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Strawberry Shortcake with Pound Cake

Strawberry Shortcake with Pound Cake

Baked in a loaf pan and sliced into thirds, this classic Strawberry Shortcake with Pound Cake is all dolled up with bright, sweetened strawberries and a luscious creamy topping.
4.86 from 48 votes
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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 561kcal
Author: Pat Nyswonger

Ingredients

For the Pound Cake:

  • 2 cups 240 g cake flour
  • 1/2 teaspoon salt
  • 3/4 cups 12 tablespoons butter, (room temperature)
  • 4 ounces cream cheese room temperature
  • 1 cup 200 g sugar
  • 4 large eggs
  • 1-1/2 teaspoons pure vanilla extract

For the Strawberries:

  • 2 pounds fresh strawberries set aside about 6 whole strawberries for later
  • 1/2 cup sugar 100 g

For the Whipped Topping:

  • 1-1/2 packages of cream cheese 12 ounces room temperature
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 cups heavy whipping 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. 

Nutrition

Serving: 1 | Calories: 561kcal | Carbohydrates: 57g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 289mg | Fiber: 2g | Sugar: 37g