PrintStrawberry shortcake with pound cake is a must-try delight!
A delightful dessert combining moist pound cake, juicy strawberries, and fluffy whipped cream, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 30 minutes to 2 hours
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound cake (store-bought or homemade, about 9–10 inches)
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating the strawberries)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar (for sweetening the whipped cream)
- 1 teaspoon vanilla extract (for flavoring the whipped cream)
- 1 tablespoon lemon zest (optional)
- Mint leaves (optional, for garnish)
- Chocolate shavings (optional)
- Almond extract (optional)
Instructions
- Prepare the pound cake (if homemade) by creaming butter and sugar, adding eggs, and baking.
- Prepare the strawberries by washing, hulling, and slicing them, then macerate with sugar.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Assemble the dessert by layering pound cake, strawberries, and whipped cream on a serving plate.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Chill mixing bowl and beaters before whipping cream for better results.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350-400 kcal
- Sugar: 20-25 g
- Sodium: 150-200 mg
- Fat: 20-25 g
- Saturated Fat: 12-15 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40-45 g
- Fiber: 1-2 g
- Protein: 4-5 g
- Cholesterol: 80-100 mg