Easy Strawberry Shortcake with Pound Cake Recipe – (A Famous Sweet in Town)

strawberry shortcake with pound cake recipe

Last updated on February 14th, 2024 at 05:51 pm

strawberry shortcake with pound cake recipe

This strawberry shortcake with pound cake recipe is simple to follow and quick to prepare, using butter, sugar, eggs, and vanilla.

Welcome to a world where the sweetness of strawberries meets the rich, buttery goodness of pound cake. This is not just a recipe, but a journey into the heart of dessert heaven. Our destination? The classic Strawberry Shortcake.

This delightful dessert has been a favorite across generations, its origins tracing back to the warm kitchens of traditional English households. Today, we’re giving it a twist, replacing the typical biscuit or sponge cake with a luscious pound cake.

In this strawberry shortcake with pound cake recipe, we will guide you step-by-step through the process of creating this culinary masterpiece. From the perfect pound cake that melts in your mouth, to the fresh strawberry filling bursting with flavor, and the light, airy whipped cream that tops it all off – we’ve got you covered.

So, put on your apron, preheat your oven, and get ready to immerse yourself in the art of baking. Let’s create a Strawberry Shortcake with Pound Cake that’s not just a treat for the taste buds, but also a feast for the eyes!

Why Choose This Recipe?

Our version of the classic Strawberry Shortcake dessert features a rich, buttery, and dense Pound Cake, traditionally made with equal parts of flour, butter, eggs, and sugar, instead of the usual biscuit or sponge cake. This combination with strawberries and cream results in a dessert that’s a delightful blend of sweet, tangy, and rich flavors.

  • Versatile: This dessert can be served on any occasion, from a casual family dinner to a formal party. It’s also a great choice for summer gatherings when strawberries are in season.
  • Easy to Make: Despite its impressive appearance, this dessert is surprisingly easy to make. Even novice bakers can successfully create this delicious treat.
  • Customizable: You can easily customize this recipe to suit your tastes. For example, you could add other fruits, use flavored whipped cream, or drizzle the finished dessert with chocolate sauce.
  • A Treat to the Eyes: When assembled, the Strawberry Shortcake with Pound Cake makes for a visually appealing dessert. The layers of cake, cream, and strawberries create a beautiful contrast of colors and textures.

How to Make Perfect Strawberry Shortcake with Pound Cake

Also called the Sweet Berry Layered Pound Cake, this cake is a traditional dessert for the sweet tooth. Follow the lists and steps below and enjoy the cooking and ultimately, the sweet dessert. Don’t be afraid to experiment and mix it up.

Essential Equipment to Bake Strawberry Shortcake with Pound Cake

  • Mixing Bowls: You’ll need at least two – one for mixing the pound cake batter and another for whipping the cream.
  • Electric Mixer: This is used to cream the butter and sugar together for the pound cake, and also to whip the cream. You can use a stand mixer or a handheld mixer.
  • Loaf Pan: This is where you’ll bake your pound cake. A standard 9×5-inch loaf pan should work well.
  • Oven: A key piece of equipment for baking the pound cake. Make sure it’s preheated before you put in the batter.
  • Knife: You’ll need a sharp knife to slice the strawberries and the baked pound cake.
  • Spatula: This will help you smoothly transfer the batter into the loaf pan and spread it evenly.
  • Measuring Cups and Spoons: These are essential for accurately measuring your ingredients.
  • Cooling Rack: After baking, you’ll need to let your pound cake cool on a rack before assembling the shortcake.


For the Pound Cake

  • Butter: 1 cup (2 sticks) of unsalted butter, softened. This gives the cake its rich, buttery flavor.
  • Sugar: 2 cups of granulated sugar to sweeten the cake.
  • Eggs: 4 large eggs to bind the ingredients together.
  • Vanilla Extract: 1 teaspoon for added flavor.
  • All-Purpose Flour: 3 cups for the structure of the cake.
  • Baking Powder: 1/2 teaspoon to help the cake rise.
  • Salt: 1/2 teaspoon to balance the sweetness.
  • Milk: 1 cup to moisten the batter.

For the Strawberry Topping

  • Fresh Strawberries: 1 pound, hulled and sliced. These will be macerated with sugar to create a juicy topping.
  • Sugar: 1/4 cup to sweeten the strawberries.

For the Whipped Cream

  • Heavy Cream: 1 cup, chilled. This will be whipped into a light and fluffy cream.
  • Powdered Sugar: 2 tablespoons to sweeten the cream.
  • Vanilla Extract: 1/2 teaspoon for added flavor.

Though we suggest these ingredients for our strawberry shortcake with pound cake recipe, it’s actually based on the preferences and taste buds of the baker.

Step by Step Directions with Photos

Step 1: Baking the Pound Cake

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that the oven is at the right temperature when you’re ready to bake.
  • Prepare the Loaf Pan: Grease a 9×5 inch loaf pan and line it with parchment paper. This will make it easier to remove the cake after baking.
  • Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter until it’s creamy. Gradually add the sugar, beating until the mixture is light and fluffy.
  • Add the Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract and mix well.
  • Combine the Dry Ingredients: In a separate bowl, combine the flour, baking powder, and salt.
  • Add the Dry Ingredients and Milk: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until the batter is smooth.
  • Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Step 2: Preparing the Strawberry Topping

  • Prepare the Strawberries: Hull and slice the strawberries, then place them in a bowl.
  • Macerate the Strawberries: Add the sugar to the strawberries and stir gently. Let the strawberries sit for at least 30 minutes to allow them to release their juices.

Step 3: Making the Whipped Cream

  • Chill Your Equipment: Place your mixing bowl and beaters in the freezer for about 15 minutes before you start. This will help you achieve a better whip.
  • Whip the Cream: Pour the chilled heavy cream into the chilled bowl and beat on medium speed until it starts to thicken.
  • Add the Sugar and Vanilla: Add the powdered sugar and vanilla extract, then continue to beat the cream until it holds soft peaks.

Step 4: Assembling the Strawberry Shortcake with Pound Cake

  • Slice the Pound Cake: Once the pound cake is completely cooled, slice it into thick slices.
  • Layer the Ingredients: Place a slice of pound cake on a plate, top it with a generous spoonful of macerated strawberries, and then a dollop of whipped cream.
  • Serve and Enjoy: Repeat with the remaining slices of pound cake, then serve and enjoy your delicious Strawberry Shortcake with Pound Cake!

Pro Tips for Baking Strawberry Shortcake with Pound Cake

Quality of Ingredients

Always use fresh and high-quality ingredients. Fresh strawberries and real butter can make a big difference in the flavor of your dessert.

Room Temperature Ingredients

Make sure your butter and eggs are at room temperature before you start baking. This will help them mix more evenly into the batter, creating a lighter, more uniform texture in your pound cake.

Don’t Overmix

When adding the flour and milk to the butter mixture, mix just until the batter is smooth. Overmixing can lead to a dense and tough cake.

Bake Immediately

Once the pound cake batter is prepared, it should go into the oven immediately. This is because the baking powder begins to act as soon as it gets wet, and you want to take advantage of its full leavening power.

Cool Completely

Allow the pound cake to cool completely before slicing and assembling the shortcake. If the cake is still warm, it can cause the whipped cream to melt.

Macerate the Strawberries

Let the sliced strawberries sit with sugar for at least 30 minutes. This process, known as maceration, draws out the strawberries’ juices and makes them even more flavorful.

Chill Your Cream

For the fluffiest whipped cream, make sure your heavy cream is very cold before you whip it. You can also chill the bowl and beaters for the best results.

Assemble Just Before Serving

To prevent the pound cake from getting soggy, assemble the shortcakes just before you’re ready to serve them.


And there you have it – the ultimate strawberry shortcake with pound cake recipe. This delightful dessert is more than just a treat; it’s a testament to the joy of baking and the magic that happens when simple ingredients are transformed into something truly extraordinary.

Remember, the beauty of baking lies in the journey as much as the destination. So, don’t be afraid to experiment, make mistakes, and most importantly, have fun. After all, every great baker has a dash of creativity, a sprinkle of passion, and a whole lot of love.

We hope this article inspires you to don your apron, preheat your oven, and embark on your own sweet adventure. Happy baking, and enjoy your delicious Strawberry Shortcake with Pound Cake!

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