If you’re looking to put a delightful spin on a classic dessert, the Strawberry Shortcake made with Pound Cake Recipe is an absolute must-try. This luscious twist replaces the traditional biscuit base with moist, buttery pound cake, elevating the experience with rich texture and buttery flavor. The combination of sweet, juicy strawberries and fluffy cream layered over slices of pound cake creates a dessert that feels both indulgent and refreshingly light. It’s a treat that will quickly become a favorite for family gatherings, casual dinners, or whenever you crave something special with a homemade touch.
Ingredients You’ll Need
Gathering simple, fresh, and quality ingredients is key to making this Strawberry Shortcake made with Pound Cake Recipe shine. Each element plays a role in balancing flavors and textures — from the sweetness of the strawberries to the rich buttery pound cake that forms the perfect base.
- Fresh strawberries: The star of the show, choose ripe, juicy berries for vibrant color and natural sweetness.
- Pound cake: Use a tender, buttery pound cake as the foundation; homemade or store-bought works wonderfully.
- Granulated sugar: A little sugar macerated with strawberries enhances their natural juices and flavor.
- Heavy cream: Whipped to soft peaks for a luscious topping that complements the fruit and cake.
- Vanilla extract: Adds a warm, aromatic dimension to the whipped cream.
- Fresh mint or basil (optional): Provides a refreshing, herbaceous hint if you want to add a creative twist.
How to Make Strawberry Shortcake made with Pound Cake Recipe
Step 1: Prepare the Strawberries
Start by washing and hulling your strawberries. Slice them evenly, then toss with a tablespoon of sugar and let them sit for about 20 to 30 minutes. This process, called maceration, helps the strawberries release their natural juices, creating a luscious syrup that will soak perfectly into the pound cake.
Step 2: Whip the Cream
Pour cold heavy cream into a chilled mixing bowl, add a teaspoon of vanilla extract and a tablespoon of sugar. Whip the cream just until soft peaks form—this means it should be fluffy but still slightly soft to the touch. Avoid over-whipping to prevent turning it into butter.
Step 3: Slice the Pound Cake
Cut the pound cake into thick slices, about 1 to 1.5 inches. The thickness ensures the cake holds up well when layered with strawberries and cream, soaking up just enough juice without becoming soggy.
Step 4: Assemble the Shortcake
Place a slice of pound cake on a serving plate. Spoon a generous amount of the macerated strawberries over the cake, making sure to include some of the sweet juices. Then add a dollop of whipped cream on top. Repeat the layering for multiple servings or build a stacked shortcake for a beautiful presentation.
Step 5: Add Final Touches
Garnish your Strawberry Shortcake made with Pound Cake Recipe with a fresh mint leaf or a light sprinkle of powdered sugar for that classic finish. These little touches add both visual appeal and a hint of extra flavor.
How to Serve Strawberry Shortcake made with Pound Cake Recipe
Garnishes
Fresh herbs like mint or basil add a pop of green and a subtle fresh note that balances the sweetness beautifully. A dusting of powdered sugar can make your dessert look professionally plated and adds a gentle sweetness without overpowering the natural flavors.
Side Dishes
Serve this strawberry shortcake alongside a scoop of vanilla ice cream or a small bowl of citrus sorbet for variety in texture and temperature. For brunch, it pairs wonderfully with lightly brewed coffee or sparkling rosé, enhancing the dessert’s festive vibe.
Creative Ways to Present
Try layering the shortcake ingredients in clear glasses or mason jars to make individual parfaits that showcase the beautiful layers. Alternatively, cut pound cake into cubes and serve alongside the macerated strawberries and whipped cream for a fun, interactive dessert board.
Make Ahead and Storage
Storing Leftovers
Keep any leftover assembled shortcake covered in the refrigerator. Because of the fresh fruit and cream, it’s best enjoyed within 1 to 2 days to preserve the texture and freshness.
Freezing
While you can freeze plain pound cake slices wrapped tightly in plastic wrap and foil, avoid freezing the assembled shortcake. Fresh strawberries and whipped cream do not freeze well and can become watery or icy upon thawing.
Reheating
If you freeze pound cake slices, gently warm them in a toaster oven or microwave for a few seconds before serving to revive their soft, buttery texture. For assembled shortcake, it’s best served fresh and not reheated to keep the cream light and strawberries vibrant.
FAQs
Can I use frozen strawberries for this recipe?
Yes, but be sure to thaw and drain them well before macerating to prevent excess liquid from watering down your shortcake. Fresh strawberries are preferred for the best texture and flavor.
Is it better to use homemade or store-bought pound cake?
Both work wonderfully! Homemade pound cake offers a personal touch and freshness, while a good quality store-bought pound cake can save time and still deliver excellent results.
Can I make this dessert vegan or dairy-free?
Absolutely! Substitute pound cake with a vegan version, use dairy-free whipped cream alternatives, and swap sugar for coconut sugar or agave to tailor the recipe to your dietary needs.
How far in advance can I prepare this dessert?
You can slice the pound cake and macerate strawberries up to a day ahead, storing them separately. Whip the cream fresh before assembling to keep it fluffy and light.
What other fruits can I use instead of strawberries?
Other berries like raspberries, blueberries, or blackberries are fantastic substitutes. Peaches and nectarines also complement the pound cake beautifully, adding a different fruity twist.
Final Thoughts
This Strawberry Shortcake made with Pound Cake Recipe is a joyful celebration of simple ingredients coming together in a fresh, vibrant, and irresistibly delicious way. Whether you’re making it for a special occasion or just because, it promises a burst of sweet summer flavors and a comforting, buttery base that everyone will love. I can’t wait for you to try it and watch it become your go-to dessert too!
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Strawberry Shortcake made with Pound Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cheddar Quick Bread is a deliciously moist and cheesy loaf that takes only minutes to prepare and bakes to a golden perfection. Perfect for a savory snack or a side, it combines sharp cheddar cheese with a flavorful garlic touch, making it a comforting and easy bread recipe ideal for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1½ teaspoons garlic powder
- ½ teaspoon salt
Wet Ingredients
- 1½ cups whole milk
- 1 large egg
- 4 tablespoons butter, melted
Add-ins
- 2 cups freshly shredded cheddar cheese (from block)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking once your batter is prepared.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt until well combined and evenly distributed.
- Add Wet Ingredients: Create a well in the center of the dry mixture, then add the milk, egg, and melted butter. Whisk quickly and gently until just combined; avoid over-mixing to prevent a dense bread.
- Incorporate Cheese: Gently fold the freshly shredded cheddar cheese into the batter using a rubber spatula until evenly dispersed throughout the mixture.
- Bake: Pour the batter into a greased bread pan, spreading it evenly. Place in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean and the top is a lovely golden brown.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool slightly. Slice and serve warm, optionally with butter or chive cream cheese.
Notes
- For best results, use freshly shredded cheddar cheese rather than pre-shredded to avoid anti-caking agents that can affect texture.
- Do not over-mix the batter to keep the bread light and fluffy.
- This recipe can be enhanced by adding herbs like chives or parsley for extra flavor.
- Store leftover bread in an airtight container at room temperature for up to two days or freeze for longer storage.
