Strawberry shortcake is one of my favorite desserts. Traditionally made with biscuits or angel food cake.The recipe is simple to follow. You need a few basic ingredients, a mixer, fresh berries, and whipped cream. So when strawberry season hits local markets, whip this up!
As the pound cake is always vegan friendly, it hits the spot perfectly. Moreover, this shortcake is ideal for occasions like Mother’s Day tea parties. People can assemble themselves or enjoy plated helpings.
Bright red berries popping against the soft blonde cake, topped with billows of cream. Each bite bursts with flavor. It’s no wonder I happily make this pretty dessert again and again throughout the summer months. I hope you love it too!
Is Pound Cake the Same as Shortcake
Ingredients
- Pound cake relies on precise amounts of flour, butter, sugar, and eggs for richness.
- Shortcake takes a biscuit-like form with less butter and fewer eggs.
Texture
- Pound cake has a tight, dense crumb that stands alone well.
- Shortcake has an airier crumb perfectly suited to soaking up fruit juices and cream toppings.
Serving Style
- Pound cake commonly enjoys itself or with minimal additions.
- Shortcake acts as a base to combine beautifully with fresh berries and dairy toppings.
Strawberry Shortcake Recipe Pound Cake Ingredients
- 2 cups unsalted butter, softened
- 3 cups + 2 tablespoons granulated sugar, separated
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- 3/4 cup whole milk
- 1 tablespoon vanilla extract
- 2 pints fresh strawberries
- 1 can whipped cream or whipped topping
How I made strawberry shortcake with pound cake in My Kitchen
First, I preheated the oven to 300 degrees Fahrenheit. Then I sprayed a bundt pan with non-stick spray.
Next, I creamed butter and sugar with an electric mixer until light and fluffy. After that, I added eggs one at a time, mixing well between each addition.
Following that, I alternated adding flour and milk to the batter, finishing with flour. I also stirred in vanilla extract for flavor.
Once the batter was ready, I poured it into the prepared pan. Then I placed it the oven for about 1 hour and 40 minutes until a toothpick came out clean.
While the cake baked, I sliced strawberries and tossed them with sugar to draw out their juices and sweeten them up. I refrigerated this for 30 minutes.
After the strawberry shortcake with pound cake cooled, I cut it into slices. Then I layered each plate with pound cake, sweetened strawberries, and whipped cream.
The textures and flavors came together beautifully to create a delightful dessert! I enjoyed indulging in this special treat.
How To Store Leftover Strawberry Shortcake with Pound Cake
Firstly, tightly wrap the shortcake in plastic wrap or place in an airtight container to maintain freshness.
Secondly, refrigerate any remaining pound cake for up to a week. However, only keep the cut strawberries for two days at most to enjoy them at their best.
If you’ve added lemon juice to the strawberries, they may possibly last a few extra hours. But for optimal freshness, aim to use them within two days.
Furthermore, be mindful that layering the pound cake and strawberries resembles a strawberry shortcake cake. This configuration may not hold well depending on how thinly you slice the cake.