Strawberry Shortcake Pound Cake

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Introduction

There’s something magical about the combination of buttery pound cake, juicy strawberries, and fluffy whipped cream. This Strawberry Shortcake Pound Cake combines all these classic flavors into one irresistible dessert. Whether you’re hosting a summer gathering or simply craving a sweet treat, this cake is sure to impress. Unlike traditional shortcake, this version uses a rich pound cake as the base, offering a denser texture that perfectly soaks up the fresh strawberry juices.

Let’s dive into this decadent recipe that will make your kitchen smell heavenly!

Ingredients

For the Pound Cake:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 5 large eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • ½ cup whole milk

For the Strawberry Filling:

  • 2 cups fresh strawberries, diced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

For the Whipped Cream Topping:

  • 1 ½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Preparation

Step 1: Prepare the Pound Cake Batter

  1. Preheat your oven to 325°F (163°C). Grease and flour a loaf pan or bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in the sour cream and vanilla extract until fully incorporated.
  6. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Step 2: Bake the Pound Cake

  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Strawberry Filling

  1. In a bowl, combine diced strawberries, granulated sugar, and lemon juice.
  2. Let the mixture sit for about 15-20 minutes, allowing the strawberries to release their juices.

Step 4: Make the Whipped Cream

  1. In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Keep chilled until ready to assemble.

Step 5: Assemble the Cake

  1. Slice the cooled pound cake horizontally into two or three layers.
  2. Spread a generous amount of strawberry filling over the bottom layer.
  3. Add a layer of whipped cream and then place the second layer of cake on top.
  4. Repeat if using three layers, then finish with a final layer of whipped cream and extra strawberries.

Variations

  • Chocolate Drizzle: Drizzle melted chocolate over the top for a richer taste.
  • Lemon Twist: Add lemon zest to the cake batter for a citrusy kick.
  • Almond Flavor: Replace vanilla extract with almond extract for a nutty twist.
  • Berry Mix: Mix in raspberries or blueberries with the strawberries for extra flavor.

COOKING Notes

  • Ensure all ingredients are at room temperature for the best texture.
  • Do not overmix the batter, as it can make the cake dense.
  • If the cake browns too quickly in the oven, loosely cover it with foil.
  • For extra moisture, brush the cake layers with a simple syrup (equal parts sugar and water, heated until dissolved).

Serving Suggestions

  • Serve with an extra dollop of whipped cream and fresh strawberry slices.
  • Pair with a scoop of vanilla or strawberry ice cream.
  • Dust with powdered sugar for an elegant touch.
  • Enjoy with a hot cup of coffee or tea for an afternoon treat.

Tips

✔ Use fresh, ripe strawberries for the best flavor.
✔ Chill the whipped cream before serving for a firmer texture.
✔ Make ahead: The pound cake can be baked a day in advance and assembled before serving.
✔ Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Nutritional Information (Per Serving)

(Approximate values, depends on serving size)

  • Calories: 420
  • Protein: 5g
  • Carbohydrates: 55g
  • Fat: 20g
  • Sodium: 180mg
  • Sugar: 40g

FAQs

Q1: Can I use frozen strawberries?

Yes, but thaw them first and drain excess liquid before mixing with sugar and lemon juice.

Q2: Can I make this cake gluten-free?

Yes! Substitute all-purpose flour with a gluten-free baking blend.

Q3: How do I keep the whipped cream from melting?

Use stabilized whipped cream by adding 1 tablespoon of cornstarch or powdered gelatin while whipping.

Q4: Can I use store-bought pound cake?

Absolutely! If you’re short on time, a high-quality store-bought pound cake works well too.

Q5: Can I make this ahead of time?

Yes, bake the pound cake a day ahead and store it in an airtight container. Assemble the cake just before serving for the freshest taste.

Conclusion

This Strawberry Shortcake Pound Cake is the perfect blend of buttery richness, fresh strawberries, and fluffy whipped cream. Whether you’re celebrating a special occasion or simply treating yourself, this dessert is bound to be a crowd-pleaser. With easy preparation and plenty of variations, you can customize it to suit your taste. Give this recipe a try and indulge in a slice of pure bliss!

Enjoy baking and happy eating! 🍓🎂

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