Strawberry Shortcake Pound Cake

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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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!

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Closeup of strawberry shortcake pound cake showing the layers of golden-brown pound cake with whipped cream and fresh strawberry slices. The cake is placed on a white plate, with more strawberries and a red and white striped towel in the background

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.
A step by step image collage on how to make strawberry shortcake pound cake with mixing all the ingredients for the cake 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.
A step by step image collage on how to make strawberry shortcake pound cake with pouring the cake batter into a tube pan, and baking it

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.
A step by step image collage on how to make strawberry shortcake pound cake with heating the gelatin for the whipped cream, mixing the gelatin with the rest of the whipped cream ingredients, and beating the mixture until it thickens

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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!!!
A step by step image collage on how to make strawberry shortcake pound cake with slicing the cake, spreading the whipped cream in each layer, and adding the strawberries to assemble the cake
Strawberry shortcake pound cake with fluffy whipped cream and sliced strawberries topping each layer, displayed on a white plate with additional strawberries placed around it

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
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 12 servings

Equipment

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

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.
Closeup of a slice of strawberry shortcake pound cake on a plate, showing the texture of the cake and the layers of whipped cream and fresh strawberry slices, with more of the cake in the background

Recipe Help

Can I make the whipped cream ahead of time?

Yep! Just make sure to store it in the fridge in an airtight container. It might lose some fluffiness overnight, so give it a quick whip before using to get it back creamy.

Can I make this recipe with other berries?

Yep! Feel free to get creative with other berries like raspberries, blueberries, or even a mix of your favorites.

More strawberry cake recipes

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Filed Under:  Dessert and Baking, Mother's Day, Oven, Pound Cakes, Spring Recipes

Comments

  1. Hi jocelyn. Very lovely site! 🙂 I would really like to try one of your pound cake recipes and I noticed that you have 3 types, where you use either sprite, cream cheese or sour cream. I was wondering how different they are in taste and crumb, and which one you like the best if any.

    Reply

    1. Hi John! Thanks so much. The tastes of the pound cakes are all very different. I will say that the favorite of my family is either the cream cheese one (which I have to make over and over) or the Sprite one when they want a citrus flavor but you can’t go wrong with either. The sprite one has a lighter texture than the cream cheese and sour cream ones overall though.

  2. Hi Jocelyn

    I think the pound cake can be made a day or two inadvanced, but can it be assembled and refrigerated overnight. Also, what type of knife did you to cut this cake.

    Reply

    1. Hi Jackie, the cake can definitely be made in advance. You can also do the assembly the night before since the whipped cream is stabilized. I used a serrated knife. Let me know if you have anymore questions.

  4. I want to take a fork and dive right into this gorgeous strawberry pound shortcake! Absolutely lovely, Jocelyn!!!

    Reply

  5. Looking at this bundt cake I forget there’s snow on the ground. I’m dreaming of summer!

    Reply

  7. Omg, I would gobble this up in a second. I do love simple desserts such as this also. Sometimes simplicity is best!

    Reply

  8. Definitely wondered how you got the whipped cream to sit like that. Leave it to you to use a little magic. That’s such an interesting method. Thanks for sharing it. Fab photos by the way! This is one of most people’s favorite desserts.

    Reply

    1. Thanks so much! Awww that whipped cream fooled you. It definitely tried to ooze out but oh how delish.

    1. It totally makes me think of spring. I can’t wait for spring to come now!!

5 from 2 votes (2 ratings without comment)

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