Easy Strawberry Shortcake Recipe with Pound Cake

by wsg team

Strawberry Shortcake Recipe with Pound Cake

I’ve always thought of strawberry shortcake as the perfect welcome to warmer weather. There’s something about that blend of juicy strawberries, sweet cream, and tender cake that feels like sunshine on a plate. But sometimes, the classic sponge cake can be a bit time-consuming to make from scratch. That’s why I lean on a trusty pound cake for a shortcut to this delightful dessert.

Using pound cake slices as the base for my strawberry shortcake makes the whole process a breeze. The rich, buttery flavor of the cake pairs wonderfully with the fresh strawberries and provides a satisfying texture that holds up beautifully under the fruit and cream. Plus, with pound cake readily available at the store, I can whip up an impressive dessert in no time.

I love how easy it is to customize this dessert, too. A splash of balsamic vinegar with the strawberries or a hint of vanilla in the cream can add an unexpected twist. Whether it’s for a weeknight treat or a casual get-together with friends, this simple yet delicious twist on strawberry shortcake is a go-to for a crowd-pleaser that never disappoints.

What You’ll Need for Strawberry Shortcake Recipe with Pound Cake

Ingredients for Easy Strawberry Shortcake

To make this easy strawberry shortcake recipe, you will need the following ingredients:

  • 1 pound cake (store-bought or homemade)
  • 1 pound fresh strawberries
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Required Tools and Equipment

In addition to the ingredients, you will need the following tools and equipment:

  • Mixing bowl
  • Electric mixer or whisk
  • Cutting board
  • Knife or strawberry huller
  • Small saucepan
  • Wooden spoon or spatula
  • Baking dish or serving platter

Make sure to have all of these items on hand before you begin. Once you have everything you need, you can get started on making this delicious and easy strawberry shortcake recipe with pound cake.

Prepping the Classic Pound Cake Recipe

If you don’t have or don’t want a store bought pound cake here is an easy recipe:

Sink your teeth into the rich, buttery goodness of a classic pound cake with our foolproof recipe. With its dense yet tender crumb and irresistible aroma, this timeless treat is perfect for any occasion, from afternoon tea to elegant dessert soirées.

homemade Pound Cake ingredients

Ingredients:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 or 4 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk, at room temperature

Instructions:

1. Preheat the Oven:

Preheat your oven to 325°F (160°C). Grease and flour a standard loaf pan, ensuring all sides are well-coated to prevent sticking.

2. Cream the Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process may take about 3-5 minutes using a stand mixer or hand mixer.

3. Incorporate the Eggs:

Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure even mixing.

4. Combine Dry Ingredients:

Combine and mix Dry and wet Ingredients for pound cake

Mixing ingredients into the batter for the homemade pound cake.

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

5. Add Flavorings:

Stir in the vanilla extract to impart a delightful aroma and depth of flavor to the pound cake batter.

6. mix in the Milk:

Gradually add the whole milk to the batter, mixing until smooth and well incorporated. Be careful not to overmix, as this can lead to a tough cake texture.

7. Bake the Pound Cake:

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

ready baked homemade pound cake

8. Cool and Serve:

Allow the pound cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Tips :

  • Ensure that all ingredients, including butter, eggs, and milk, are at room temperature to achieve a uniform texture in the pound cake.
  • Avoid overmixing the batter, as this can result in a dense or tough cake. Mix until the ingredients are just combined.
  • For added flavor variations, consider incorporating citrus zest, almond extract, or spices such as cinnamon or nutmeg into the batter.
  • Store leftover pound cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Once cooled, slice and prepare the pound cake for the next steps of making our delicious strawberry shortcake.

Slicing the Pound Cake

sliced into layers homemade pound cake

To start, I take a store-bought or homemade(see above) pound cake and slice it into 1-inch thick slices. I prefer to use a serrated knife for this, as it makes clean cuts without squishing the cake. If the pound cake is frozen, I let it thaw for a few minutes before slicing.

Toasting the Pound Cake Slices

Next, I toast the pound cake slices to give them a slightly crispy texture, but you can skip this step if you want bouncy soft cake. I place the slices on a baking sheet and put them in the oven at 350°F for about 5 minutes, or until lightly golden brown. This step is optional, but I find it adds a nice crunch to the final dish.

After toasting, I let the pound cake slices cool down to room temperature before assembling the shortcakes. This helps prevent the whipped cream from melting and the strawberries from becoming too mushy.

That’s it for prepping the pound cake! With just a few simple steps, you can transform a plain pound cake into a delicious base for your strawberry shortcake.

Preparing the Strawberries

Washing and Hulling Strawberries

First, I wash the strawberries under cold running water to remove any dirt or debris. Then, I gently pat them dry with a paper towel.

clean and Hulled Strawberries ready for the pound cake recipe

Next, I remove the green stems and white cores from the strawberries by hulling them. I find it easiest to use a small knife to make a circular cut around the stem, then gently pull it out.

Slicing and Sugaring Strawberries

Once the strawberries are washed and hulled, I slice them into thin pieces. I find it helpful to slice them directly into a bowl to catch any juice that may come out. Then, I sprinkle a tablespoon of sugar over the strawberries and mix gently. This helps to bring out the natural sweetness of the berries and create a juicy syrup.

Pro tip: If you like your strawberries to be extra sweet, you can add more sugar to taste. Alternatively, if you prefer a more tart flavor, you can skip the sugar altogether.

That’s all there is to it! Preparing the strawberries is the first step in making a delicious and easy strawberry shortcake with pound cake.

Whipping the Cream

Chill the Bowl and Whisk

Before starting to whip the cream, it’s important to chill the bowl and whisk. This will help the cream to whip faster and create a more stable whipped cream. I usually place my metal bowl and whisk in the freezer for about 10 minutes before starting.

Whipping Cream for the strawberry shortcake recipe

Mix to Perfect Peaks

Once the bowl and whisk are chilled, it’s time to whip the cream. I pour the heavy cream into the bowl and add a tablespoon of sugar for sweetness. Then, I start whisking the cream at a low speed, gradually increasing to a higher speed as the cream thickens.

It’s important to keep an eye on the cream while whisking it, as it can quickly go from soft peaks to over-whipped and curdled. I stop whisking once the cream reaches stiff peaks, meaning it holds its shape when the whisk is lifted.

Using a spatula, I gently fold in a teaspoon of vanilla extract to add a subtle flavor to the whipped cream. The whipped cream is now ready to be used as a topping for the strawberry shortcake. You can also squeeze a bit of lemon juice for added fresh hint in your cream.

By following these simple steps, you can easily whip up a delicious and stable whipped cream to complement your pound cake strawberry shortcake.

Assembling the Shortcake

Assembling the strawberry Shortcake for the recipe

Layering the Components

Now that we have all the components ready, it’s time to assemble our strawberry shortcake. First, slice the pound cake into 1-inch thick slices. Place one slice on a serving plate and spread a generous amount of whipped cream over it. Add a layer of sliced strawberries on top of the whipped cream. Repeat this process until you have used all the pound cake slices.

Garnishing with Fresh Strawberries

Garnishing Pound cake with Fresh Strawberries

To finish off the strawberry shortcake, we need to garnish it with fresh strawberries. Wash and hull some fresh strawberries and slice them in half. Arrange the strawberry halves on top of the cake, creating a beautiful pattern. You can also sprinkle some powdered sugar on top for an extra touch of sweetness.

Or you can play around and add a decoration with these sweet Easter peep cupcakes or yummy candied Buddha’s Hand citron too.

And there you have it, an easy and delicious strawberry shortcake recipe with pound cake that is sure to impress your guests. Serve it chilled and enjoy with friends and family!

Serving Suggestions

Plating Individual Servings

So, when it comes to plating individual servings of this easy strawberry shortcake recipe with pound cake, there are a few ways to make it look visually appealing. One option is to cut the pound cake into small, bite-sized pieces and place them in a bowl or on a plate. Then, add a layer of sliced strawberries and whipped cream on top of the cake.

Repeat the layers until the bowl or plate is full.

Another option is to serve the pound cake whole and top it with sliced strawberries and whipped cream. This option is great for a more rustic and casual presentation.

And why not make it even better with some sticky walnut bars or delicious homemade lemon ice cream which pairs wonderfully along with the cake ;-). Or impress your guests by decorating the cake with marshmallow peep cupcakes. Try and you’ll love it!

Pairing with Drinks

Pairing drinks with this easy strawberry shortcake recipe with pound cake is a great way to enhance the flavors of the dish. One option is to pair it with a glass of cold milk or a cup of hot or iced tea. The creamy and sweet flavors of the shortcake and whipped cream complement the milk or tea perfectly.

Another variation is to pair it with a glass of sparkling wine or champagne. The light and bubbly texture of the drink pairs well with the light and fluffy pound cake and the fresh strawberries.

For a non-alcoholic option, try pairing it with a glass of sparkling water with a splash of lemon or lime juice. The citrus flavors will complement the sweetness of the shortcake and strawberries.

Storage and Leftovers

Now, when it comes to storing leftover strawberry shortcake, there are a few things to keep in mind to ensure it stays fresh and delicious for as long as possible.

Here are some tips to help you make the most of your leftovers:

  • Store the leftover shortcake in an airtight container in the refrigerator. This will help to prevent it from drying out or absorbing any unwanted odors from other foods in the fridge.
  • If you have any leftover whipped cream, store it separately in an airtight container in the fridge. Be sure to use it up within a day or two, as it will begin to lose its texture and flavor after that.
  • If you’re using pound cake for your shortcake, keep in mind that it may become a bit soggy after being stored in the fridge for a day or two. To help combat this, try slicing the pound cake and storing it in an airtight container, then assembling the shortcake just before serving.
  • If you’re using fresh strawberries, be sure to wash and dry them thoroughly before storing them in the fridge. You can store them in an airtight container or plastic bag for up to a week. If you notice any mold or soft spots on the strawberries, discard them immediately.
  • When you’re ready to enjoy your leftover strawberry shortcake, simply assemble it as you did before, adding fresh whipped cream and sliced strawberries as desired. You may find that the pound cake has softened a bit, but it should still be delicious!

Overall, strawberry shortcake is a great dessert to make ahead of time and enjoy throughout the week. With a few simple storage tips, you can ensure that your leftovers stay fresh and delicious until you’re ready to enjoy them again.

And here is my finished Strawberry Shortcake covered with the rest of the whipped cream and sprinkled with strawberry topping sauce.

Strawberry Shortcake covered with whipped cream and strawberry topping

Wrapping up!

In conclusion, crafting a strawberry shortcake with pound cake is not just about following a recipe; it’s about creating cherished memories and indulging in the simple pleasures of life. Whether you’re serving up slices of nostalgia at a family gathering or treating yourself to a well-deserved indulgence, this classic dessert never fails to captivate the taste buds and warm the heart.

So, the next time you crave a taste of summer’s finest, reach for your favorite pound cake recipe, adorn it with ripe strawberries, and revel in the irresistible allure of homemade strawberry shortcake. And after all, life is sweeter when shared with a slice of cake and a dollop of whipped cream.

Cheers to the simple joys and timeless flavors that make every bite a moment to savor!

Strawberry Shortcake with a cut piece of the cake

Enjoy!

If you have any questions or suggestions let me know in the comments.

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