Strawberry Shortcake Pound Cake Recipe

　　Are you ready to take your dessert game to the next level? If you’re a fan of the classic strawberry shortcake but crave the dense, buttery texture of a pound cake, then this Strawberry Shortcake Pound Cake Recipe is just for you. Combining the sweetness of ripe strawberries with a rich, moist pound cake, this delightful treat is perfect for any occasion, whether it’s a summer picnic or a cozy gathering at home. Let’s dive into this delectable recipe that’s sure to impress your family and friends!

Ingredients

　　To get started, you’ll need the following ingredients:

For the Pound Cake:

• 1 cup (2 sticks) 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

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Pound Cake

1. 　　Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

   

2. 　　In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.

3. 　　Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract next.

4. 　　In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with milk. Start and end with the flour mixture, mixing until just combined.

5. 　　Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

6. 　　Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 2: Prepare the Strawberries

1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries in sugar and let them sit for at least 30 minutes. This process will draw out the juices and create a delicious syrup.

Step 3: Make the Whipped Cream

1. In a mixing bowl, whip the heavy cream with an electric mixer on high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Step 4: Assemble the Dessert

1. 　　Once the pound cake has cooled, slice it into thick pieces.

2. 　　Layer the slices on a plate, followed by a generous spoonful of the macerated strawberries, and a dollop of whipped cream.

3. 　　Repeat the layers as desired, or serve each slice individually with strawberries and cream on top.

   

Enjoy Your Strawberry Shortcake Pound Cake!

　　This Strawberry Shortcake Pound Cake is not only visually appealing but also an explosion of flavors in every bite. The buttery richness of the pound cake beautifully complements the sweet, juicy strawberries and the light, fluffy whipped cream, creating a symphony of taste and texture.

Tips for Success

• Ensure all your ingredients, especially the butter and eggs, are at room temperature for the best mixing results.
• Feel free to experiment with different berries, like blueberries or raspberries, for a twist on this classic recipe.
• For added flavor, consider incorporating a splash of almond extract into the pound cake batter.

Conclusion

　　This delightful Strawberry Shortcake Pound Cake Recipe is bound to become your new go-to dessert. With its easy prep and stunning presentation, it’s a delightful way to showcase seasonal strawberries. Perfect for sharing or savouring all by yourself, this cake will make any occasion feel special. So, grab your ingredients, gather your loved ones, and enjoy this unforgettable treat!