Strawberry Shortcake Recipe Pound Cake is a delightful and rewarding experience. As I baked the fluffy, buttery pound cake, the aroma filled the kitchen, creating an atmosphere of warmth and anticipation.
The process of macerating fresh strawberries with sugar and lemon juice brought out their natural sweetness, while the whipped cream whipped up into a smooth, airy texture.
The taste of this Strawberry Shortcake Recipe Pound Cake is truly indulgent—the soft, moist pound cake is complemented by the juicy, sweet strawberries and the light, creamy whipped topping.
I’m making it for a group of friends who appreciate fresh, homemade desserts, and I know they’ll be thrilled. The kitchen was filled with laughter, and the process felt like a celebration.
The end result was a decadent treat that brought everyone together for a joyful moment of indulgence and good conversation.
Today, I’ll share my favorite 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: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Equipment Needed
- 9×5 inch loaf pan or round cake pan
- Hand mixer or stand mixer
- Mixing bowls
- Whisk
- Knife (for slicing strawberries)
- Measuring cups and spoons
- Sifter (for cake flour)
- Spatula
- Serving plates
Ingredients
For the Pound Cake:
- 3 cups sifted cake flour
- 1 cup unsalted butter (at room temperature)
- 1 cup confectioner’s sugar
- 4 large eggs (at room temperature)
- 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
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat the oven:
Set your oven to 350°F (175°C). Grease and flour your cake pan (9×5 inch loaf pan or round cake pan).
2. Prepare the Pound Cake batter:
In a large bowl, sift the cake flour, baking powder, and salt together. Set aside.
3. Cream butter and sugar:
In another large bowl, cream together the unsalted butter and confectioner’s sugar using a hand mixer or stand mixer on medium speed, until light and fluffy (about 5-7 minutes).
4. Add eggs:
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. Mix in dry ingredients:
Gradually add the sifted dry ingredients (flour, baking powder, salt) into the butter-sugar mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
6. Add vanilla extract:
Stir in the vanilla extract until evenly distributed.
7. Bake the Pound Cake:
Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Prepare the strawberries:
While the cake is cooling, hull and slice the fresh strawberries. In a medium bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let the strawberries macerate for 15-20 minutes.
9. Whip the cream:
In a chilled bowl, beat the heavy whipping cream with the confectioner’s sugar and vanilla extract using a hand mixer until stiff peaks form (about 3-5 minutes).
10. Assemble the shortcakes:
Slice the pound cake into individual pieces. Spoon some of the macerated strawberries onto each piece of cake, then top with a generous dollop of whipped cream. Serve immediately and enjoy!
Notes:
- The pound cake can be made a day ahead for convenience. Just store it in an airtight container at room temperature.
- If you prefer a more buttery flavor, you can increase the amount of butter in the cake by 2 tablespoons.
- You can substitute the heavy whipping cream with non-dairy cream if you are looking for a dairy-free option.
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 |
How Can I Decorate
To decorate your Strawberry Shortcake Recipe Pound Cake, start by layering slices of the pound cake on a serving dish.
Top each slice generously with the macerated strawberries, letting the juices soak into the cake. Add a dollop of whipped cream on top, and for an extra touch, garnish with fresh mint leaves or a light dusting of powdered sugar.
You can also arrange additional strawberry slices around the base for a beautiful presentation. This simple yet elegant decoration makes the dessert look as inviting as it tastes!
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.
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Strawberry Shortcake Recipe Pound Cake
Equipment
- 9×5 inch loaf pan or round cake pan
- Hand mixer or stand mixer
- Mixing bowls
- Whisk
- Knife (for slicing strawberries)
- Measuring cups and spoons
- Sifter (for cake flour)
- Spatula
- Serving plates
Ingredients
For the Pound Cake:
- 3 cups sifted cake flour
- 1 cup unsalted butter at room temperature
- 1 cup confectioner’s sugar
- 4 large eggs at room temperature
- 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
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the oven:
- Set your oven to 350°F (175°C). Grease and flour your cake pan (9×5 inch loaf pan or round cake pan).
Prepare the Pound Cake batter:
- In a large bowl, sift the cake flour, baking powder, and salt together. Set aside.
Cream butter and sugar:
- In another large bowl, cream together the unsalted butter and confectioner’s sugar using a hand mixer or stand mixer on medium speed, until light and fluffy (about 5-7 minutes).
Add eggs:
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in dry ingredients:
- Gradually add the sifted dry ingredients (flour, baking powder, salt) into the butter-sugar mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
Add vanilla extract:
- Stir in the vanilla extract until evenly distributed.
Bake the Pound Cake:
- Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the strawberries:
- While the cake is cooling, hull and slice the fresh strawberries. In a medium bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let the strawberries macerate for 15-20 minutes.
Whip the cream:
- In a chilled bowl, beat the heavy whipping cream with the confectioner’s sugar and vanilla extract using a hand mixer until stiff peaks form (about 3-5 minutes).
Assemble the shortcakes:
- Slice the pound cake into individual pieces. Spoon some of the macerated strawberries onto each piece of cake, then top with a generous dollop of whipped cream. Serve immediately and enjoy!
Notes
- The pound cake can be made a day ahead for convenience. Just store it in an airtight container at room temperature.
- If you prefer a more buttery flavor, you can increase the amount of butter in the cake by 2 tablespoons.
- You can substitute the heavy whipping cream with non-dairy cream if you are looking for a dairy-free option.