Description
A rich and tender pound cake layered with fluffy whipped cream and juicy fresh strawberries. This Strawberry Shortcake Pound Cake blends the buttery comfort of classic pound cake with the bright sweetness of summer berries, making it an irresistible dessert for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 cups fresh strawberries, sliced
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Gradually mix in dry ingredients, alternating with milk, until smooth.
- Pour batter into prepared pan and smooth the top. Bake for 55–60 minutes or until a toothpick inserted comes out clean.
- Cool completely before slicing.
- Toss sliced strawberries with a spoonful of sugar and let rest to release juices.
- Whip cream with powdered sugar until soft peaks form.
- Layer cake slices with whipped cream and strawberries. Top with lemon zest and serve chilled.
Notes
- Use fresh strawberries for the best flavor and texture.
- Let the cake cool before slicing to prevent crumbling.
- Chill the assembled cake before serving for neat layers.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg