Strawberry Shortcake with Pound Cake is the perfect dessert for so many special occasions! With homemade cake and sweet strawberries, this will be a huge hit!

One Layer Strawberry Shortcake

If you love strawberry desserts, you have to try this Strawberry Shortcake with Pound Cake recipe! A simple dessert with lots of bright flavor, you’ll find yourself making it over and over. 

I have always been a huge fan of strawberry shortcake. More traditionally served with dessert biscuits or angel food cake, I’ve tried all sorts of varieties throughout my life. If it’s dessert time and there is a strawberry shortcake recipe on the menu, no one has to ask what I’m ordering. 

This fresh strawberry shortcake idea came from an idea that stems back to my grandmother. She used to make chocolate chip sour cream pound cake for every family gathering, and I thought, what if we combined the two somehow? 

An easy recipe to follow, all you need are a few easy ingredients, a mixer, some fresh berries, and whipped cream. So if it’s strawberry season at the farmer’s market or grocery store, it’s time to pull out this wonderful dessert! 

Always vegetarian, this pound cake with strawberries and whipped cream will hit the spot. Perfect for Mother’s Day, a baby shower, or an afternoon tea, this is one of the easy desserts that people can assemble themselves or you can present to them. Bright, beautiful, and absolutely delicious. 

How To Make Strawberry Shortcake Pound Cake

Strawberry Shortcake With Pound Cake Ingredients:

2 cups unsalted butter, softened
3 cups + 2 tablespoons granulated sugar, separated
6 large eggs, room temperature
4 cups all-purpose flour
3/4 cups whole milk
1 tablespoon vanilla extract
2 pints fresh strawberries
1 can whipped cream or whipped topping

Supplies Needed:

Large bundt pan or two loaf pans
Nonstick spray
Electric mixer
Rubber spatula
Wire cooling rack
Large cutting board
Sharp knife
Large mixing bowl
Kitchen spoon or wooden spoon

Directions:

Step 1: Preheat your oven to 300 degrees and spray a bundt pan or two loaf pans with nonstick cooking spray. 

Step 2: Using an electric mixer on medium speed, beat the softened butter until it is light and creamy. You can use a hand mixer, but it may be easiest to mix your ingredients in the bowl of a stand mixer since it is stable. 

Step 3: Add the vanilla extract and mix it in thoroughly. 

Step 4: Add 3 cups sugar (a little sugar at a time), continuing to beat the mixture until it is light and fluffy. 

Step 5: Add the eggs, one at a time, continuing to combine the batter.

Step 6: Now you will be adding the flour and milk, but adding a little bit of each at a time.

Add some flour and mix it in completely. Then add some milk and mix it in completely. Keep alternating until you have added all of each ingredient. It will help the cake batter stay smooth and less lumpy. 

Step 7: Beat the batter on low speed to make sure all of the dry ingredients have combined and work out any lumps that you may see. Be sure to scrape the sides and bottom of the bowl with a rubber spatula so that you work through all of the batter.

Step 8: Pour the cake batter into the prepared pan (or pans). Bake for 1 hour 40 minutes until a toothpick comes out clean. 

Step 9: Cool the pound cake in the pan on a wire rack for 10 – 15 minutes. Remove it from the pan. 

Step 10: While the cake is baking, take out a cutting board and a sharp knife. Wash your strawberries, remove the stems, and cut them into quarters. 

Step 11: Add the fresh berries to a large bowl and toss them with 2 tablespoons of sugar. Place them in the refrigerator for 30 minutes. The natural juices will begin to come out, which is normal. 

Strawberry Shortcake Ideas

Idea #1 Slice the pound cake into equal slices as best you can. Place one or two pieces of your homemade pound cake on a plate. 

Top the thick slices with a few spoonfuls of your juicy strawberries and add some Reddi Wip or Cool Whip to the top of the strawberries. 

Idea #2 You can layer these as well. Place a bottom layer of pound cake and a spoonful of the strawberry mixture on top.

Add another slice of cake as your top layer, then more sliced strawberries, and whipped cream. This will more closely resemble a Strawberry Shortcake Cake, but may not hold long depending on how thin you slice the cake. 

How To Store Leftover Strawberry Shortcake With Pound Cake

Store any leftover pound cake in an airtight container on the counter for up to 4 days or the refrigerator for up to a week.

You will want to use the strawberries within the first two days after being cut. You can add some lemon juice, but it won’t make them stretch for more than a few additional hours. 

I Only Have One Loaf Pan. What Do I Do?

If you have the option of baking two pound cake loaves or one bundt cake right after mixing your batter, that is always best. That said, if you only have one loaf pan, you can make it work!

Pour half of the batter into a single prepared loaf pan and put it in the oven to bake. Cover the large mixing bowl with the rest of the batter with plastic wrap and set it in the refrigerator until your one loaf is baked. 

Once your loaf has baked, remove it from the oven and remove the batter bowl from the refrigerator, setting it on the counter. Allow your baked loaf to sit on the wire rack for 15 minutes.

Once cooled, remove the pound cake from the pan and wash out the pan with some cold water. Dry the pan thoroughly, add the rest of your batter, and then bake your second cake. 

Are You Looking For Another Type Of Cake? Here Are Some Of My Favorites:

• Mixed Berry Jello Poke Cake
• Sunflower Cupcakes For Spring
• Caramel Apple Pecan Dump Cake
• Darth Vader Cupcakes

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Yield: About 10 Servings

Strawberry Shortcake With Pound Cake

Print

This Strawberry Shortcake with Pound Cake is the perfect dessert for so many special occasions! With homemade pound cake and sweet strawberries, this will be a huge hit!

Prep Time 20 minutes

Cook Time 1 hour 40 minutes

Additional Time 15 minutes

Total Time 2 hours 15 minutes

Ingredients

• 2 cups unsalted butter, softened
• 3 cups + 2 tablespoons granulated sugar, separated
• 6 large eggs, room temperature
• 4 cups all-purpose flour
• 3/4 cups whole milk
• 1 tablespoon vanilla extract
• 2 pints fresh strawberries
• 1 can whipped cream or whipped topping

Instructions

1. Preheat your oven to 300 degrees and spray a bundt pan or two loaf pans with nonstick cooking spray. 
2. Using an electric mixer on medium speed, beat the softened butter until it is light and creamy.
3. Add the vanilla extract and mix it in thoroughly. 
4. Add 3 cups sugar (a little at a time) continuing to beat the mixture until it is light and fluffy. 
5. Add the eggs, one at a time, continuing to combine the batter. 
6. Now you will be adding the flour and milk, but adding a some of each at a time. Add some flour and mix it in completely. Then add some milk and mix it in completely. Keep alternating until you have added all of each ingredient. It will help the cake batter stay smooth and less lumpy. 
7. Beat the batter on low speed to work out any lumps that you may see. 
8. Pour the cake batter into the prepared loaf pans or bundt pan.
9. Bake for 1 hour 40 minutes until a toothpick comes out clean. 
10. Cool the pound cake in the pan on a wire rack for 10 - 15 minutes. Remove it from the pan. 
11. While the cake is baking, take out a cutting board and a sharp knife. Wash your strawberries, remove the stems, and cut them into quarters. 
12. Add the fresh berries to a large bowl and toss them with 2 tablespoons of sugar. Place them in the refrigerator for 30 minutes.  
13. Slice the pound cake into equal slices as best you can. Place one or two pieces of your homemade pound cake on a plate. 
14. Top the cake with a few spoonfuls of your juicy strawberries and add some Reddi Wip or Cool Whip to the top of the strawberries. Enjoy!

Notes

You can layer this strawberry shortcake as well. Place a bottom layer of pound cake and a spoonful of the strawberry mixture on top. Add another piece of pound cake as your top layer, then more strawberries, and whipped cream. This will more closely resemble a Strawberry Shortcake Cake, but may not hold long depending on how thin you slice the cake. 

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 715Total Fat: 51gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 245mgSodium: 61mgCarbohydrates: 53gFiber: 3gSugar: 11gProtein: 12g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.