Description
This Strawberry Shortcake made with a rich, buttery pound cake, sugared strawberries, and fluffy whipped cream is a delightful twist on the classic dessert. With a moist cream cheese pound cake base, sweet macerated strawberries, and creamy whipped topping, this easy recipe is perfect for summer gatherings or a delicious finish to any meal.
Ingredients
Units
Scale
Sugared Strawberries
- 4 cups sliced strawberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Pound Cake
- 3/4 cups butter (softened)
- 4 ounces cream cheese (softened)
- 1 1/2 cups white sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Whipped Cream
- Cool Whip or homemade whipped cream
Instructions
- Prepare the Pan – Preheat your oven to 350°F (175°C). Spray a 9×5 loaf pan with baking spray, then dust with flour to prevent sticking. Set aside.
- Macerate Strawberries – In a medium bowl, combine sliced strawberries, sugar, and vanilla extract. Smash the berries with a fork, stir well, and let sit to develop juices while making the cake.
- Mix Dry Ingredients – In another medium bowl, whisk together the flour and salt. Set aside.
- Cream Butter & Sugar – In a large mixing bowl, beat together softened butter, cream cheese, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Batter – Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Bake the Pound Cake – Pour the batter into the prepared loaf pan and spread evenly. Bake for about 40 minutes, until the top is light golden and a toothpick inserted in the center comes out clean.
- Cool the Cake – Let the pound cake cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely.
- Prepare Whipped Cream – While the cake cools, prepare homemade whipped cream if not using Cool Whip or canned.
- Assemble Shortcakes – Slice the cooled pound cake into 1-inch thick pieces. Top each slice with a generous scoop of sugared strawberries and a dollop of whipped cream. Serve and enjoy immediately.
Notes
- Double the pound cake recipe and use a bundt pan for a larger cake.
- Cool Whip or canned whipped cream can replace homemade to save time.
- Allow strawberries to macerate for at least 15 minutes for maximum flavor.
- Pound cake can be baked a day ahead and stored tightly wrapped at room temperature.
Nutrition
- Serving Size: 1 slice with toppings
- Calories: 340
- Sugar: 32g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
