Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry shortcake pound cake topped with fresh strawberries, whipped cream, and rich chocolate drizzle

Strawberry Shortcake Pound Cake

  • Author: Amelia M.
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A luscious fusion of rich, buttery pound cake layered with sweet macerated strawberries and fluffy whipped cream. This dessert combines the dense texture of pound cake with the freshness of strawberries, making it perfect for any occasion.

Ingredients

Scale
  • 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 pounds fresh strawberries, hulled and sliced
  • ½ cup granulated sugar (for macerating strawberries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)
  • Optional: Lemon juice, almond extract, lemon zest, cinnamon, or nutmeg for flavor variations

Instructions

  1. Preheat the oven to 325°F (163°C). Grease and flour a loaf or bundt pan.
  2. Cream the softened butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Stir in the vanilla extract (and any optional flavor enhancers if using).
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. While the cake is cooling, combine the sliced strawberries and ½ cup granulated sugar in a bowl. Let them macerate for at least 30 minutes.
  11. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  12. Once the cake has cooled, slice it horizontally into layers.
  13. Assemble the cake by layering the pound cake slices with macerated strawberries and whipped cream.
  14. Top with additional whipped cream and fresh strawberries as desired. Serve immediately or refrigerate until ready to serve.

Notes

For added flavor, consider incorporating almond extract, lemon zest, or a pinch of cinnamon into the batter. This cake pairs wonderfully with a cup of tea or coffee and is an excellent choice for spring and summer gatherings.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: strawberry shortcake, pound cake, dessert, summer, whipped cream

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookingwithamelia.com/strawberry-shortcake-pound-cake/