Go Back

Strawberry Shortcake

A delightful combination of buttery pound cake, fresh strawberries, and whipped cream, perfect for any dessert lover.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake and Toppings
  • 1 loaf pound cake Prepared according to package instructions
  • 2 cups fresh strawberries, sliced Indie strawberries are recommended
  • 1/4 cup granulated sugar To sweeten the strawberries
Whipped Cream
  • 1 cup heavy whipping cream Chill bowl and whisk for better results
  • 1/4 cup powdered sugar For sweetening the cream
  • 1 teaspoon vanilla extract Or substitute with almond extract

Method
 

Preparation
  1. Prepare the pound cake according to recipe or package instructions and let it cool.
  2. In a bowl, combine sliced strawberries with granulated sugar and let them sit for about 30 minutes to release their juices.
  3. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assembly
  1. Slice the pound cake into layers, and layer with strawberries and whipped cream.
  2. Serve immediately or refrigerate until ready to serve.

Notes

For serving, stack layers high and top with whipped cream and strawberries. Optionally, add a sprinkle of mint. Store leftovers in the fridge for up to two days, keeping strawberries separate.