Strawberry Shortcake Made with Poundcake Recipe

This Strawberry Shortcake Made with Poundcake is a luxurious twist on a classic dessert that will transform your regular dessert routine into something extraordinary. The buttery, velvety pound cake pairs perfectly with sweet, juicy strawberries and pillowy whipped cream for a dessert that’s impressive yet surprisingly simple to make. Ready in about an hour, it’s an elegant solution for both special occasions and everyday dessert cravings!

Why You’ll Love This Recipe

• Incredibly Versatile: This dessert works beautifully for everything from casual family dinners to elegant dinner parties. It’s fancy enough for company but easy enough for a weeknight treat.
• Make-Ahead Friendly: Each component can be prepared in advance, making assembly a breeze when you’re ready to serve. Perfect for busy hosts!
• Rich Flavor Profile: The dense, buttery pound cake creates a more indulgent base than traditional shortcake, elevating this classic dessert to new heights.
• Customizable: Easily adjust the sweetness of your strawberries or change up the fruit entirely based on what’s in season or your preferences.

this Recipe

Ingredients You’ll Need

• Strawberries: The star of the show! Fresh strawberries become magical when macerated with sugar, releasing their natural juices to create a sweet, syrupy topping. Choose ripe, fragrant berries for the best flavor.
• Sugar: Works double duty by sweetening both the strawberries and the pound cake. It also helps draw out the juices from the strawberries, creating that lovely syrup.
• Vanilla Extract: Adds depth and warmth to both the strawberries and the cake. Use pure vanilla extract for the best flavor.
• Butter: The foundation of any good pound cake, providing richness and that distinctive melt-in-your-mouth texture. Make sure it’s softened for proper creaming.
• Cream Cheese: The secret ingredient that gives this pound cake its incredibly moist texture and subtle tangy flavor that complements the sweet strawberries perfectly.
• Eggs: Provide structure and richness to the pound cake. Room temperature eggs incorporate better into the batter.
• All-Purpose Flour: The structural component of our cake. Avoid overmixing to keep the cake tender.
• Salt: A crucial ingredient that enhances all the other flavors in the cake. Don’t skip it!
• Whipped Cream: The crowning glory that ties everything together. Use store-bought for convenience or homemade for a more personalized touch.

Variations

Fruit Variations

Switch up the fruit based on what’s in season! Try this recipe with:

• Mixed berries (raspberries, blueberries, and blackberries)
• Peaches and a sprinkle of cinnamon in the summer
• Caramelized bananas and a drizzle of caramel sauce
• Lemon-macerated blueberries with a hint of mint

Pound Cake Twists

• Add lemon or orange zest to the pound cake batter for a citrusy kick
• Incorporate a swirl of cinnamon and brown sugar into the batter
• Fold in white chocolate chips or toasted nuts for added texture
• Brush the baked cake with a flavored simple syrup while warm

Topping Ideas

• Drizzle with chocolate sauce for a more decadent dessert
• Add a splash of liqueur (Grand Marnier or Amaretto) to the strawberries
• Sprinkle with toasted sliced almonds or crushed amaretti cookies
• Layer with lemon curd for a tangy contrast

How to Make Strawberry Shortcake with Poundcake

Step 1: Prepare Your Ingredients and Oven

Preheat your oven to 350°F. Prepare your loaf pan by spraying it with baking spray and dusting with flour to prevent sticking. Gather all your ingredients to streamline the baking process.

Step 2: Macerate the Strawberries

In a medium bowl, combine sliced strawberries with sugar and vanilla. Use a fork to gently crush some of the berries, which helps release their juices. Set aside to allow the flavors to develop while you prepare the cake. The longer they sit, the more syrupy and flavorful they’ll become.

Step 3: Prepare the Dry Ingredients

Whisk together the flour and salt in a medium bowl. This step ensures even distribution of salt throughout the flour, which is important for consistent flavor in your cake.

Step 4: Mix the Cake Batter

In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until the mixture becomes light and fluffy – this usually takes 3-4 minutes with an electric mixer. Beat in eggs one at a time, allowing each to fully incorporate before adding the next. Stir in vanilla extract. Gradually add your dry ingredients to the wet mixture, mixing just until combined. Overmixing can make your cake tough.

Step 5: Bake the Pound Cake

Transfer your batter to the prepared loaf pan, spreading it evenly. Bake for approximately 40 minutes until the top is light golden brown. Test for doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.

Step 6: Cool the Cake

Allow the pound cake to cool in the pan for about 10 minutes before turning it out onto a cooling rack. This initial cooling period helps the cake set up enough to be removed from the pan without breaking.

Step 7: Assemble and Serve

Once cooled, slice the pound cake into 1-inch thick slices. Place a slice on each serving plate, top with a generous spoonful of the macerated strawberries and their juices, and finish with a dollop of whipped cream. Serve immediately for the best texture and flavor.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature for the smoothest pound cake batter.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which can make your cake tough instead of tender.
• Maceration Timing: For the best flavor, macerate your strawberries at least 30 minutes before serving. You can even prepare them the day before and refrigerate overnight.
• Proper Creaming: Take your time when creaming the butter, cream cheese, and sugar. This step incorporates air into the batter, which helps the cake rise and gives it that perfect texture.
• Checking Doneness: If the top of your cake starts browning too quickly but the inside isn’t done, tent it with foil for the remaining baking time.

How to Serve

Perfect Pairings

• Serve with a scoop of high-quality vanilla ice cream instead of whipped cream for an extra indulgent treat
• Pair with a glass of champagne or prosecco for special celebrations
• Offer alongside a cup of strong coffee or tea for an afternoon treat
• Drizzle with a complementary sauce like raspberry coulis or white chocolate ganache

Presentation Ideas

• Layer the components in clear glasses for an elegant trifle-like presentation
• Arrange on a large platter for family-style serving at gatherings
• Cut the pound cake into cubes and serve as a deconstructed dessert on small plates
• Use cookie cutters to create shaped pound cake pieces for themed events or holidays

Make Ahead and Storage

Storing Leftovers

Store the components separately for best results. Keep the baked pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Refrigerate macerated strawberries in a covered container for up to 2 days. Homemade whipped cream is best used within 24 hours but can be stabilized with a little confectioners’ sugar to last longer.

Freezing

The pound cake freezes beautifully for up to 3 months. Wrap individual slices or the entire cooled cake tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator or at room temperature for several hours before serving.

Reheating

To refresh slightly stale pound cake, warm slices briefly in a 300°F oven for 5 minutes or microwave for 10-15 seconds. This restores that fresh-baked texture and releases the cake’s aroma.

FAQs

Can I make this with frozen strawberries?
Yes, you can use frozen strawberries in a pinch! Thaw them completely and drain some of the excess liquid before macerating with sugar and vanilla. Fresh strawberries will provide better texture, but frozen ones work well for the flavor component, especially out of season.

Why did my pound cake crack on top?
A crack on top is actually characteristic of a good pound cake! It happens as the exterior sets while the interior continues to rise. If you’re concerned about appearance, you can place the cake upside down for serving, or simply cover the top with extra strawberries and whipped cream.

Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The cream cheese in the recipe helps maintain moisture, which is sometimes lacking in gluten-free baked goods, making this an excellent candidate for adaptation.

How do I prevent my pound cake from being dry?
The key to a moist pound cake is properly measuring your ingredients (especially flour), not overmixing the batter, and not overbaking. The addition of cream cheese in this recipe also helps keep the cake moist. If your cake does turn out a bit dry, the juicy macerated strawberries will help compensate!

Final Thoughts

This Strawberry Shortcake Made with Poundcake is truly a game-changer when it comes to homemade desserts. The buttery richness of the pound cake combined with sweet, juicy strawberries and billowy whipped cream creates a dessert that feels special yet requires minimal effort. Whether you’re celebrating a special occasion or simply treating yourself to something delicious, this recipe delivers impressive results every time. Give it a try and watch it become a requested favorite in your household!

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