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
Scale
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
