Strawberry Shortcake Made with Poundcake Recipe
Get ready to fall in love with a delightful twist on a classic favorite: the Strawberry Shortcake Made with Poundcake Recipe. This recipe swaps out traditional biscuits for tender, buttery poundcake, creating a rich base that perfectly complements the sweet, juicy strawberries and fluffy whipped cream. It’s an absolute showstopper that’s surprisingly easy to whip up, making it ideal for gatherings, celebrations, or whenever you want a special treat that feels both nostalgic and fresh. Prepare for a burst of flavor in every bite and a dessert experience you’ll want to share with everyone you know!

Ingredients You’ll Need
Simple ingredients come together beautifully in this dessert, each playing an essential role to bring harmony in taste, texture, and appearance. With basics like strawberries, butter, and sugar, you’ll create a recipe that feels both comforting and indulgent.
- 4 cups sliced strawberries: These juicy fruits bring natural sweetness and vibrant color to your dish.
- 1/2 cup sugar: Perfect for macerating the strawberries and releasing their luscious juices.
- 1 teaspoon vanilla extract: Adds a warm, floral hint that complements the berries wonderfully.
- 3/4 cups butter (softened): Provides richness and moisture essential for that tender poundcake texture.
- 4 ounces cream cheese (softened): Gives the poundcake a subtle tang and extra creaminess.
- 1 1/2 cups white sugar: Sweetens the cake while aiding in creating a light crumb.
- 3 large eggs: Bind everything together and enrich the cake’s structure.
- 1 1/2 cups all-purpose flour: The foundation for the cake’s tender crumb.
- 1 teaspoon salt: Just a pinch to enhance all the flavors in the poundcake.
- 2 teaspoons vanilla extract: Infuses the batter with deep, sweet aromatics.
- Cool Whip or homemade whipped cream: The perfect light and creamy finish to complement the cake and strawberries.
How to Make Strawberry Shortcake Made with Poundcake Recipe
Step 1: Prepare the Pan
Before you dive into mixing, preheat your oven to 350°F (175°C). Spray a 9×5 loaf pan generously with baking spray and then dust it lightly with flour. This extra step ensures your poundcake comes out perfectly without sticking, giving you beautiful slices later.
Step 2: Macerate Strawberries
In a medium bowl, combine your sliced strawberries, 1/2 cup sugar, and 1 teaspoon vanilla extract. Use a fork to gently smash the berries, encouraging them to release their juices. Set this mixture aside while you work on the cake; this resting time is key for juicy, flavorful strawberries in your shortcake.
Step 3: Mix Dry Ingredients
Whisk together the flour and salt in a separate bowl. This simple step helps distribute the salt evenly so every bite of poundcake is perfectly balanced in flavor.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter, cream cheese, and white sugar until the mixture is light and fluffy—this usually takes a few minutes. Then, add the eggs one at a time, beating well after each addition to maintain that airy texture. Finally, stir in the 2 teaspoons of vanilla extract for that irresistible aroma.
Step 5: Combine Batter
Gradually fold in the dry ingredients to the moist mixture. Take care to mix just until everything comes together—overmixing can result in a tougher cake, and we want that delicate crumb here.
Step 6: Bake the Pound Cake
Pour your batter into the prepared loaf pan and spread it evenly. Slide it into the oven and bake for about 40 minutes, or until the top is a pretty light golden brown and a toothpick inserted into the center comes out clean. This step creates the moist, buttery poundcake that’s the heart of this shortcake recipe.
Step 7: Cool the Cake
Once out of the oven, let the poundcake cool in the pan for about 10 minutes—it helps it set up so you can safely remove it without breaking. Then invert it onto a cooling rack and let it cool completely. This cooling stage ensures the poundcake slices cleanly without crumbling.
Step 8: Prepare Whipped Cream
While the cake cools, whip up some freshly made whipped cream or grab your favorite Cool Whip. Either option works beautifully here, bringing a light, airy counterpoint to the denser poundcake and juicy berries.
Step 9: Assemble Shortcakes
Slice the cooled poundcake into 1-inch thick pieces. Pile each slice generously with your macerated strawberries, including all those tasty juices, then crown with a big dollop of whipped cream. Serve right away and watch smiles blossom around your table.
How to Serve Strawberry Shortcake Made with Poundcake Recipe

Garnishes
Beyond the classic strawberry and whipped cream topping, you can add a sprinkle of fresh mint leaves for a pop of refreshing color and flavor. A light dusting of powdered sugar over the top adds an elegant, frosted finish that’s perfect for special occasions.
Side Dishes
This strawberry shortcake pairs wonderfully with simple iced tea or a sparkling lemonade to balance out the sweetness. For a brunch spread, consider serving it alongside a fresh fruit salad or a light cheese plate to create a vibrant flavor palette.
Creative Ways to Present
For an eye-catching dessert, try serving your strawberry shortcake in pretty glass jars or dessert bowls to show off the layers of poundcake, strawberries, and whipped cream. Another fun idea is to make mini shortcakes using cupcake pans for individual portions that are perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the Strawberry Shortcake Made with Poundcake Recipe, store the poundcake slices separately in an airtight container at room temperature for up to 2 days. Keep the strawberries and whipped cream refrigerated in separate containers to maintain freshness.
Freezing
You can freeze the poundcake slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. They freeze well for up to 3 months. To enjoy later, thaw them overnight in the fridge and then assemble fresh with strawberries and whipped cream.
Reheating
If you’d like to warm up the poundcake before assembling your shortcake, just pop the slices in a toaster oven or microwave for a few seconds until slightly warm. This brings out the buttery flavors and creates a cozy contrast with the cool whipped cream and juicy strawberries.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for the best texture and flavor, you can use frozen ones if you thaw and drain them well beforehand to avoid excess moisture diluting your shortcake.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. Just make sure the blend contains xanthan gum or a similar binder to maintain the poundcake’s texture.
Can I make the whipped cream from scratch?
Definitely! Whipping heavy cream with a bit of sugar and vanilla extract until soft peaks form gives you a fresh and fluffy whipped cream that elevates the shortcake wonderfully.
How far in advance can I prepare this dessert?
You can make the poundcake and macerate the strawberries a day ahead. Keep them stored separately and assemble the shortcakes just before serving to keep everything fresh and vibrant.
What is the best way to slice the poundcake?
Use a serrated knife and slice gently with a saw-like motion to get clean, even slices without crumbling. Cutting after the cake is completely cooled helps as well.
Final Thoughts
I can’t recommend the Strawberry Shortcake Made with Poundcake Recipe enough—it’s that perfect combination of buttery richness, bright fruitiness, and creamy sweetness that hits all the right notes. Whether you’re making it for family, friends, or a special occasion, this recipe brings joy at every forkful. Give it a try and enjoy the smiles it’s sure to inspire!
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Strawberry Shortcake Made with Poundcake Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This delicious Strawberry Shortcake made with poundcake combines sweet macerated strawberries and creamy whipped topping layered on moist, homemade poundcake. Perfect for an elegant dessert or a refreshing treat with fresh berries and rich cream cheese-enhanced cake.
Ingredients
Strawberry Topping
- 4 cups sliced strawberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Poundcake
- 3/4 cup butter, softened
- 4 ounces cream cheese, softened
- 1 1/2 cups white sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Topping
- Cool Whip or homemade whipped cream
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×5 inch loaf pan with baking spray, then dust it with flour to prevent sticking. Set aside for later use.
- Macerate Strawberries: In a medium bowl, combine the sliced strawberries with 1/2 cup sugar and 1 teaspoon vanilla extract. Gently mash the strawberries with a fork to release their juices and stir well. Let this mixture sit while you prepare the cake to develop flavorful juices.
- Mix Dry Ingredients: In another medium bowl, whisk together the all-purpose flour and salt. Set this dry mix aside.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and 1 1/2 cups sugar together until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition to combine fully. Stir in the 2 teaspoons vanilla extract.
- Combine Batter: Gradually add the flour and salt mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the Pound Cake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for about 40 minutes, or until the top turns a light golden color and a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the pound cake cool in the pan for 10 minutes, then invert it onto a cooling rack to cool completely before slicing.
- Prepare Whipped Cream: While the cake is cooling, prepare homemade whipped cream if not using Cool Whip or canned whipped topping.
- Assemble Shortcakes: Slice the cooled pound cake into 1-inch thick pieces. Top each slice generously with the macerated strawberry mixture and a dollop of whipped cream. Serve immediately for best freshness and taste.
Notes
- For extra flavor, chill the macerated strawberries for at least 30 minutes before serving.
- If preferred, substitute Cool Whip with homemade whipped cream for a fresher taste.
- Do not overmix the batter to keep the poundcake moist and tender.
- Use fresh strawberries for the best texture and flavor.
- The loaf cake is best served fresh but can be stored wrapped at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American