Strawberry Shortcake With Pound Cake
Highlighted under: Golden Treats
When I think of summer desserts, Strawberry Shortcake With Pound Cake always comes to mind. The combination of sweet strawberries, fluffy whipped cream, and dense pound cake is simply irresistible. I love how this dessert looks as beautiful as it tastes, making it perfect for any gathering. Not only is it a feast for the eyes, but the layers of flavor create a delightful experience with each bite. It's a recipe I always keep in my summer rotation, and I can't wait for you to try it too!
Creating this Strawberry Shortcake With Pound Cake was an adventure I thoroughly enjoyed. I experimented with different ways to enhance the strawberry flavor, and adding a hint of vanilla to the strawberries brought out their natural sweetness wonderfully. The pound cake, baked to perfection, provides a sturdy base while keeping that rich taste everyone loves. It was a hit at my last gathering!
I also discovered that letting the strawberries macerate a little longer intensifies their flavor, transforming them into a luscious topping. The whipped cream made with real vanilla bean adds elegance and depth to the dessert. Trust me, this is the perfect summer delight!
Why You'll Love This Recipe
- Juicy, ripe strawberries that burst with flavor
- Rich, buttery pound cake that complements the fruit perfectly
- Light and airy whipped cream that ties it all together
Mastering the Pound Cake
The key to a successful pound cake lies in the creaming process. When you cream together the softened butter and granulated sugar, aim for a light and fluffy texture, which usually takes about 3-5 minutes. This step incorporates air into the mixture, resulting in a lighter cake. Be sure to scrape down the sides of the mixing bowl periodically to ensure even blending.
Using room temperature ingredients is crucial. Cold butter or eggs can lead to a dense pound cake that doesn't rise properly. To speed up the process, if you're short on time, you can place cold eggs in warm water for about 10 minutes to bring them to room temperature quickly.
Strawberry Selection and Preparation
Choosing ripe strawberries is essential for the topping in this recipe. Look for berries that are firm, plump, and brightly colored without any soft spots. If you can’t find fresh strawberries, consider using frozen strawberries; just be sure to thaw them and drain excess liquid before mixing with sugar to avoid a watery topping.
Letting the strawberries sit with sugar and vanilla extract is crucial as it draws out the juices, creating a sweet syrup. Aim for about 15-20 minutes of resting time at room temperature for maximum flavor. If you prefer a less sweet topping, you can reduce the sugar to 2 tablespoons and still enjoy a deliciously fresh contrast to the rich pound cake.
Perfecting the Whipped Cream
When whipping the cream, I recommend starting with a chilled bowl and beaters for better volume. Placing them in the freezer for 10-15 minutes can help achieve that perfect fluffy texture. Start at a low speed to combine the ingredients, then increase the speed to medium until soft peaks form, indicating the cream is ready to hold its shape without being overbeaten.
For a flavor twist, consider adding a splash of almond extract or a few drops of lemon juice to the whipped cream. This can brighten the overall flavor of the dessert and complements the strawberries beautifully. Just be sure to use sparingly to avoid overpowering the other flavors.
Ingredients
Ingredients
Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Strawberry Topping
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Whipped Cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Mix all the ingredients well before proceeding to the next steps!
Instructions
Instructions
Make the Pound Cake
Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time and stir in the vanilla. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Pour the batter into a greased 9x5 inch loaf pan and bake for 60 minutes or until a toothpick inserted comes out clean.
Prepare the Strawberries
In a bowl, combine the sliced strawberries, sugar, and vanilla extract. Toss gently to combine and let them sit for about 15 minutes to allow the juices to release.
Whip the Cream
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat.
Assemble the Shortcake
Once the pound cake has cooled, slice it into thick pieces. Layer the pound cake slices on serving plates, spoon over the macerated strawberries, and top with generous dollops of whipped cream. Serve immediately for the best experience!
Enjoy your delicious Strawberry Shortcake With Pound Cake!
Pro Tips
- For extra flavor, try adding a splash of orange juice to the strawberries as they macerate.
Make-Ahead Tips
To save time, you can bake the pound cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. This resting period also helps improve the cake's texture as the flavors continue to meld. When ready to serve, simply slice and layer with the strawberries and whipped cream.
The strawberries can also be prepared in advance. Toss them with sugar and vanilla and let them macerate for up to a few hours in the refrigerator. Just be sure to stir them before serving to redistribute the syrup for an even topping.
Storage Suggestions
If you have any leftovers, store the components separately for best results. The pound cake can be kept wrapped in plastic at room temperature for up to 3 days or refrigerated for up to a week. Just make sure to unwrap it to maintain the cake's texture and prevent moisture build-up.
The whipped cream should ideally be consumed within 24 hours, as it can start to deflate after that. If you find it necessary to store it longer, consider stabilizing it with gelatin or cornstarch, which helps maintain its structure for about 2-3 days in the fridge.
Serving Suggestions and Variations
For a more elevated presentation, consider layering individual servings in parfait glasses with cake, strawberries, and whipped cream for a beautiful and interactive dessert. This also allows guests to enjoy varying proportions of cake and topping in each bite.
If you're looking to switch things up, try adding a splash of liqueur, like Grand Marnier or Amaretto, to the strawberries for an adult twist. Alternatively, fresh herbs like mint can enhance presentation and add a refreshing note. Just sprinkle some minced mint over the strawberries before serving for a touch of color and flavor!
Questions About Recipes
→ Can I make the pound cake in advance?
Yes, you can make the pound cake up to 2 days in advance. Just cover it tightly and store it at room temperature.
→ Can I use frozen strawberries?
While fresh strawberries are recommended for the best flavor, you can use frozen strawberries. Just thaw and drain them before using.
→ What can I substitute for heavy cream?
You can use coconut cream or a plant-based whipping cream if you're looking for a dairy-free alternative.
→ How do I store leftovers?
Store any leftover shortcake components separately in the fridge for up to 2 days. Assemble only when ready to serve.
Strawberry Shortcake With Pound Cake
When I think of summer desserts, Strawberry Shortcake With Pound Cake always comes to mind. The combination of sweet strawberries, fluffy whipped cream, and dense pound cake is simply irresistible. I love how this dessert looks as beautiful as it tastes, making it perfect for any gathering. Not only is it a feast for the eyes, but the layers of flavor create a delightful experience with each bite. It's a recipe I always keep in my summer rotation, and I can't wait for you to try it too!
Created by: Noemi Turner
Recipe Type: Golden Treats
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Strawberry Topping
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Whipped Cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time and stir in the vanilla. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Pour the batter into a greased 9x5 inch loaf pan and bake for 60 minutes or until a toothpick inserted comes out clean.
In a bowl, combine the sliced strawberries, sugar, and vanilla extract. Toss gently to combine and let them sit for about 15 minutes to allow the juices to release.
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat.
Once the pound cake has cooled, slice it into thick pieces. Layer the pound cake slices on serving plates, spoon over the macerated strawberries, and top with generous dollops of whipped cream. Serve immediately for the best experience!
Extra Tips
- For extra flavor, try adding a splash of orange juice to the strawberries as they macerate.
Nutritional Breakdown (Per Serving)
- Calories: 360 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 100mg
- Sodium: 200mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g