Description
A rich and buttery pound cake topped with fresh strawberries and whipped cream, creating the perfect fusion of strawberry shortcake and pound cake.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 cup whole milk
1 tablespoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
2 cups fresh strawberries, sliced
2 tablespoons granulated sugar (for strawberries)
1 teaspoon lemon juice (optional)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 325°F (163°C) and grease a loaf or bundt pan with butter and flour.
Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Sift flour, baking powder, and salt together. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with flour.
Pour batter into the prepared pan and bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
Slice fresh strawberries and mix with sugar. Let them sit for 15-20 minutes to release their natural juices.
Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Slice the pound cake, layer with macerated strawberries, and top with whipped cream. Serve immediately.
- Prep Time: PT20M
- Cook Time: PT70M
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 34g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: strawberry shortcake pound cake, pound cake with strawberries, easy dessert recipe, summer cake, homemade pound cake
