Strawberry Shortcake Pound Cake

I’ve always had a soft spot for strawberry shortcake, but let me tell y’all, this strawberry shortcake pound cake recipe has stolen my heart! I loe it so so much. I take of my absolute fave pound cakes, cream cheese pound cake, split it in half and add whipped cream and sweetened strawberries. Once you get to layering that cake with the cream and berries, it all just comes together!

How to make Strawberry Shortcake Pound Cake

Step 1: Mix The Cake Batter

1. Add room-temperature cream cheese, salt, shortening, and butter to a large mixing bowl.
2. Cream until smooth, and slowly add sugar to the bowl.
3. Cream until light and fluffy. Then, add one egg at a time and mix until incorporated.
4. Slow the mixer to a slower speed and add flour one cup at a time into the bowl until just incorporated. Do not overbeat at this point.
5. Add vanilla extract to bowl.
6. Mix until you get a smooth batter.

Step 2: Bake It

1. Pour cake batter into a greased and floured or baking sprayed tube pan.
2. Bake until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan, then remove the cake and place it on a cooling rack.

Step 3: Whip up the cream

1. Add cold water and gelatin to a pan and allow it to sit until it thickens.
2. Heat on the stove over low temperature stirring until the gelatin dissolves.
3. Remove the gelatin and allow it to cool slightly without setting.
4. Add heavy cream, confectioner’s sugar, and vanilla to a large bowl.
5. Beat until slightly thick. Then, pour in the gelatin mixture and beat on low speed until combined.
6. Continue to whip until the cream stiffens up.

Step 4: Assemble the shortcake

1. Gently place a serrated knife at the center of the completely cooled pound cake and slice the cake in half (I placed my cake on my decorating turntable to make this easier!). Remove the top layer and set aside.
2. Add 2/3 of the whipped cream to the top of the pound cake bottom layer. Spread out around the layer.
3. Add 2/3 of the strawberry slices to the top of the whipped cream.
4. Carefully place the top pound cake layer on top of the strawberries and whipped cream without it spreading everywhere.
5. Spread the remaining whipped cream on top of the cake.
6. Decorate with the remaining strawberries, and enjoy!!!

Strawberry Shortcake Pound Cake Recipe

Pound cake, strawberries, and whipped cream are amazing in my strawberry shortcake pound cake. This is perfect to serve for any spring holiday or Sunday dinner.

5 from 2 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 12 servings

Equipment

• Stand mixer
• 12 cup bundt pan

Ingredients

• ▢ 3 sticks unsalted butter at room temperature
• ▢ 1/2 teaspoon salt
• ▢ 2 tablespoons shortening
• ▢ 8 ounces cream cheese at room temperature
• ▢ 3 cups granulated sugar
• ▢ 6 large eggs at room temperature
• ▢ 3 cups sifted cake flour
• ▢ 4 1/2 teaspoons vanilla extract divided
• ▢ 1 1/2 cup heavy cream
• ▢ 6 teaspoons cold water
• ▢ 1 1/2 teaspoon vanilla extract
• ▢ 1/3 cup confectioner’s sugar
• ▢ 1 1/2 teaspoon unflavored gelatin
• ▢ 1 1/2- 2 pints fresh strawberries-stemmed and sliced

US Customary – Metric

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Instructions

• For the pound cake, preheat oven to 325 degrees.
• Add room temperature cream cheese, salt, shortening and butter to large mixing bowl and begin creaming until smooth.
• Slowly add sugar to bowl and cream until light and fluffy which takes up to 10 minutes.
• Add one egg at a time and mix until incorporated.
• Slow mixer to slower speed and add flour one cup at a time into bowl until just incorporated.
• Do not overbeat at this point.
• Add vanilla extract to bowl and mix.
• Once everything is incorporated, pour cake batter into greased and floured or baking sprayed bundt or tube pan.
• Bake for 1 hour and 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack.
• Cake should be cool to the touch (I like to wait at least an hour) before assembling or it will melt the whipped cream.
• For the whipped cream, add cold water and gelatin to pan and allow to sit until it thickens.
• Heat on stove over low temperature stirring until the gelatin dissolves.
• Remove and allow to slightly cool without setting.
• In a large bowl, beat heavy cream, confectioner’s sugar and vanilla until slightly thick.
• Pour in gelatin mixture and beat on slow until combined. Continue to whip until the cream stiffens up.
• To assemble, taking a serrated knife, gently place knife at the center of the completely cooled pound cake and slice the cake in half (Tip: I also placed my cake on my decorating turntable to make this easier.)
• Remove the top layer and set aside. Add 2/3 of the whipped cream to the top of the pound cake bottom layer.
• Spread out around the layer. Next add 2/3 of the strawberry slices to the top of the whipped cream. Carefully place the top pound cake layer on top of the strawberries and whipped cream without it spreading everywhere.
• Next take the remaining whipped cream and spread on the top of the cake and decorate with the remaining strawberries.
• Lastly, enjoy!!!

Notes

How to store 

Wrap it tightly in plastic wrap or keep it in an airtight container to maintain freshness. It’s best kept in the refrigerator, especially since it’s been topped with fresh strawberries and cream.  It should last for about 2-3 days in the fridge.

Enjoy your scrumptious fruity creation within 3-4 days for the best flavor and texture!

Nutrition

Calories: 591kcal | Carbohydrates: 89g | Protein: 10g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 204mg | Potassium: 334mg | Fiber: 4g | Sugar: 62g | Vitamin A: 843IU | Vitamin C: 81mg | Calcium: 80mg | Iron: 1mg

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Recipe Tips

1. Use Room Temperature Ingredients: Boos, this can’t be stressed enough. Ensure your butter, cream cheese, and eggs are at room temp for a smooth, well-blended batter.
2. Mix the Batter Gently: Overmixing can make the cake tough. Fold it in until just combined.
3. Fresh Strawberries: Thawed frozen strawberries can work but always try to use fresh, ripe strawberries for the best flavor and presentation.
4. Proper Cooling: Letting your cake cool completely before slicing or adding any toppings is key. A warm cake is a fragile cake, and rushing could lead to a crumbly mess.

Recipe Help

More strawberry cake recipes

• Strawberry Shortcake Cake
• Strawberry Pound Cake Recipe
• Strawberry Lemonade Cake
• Strawberry Cake
• Strawberry Crumble Cake
• Strawberry Cornmeal Cake (With How To Video)
• Strawberry Shortcake Trifle

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