Description
This delightful Strawberry Shortcake recipe uses a rich, moist pound cake as the base, topped with juicy, sweetened strawberries and fluffy whipped cream, making it a perfect dessert for any occasion. The pound cake is homemade with butter and cream cheese for extra tenderness and flavor, while the fresh strawberries are gently macerated to bring out their natural sweetness.
Ingredients
Scale
Strawberries
- 4 cups sliced strawberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Pound Cake
- 3/4 cup 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
Topping
- Cool Whip or homemade whipped cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with baking spray and dust it with flour to prevent sticking. Set the pan aside.
- Prepare strawberries: In a medium bowl, combine the sliced strawberries, 1/2 cup sugar, and 1 teaspoon vanilla extract. Gently smash the berries with a fork and stir. Let the mixture sit to develop juices while you prepare the cake batter.
- Mix dry ingredients: In another medium bowl, whisk together the all-purpose flour and salt. Set this mixture aside.
- Beat wet ingredients: In a large mixing bowl, beat together the softened butter, softened cream cheese, and 1 1/2 cups sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
- Combine wet and dry: Gradually add the dry flour and salt mixture to the wet batter, mixing until just combined. Avoid overmixing to keep the cake tender.
- Bake the pound cake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for approximately 40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the pound cake to cool in the pan for 10 minutes, then invert it onto a cooling rack and let it cool completely.
- Prepare whipped cream: While the cake is cooling, prepare homemade whipped cream if you prefer it over Cool Whip or canned whipped cream.
- Assemble and serve: Slice the cooled pound cake into 1-inch thick pieces. Top each slice with a generous scoop of the sugared strawberries and a dollop of whipped cream. Serve immediately and enjoy.
Notes
- Be sure not to overmix the cake batter to keep the pound cake tender.
- You can substitute Cool Whip with freshly whipped cream for a richer flavor.
- Letting the strawberries macerate enhances their natural sweetness and juiciness.
- The pound cake can be made a day ahead and stored covered at room temperature.
- For extra flavor, add a splash of lemon juice or zest to the strawberries.
