flavor! You can also add a splash of balsamic vinegar to the strawberries for an extra layer of depth in flavor.

Serving Suggestions

For a stunning presentation, consider layering the strawberry filling and whipped cream in individual parfait glasses or jars. This not only looks beautiful but allows guests to enjoy their portion without the hassle of cutting. You can also add a sprinkle of crushed pistachios or a mint leaf on top for a color contrast and extra flavor.

If you want to make this dessert a bit more indulgent, drizzle a warm chocolate sauce over the top just before serving. The warm chocolate will slightly melt the whipped cream, creating a delightful fusion of flavors that elevates your strawberry shortcake to a whole new level.

Storage and Make-Ahead Tips

If you plan to make the pound cake ahead of time, wrap it tightly in plastic wrap and store it in an airtight container at room temperature for up to three days. Alternatively, you can freeze the pound cake for up to three months. Just be sure to wrap it well to avoid freezer burn. Thaw in the refrigerator overnight when you’re ready to use it.

The strawberry filling is best enjoyed fresh, but you can prepare it a few hours in advance. Store it in the refrigerator to keep the strawberries from becoming too mushy. Whipped cream can also be made a few hours ahead—just keep it covered in the refrigerator. If it loses volume, give it a quick whip before serving for the best texture.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, but fresh strawberries will provide a much better texture and flavor.

→ How do I store leftover shortcake?

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

→ Can I make the pound cake ahead of time?

Absolutely! You can bake the pound cake a day ahead and store it wrapped at room temperature.

→ What can I serve with this dessert?

Pair the strawberry shortcake with a drizzle of chocolate sauce or serve it with a scoop of vanilla ice cream for added indulgence.