Strawberry Shortcake Recipe Pound Cake
This Strawberry Shortcake recipe features a rich pound cake base, layered with fresh strawberries and fluffy whipped cream. Perfect for a summer dessert, this treat combines the buttery, dense texture of pound cake with light, sweet toppings.
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.