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Strawberry shortcake just got an upgrade. Swap the crumbly biscuits for buttery cream cheese pound cake, load it with syrupy strawberries, and top it off with a thick, tangy cloud of cream cheese whipped cream.
It’s bold, make-ahead friendly, and downright dreamy.
Want the classic version with biscuits instead of pound cake? Head over to my classic strawberry shortcakes.
Here’s Why This Pound Cake Strawberry Shortcake Recipe Works
Cream cheese in the cake: Adds moisture and richness, giving you a velvety crumb that doesn’t dry out.
No soggy layers: Pound cake is sturdy enough to soak up berry juice without falling apart.
Cream cheese whipped topping: More structure than plain whipped cream, so it stays fluffy for hours.
Built for a crowd: Slice it, layer it, chill it. This shortcake is ready for the spotlight.
Recipe Tips
Use cake flour: It keeps the pound cake tender without sacrificing structure.
Don’t overmix: Once the flour goes in, mix just until combined to avoid a tough cake.
Let the strawberries sit: That 30-minute maceration time brings out maximum juiciness.
Whip cream gradually: Start slow and ramp up speed to get thick, stable peaks without over-whipping.
Want extra oomph? Drizzle with our strawberry glaze for even more berry flavor.
Prefer a classic twist? You can also use our cold oven pound cake for this shortcake, dense, buttery, and just as sturdy.
Pound Cake Strawberry Shortcake
Juicy berries, real cream, and a cake that doesn’t crumble under pressure. That’s how you do shortcake.
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Strawberry Shortcake with Pound Cake
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Ingredients
For the Pound Cake:
- 2 cups cake flour, 240 grams
- ½ teaspoon salt
- ¾ cups butter, 12 tablespoons, (room temperature)
- 4 ounces cream cheese, room temperature
- 1 cup granulated sugar, 200 grams
- 4 large large eggs
- 1 ½ teaspoons vanilla extract
For the Strawberries:
- 2 pounds fresh strawberries, set aside about 6 whole strawberries for later
- ½ cup granulated sugar, 100 grams
For the Whipped Topping:
- 12 ounces cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 2 cups heavy cream
Instructions
For the pound cake:
- Preheat oven to 325 degrees. Spray a standard 9 by 5-inch loaf pan with cooking spray.
- In a medium bowl, whisk the flour and salt together and set aside.
- Place the butter and cream cheese in a mixing bowl. Use an electric mixer to beat on medium speed until smooth. Add the sugar and increase the speed to high. Beat until light and creamy, about 4 or 5 minutes. Add the eggs, one at a time, beating after each addition. Stop the motor occasionally and scrape the bowl with a rubber spatula. Add the vanilla and mix well. Gradually add flour mixture. Beat just until incorporated. Don't overbeat or the cake will not be tender. Pour the batter into the loaf pan.
- Bake the loaf pan to the center of the oven until golden brown on top and a cake tester or toothpick comes out with just a few crumbs, about 45-50 minutes.
- Remove the cake from the oven and place on a cooling rack for 20 minutes. Slide a knife around the edge of the pan to loosen the cake, then remove the cake and let it cool completely.
For the Strawberries:
- Set aside about 6 strawberries that you will use for decorating the top of the cake.
- Slice the rest of the strawberries into a medium-size bowl and toss with the sugar. Allow to sit for 30 minutes to become juicy.
For the Whipped Topping:
- Blend the cream cheese and sugar together until smooth and creamy, add the vanilla and salt and mix well.
- Scrape down the sides and bottom of the bowl and add the cream all at once. With the mixer set on low, begin blending while gradually increasing the speed. Whip to thick and fluffy.
To Assemble the Strawberry Shortcake with Pound Cake:
- Slice the cooled cake horizontally, into 3 equal layers. Spoon part of the juice from the strawberries onto the bottom layer of the cake, then spoon on some of the strawberries.
- Cover the strawberries with a thick layer of the whipped topping. Repeat with the second layer.
- Cover the top of the cake with a thick layer of the topping. You will have extra strawberry mixture to serve alongside the cake.
- Quarter the reserved fresh strawberries and arrange attractively on top of the cake.
To Serve:
- Place the remaining juicy, sweet strawberries in a dish to be drizzled on the cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
How long before serving can I actually put this all together? I’m doing a dinner party tonight and have all separate but would love to put it together for a pretty presentation rather than doing last minute in front of all.
You can assemble it 3 to 4 hours before serving.
Did u use confectioner sugar in the whipped topping as well as with the strawberries?
Hi, Mary….No, the sugar in both the strawberries and the whipped topping is regular granulated sugar.
Can I use store bought pound cake? Like the Sare Lee brand?
Thanks!
Hi, Denise: Sure, I’m all for shortcuts with shortcakes lol… Sara Lee is a great brand. Enjoy!
Hi! Trying this dessert. Can I make the whip topping the day before and put it together when ready to serve?
Thanks
I would hold off on making the whipped topping until the day you serve it. The cream cheese keeps the whipped cream stabilized for several hours but it will be more deflated after you store it overnight.
Thanks!!
you’re welcome!
This is a beautiful dessert!!
Thanks, Camila 🙂