A strawberry shortcake recipe pound cake is a delightful dessert combining the dense, buttery richness of pound cake with the fresh, sweet taste of strawberries.
Instead of the traditional shortcake biscuit, you use slices of homemade or store-bought pound cake. The pound cake is layered with macerated strawberries, which are sliced and mixed with a bit of sugar and lemon juice to enhance their flavour.
Freshly whipped cream is added on top, creating a perfect blend of textures and flavours. This variation offers a deliciously indulgent twist on the classic strawberry shortcake, making it a hit for any occasion.
Today, I’ll share my favourite strawberry shortcake recipe using pound cake. It’s easy to prepare, delicious, and perfect for any occasion. Let’s dive into the details!
How To Prepare And What Will Need?
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Equipment Needed
- Mixing bowls
- Electric mixer or stand mixer
- Baking pan (9×5 inch loaf pan)
- Cooling rack
- Knife
- Cutting board
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How To Make Step-by-Step Instructions
Step 1: Preparing the Pound Cake
1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Cream the butter and sugar: In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes.
3. Add eggs: Add the eggs one at a time, beating well after each addition.
4. Mix dry ingredients: In a separate bowl, combine the flour, baking powder, and salt.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Stir in the vanilla extract.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Step 2: Preparing the Strawberries
1. Slice and macerate: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir well and let sit for at least 30 minutes. This process, called maceration, helps to bring out the natural juices of the strawberries.
Step 3: Making the Whipped Cream
1. Whip the cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overheat.
Step 4: Assembling the Strawberry Shortcake
1. Slice the pound cake: Cut the cooled pound cake into thick slices.
2. Layer: On a serving plate, place a slice of pound cake. Top with a generous spoonful of macerated strawberries and their juices. Add a dollop of whipped cream. Repeat layers if desired.
3. Serve immediately: Serve your strawberry shortcake immediately to enjoy the fresh flavours.
Nutritional Information Strawberry Shortcake Recipe Pound Cake
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 27g |
| Saturated Fat | 16g |
| Cholesterol | 160mg |
| Sodium | 150mg |
| Total Carbohydrates | 50g |
| Sugars | 35g |
| Protein | 5g |
Tips And Tricks
1. Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature. This helps them blend more smoothly and evenly.
2. Don’t Over mix: Over mixing the batter can lead to a dense, tough cake. Mix until the ingredients are just combined.
3. Quality Ingredients: Use the best quality butter, eggs, and vanilla you can find. Since pound cake has so few ingredients, their quality really shines through.
4. Maceration Time: Allowing the strawberries to macerate for longer can create more syrup, enhancing the overall flavour and texture of the dessert.
5. Whipped Cream Stability: If you need the whipped cream to hold its shape for longer, consider adding a stabiliser like a teaspoon of gelatin dissolved in a bit of water or using mascara cheese.
Variations
1. Flavoured Pound Cake: Experiment with different flavours in your pound cake. Lemon, almond, or even a hint of lavender can add a unique twist.
2. Mixed Berries: Add a mix of berries such as blueberries, raspberries, or blackberries to the strawberries for a burst of flavour and colour.
3. Ice Cream: Swap the whipped cream for a scoop of vanilla ice cream for an extra indulgent treat.
4. Chocolate Drizzle: Drizzle melted chocolate or a rich chocolate sauce over the assembled shortcake for a decadent finish.
Is Pound Cake The Same As Strawberry Shortcake?
No, pound cake and strawberry shortcake are not the same. Pound cake is a rich, dense cake made with equal parts of butter, sugar, eggs, and flour.
Strawberry shortcake is a dessert typically made with a light, fluffy biscuit or cake, topped with fresh strawberries and whipped cream.
I sometimes use pound cake as a base for strawberry shortcake, but traditionally they are different desserts.
What’s The Difference Between Strawberry Shortcake And Regular Cake?
The difference between strawberry shortcake and regular cake lies in their composition and texture. Strawberry shortcake typically uses a biscuit or scone-like base, which is crumbly and slightly dense.
It is topped with fresh strawberries and whipped cream. Regular cake, on the other hand, has a lighter, spongier texture, often made with layers of cake and frosting.
Strawberry shortcake focuses more on the fresh fruit and cream, offering a simpler, fresher dessert. Regular cake can come in many flavours and often involves more elaborate decoration and layers.
Conclusion
Strawberry shortcake recipe pound cake is a perfect fusion of classic flavours and rich textures, making it a standout dessert for any occasion.
The dense, buttery pound cake serves as an ideal foundation, supporting the sweet, juicy strawberries and light, fluffy whipped cream.
This combination not only delights the palate but also creates a visually appealing treat that’s sure to impress your guests.
Enjoying it at a summer picnic or a family dinner, this dessert encapsulates the essence of indulgence and comfort.
Simple yet sophisticated, strawberry shortcake recipe pound cake is a must-try for dessert lovers everywhere.
Strawberry Shortcake Recipe Pound Cake
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Baking pan (9×5 inch loaf pan)
- Cooling rack
- Knife
- Cutting board
Ingredients
For the Pound Cake:
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Strawberries:
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preparing the Pound Cake
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Cream the butter and sugar: In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition.
- Mix dry ingredients: In a separate bowl, combine the flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Stir in the vanilla extract.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Step 2: Preparing the Strawberries
- Slice and macerate: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir well and let sit for at least 30 minutes. This process, called maceration, helps to bring out the natural juices of the strawberries.
Step 3: Making the Whipped Cream
- Whip the cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overheat.
Step 4: Assembling the Strawberry Shortcake
- Slice the pound cake: Cut the cooled pound cake into thick slices.
- Layer: On a serving plate, place a slice of pound cake. Top with a generous spoonful of macerated strawberries and their juices. Add a dollop of whipped cream. Repeat layers if desired.
- Serve immediately: Serve your strawberry shortcake immediately to enjoy the fresh flavours.