There’s just something magical about a classic dessert that comes together in minutes yet feels utterly special. That’s exactly why I adore the Strawberry Shortcake Made with Poundcake Recipe—it’s sunshine and celebration tucked into a single dish! Sweet, juicy strawberries and cloud-like whipped cream meet the buttery richness of pound cake for a no-bake marvel that’s both simple and downright irresistible. Whether you’re gathering friends on a summer evening or treating yourself to a weekday indulgence, this is one recipe everyone should experience at least once. Let’s dive into the secrets of this beloved treat!
Ingredients You’ll Need
-
Pound Cake:
- 1 pound cake (store-bought or homemade)
Strawberries:
- 1 pound fresh strawberries (hulled and sliced)
Strawberry Mixture:
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
How to Make Strawberry Shortcake Made with Poundcake Recipe
Step 1: Macerate the Strawberries
Begin by hulling and slicing your fresh strawberries, then pile them into a medium bowl. Sprinkle granulated sugar over the fruit, drizzle with lemon juice, and add a dash of vanilla extract. Stir gently to coat every slice. Let this mixture rest for at least 30 minutes—longer if you can resist!—to allow the berries to soften and release their sweet juices.
Step 2: Slice the Pound Cake
While the strawberries work their magic, turn your attention to the pound cake. Slice it into even, 1-inch thick pieces. This thickness ensures that each serving has the perfect cake-to-topping ratio. If you’re in the mood for a little crunch, lightly toast the slices in a toaster or skillet for a few minutes until just golden at the edges.
Step 3: Whip the Cream
Now, in a chilled bowl, combine heavy whipping cream, powdered sugar, and a splash of vanilla extract. Using a hand mixer or stand mixer, beat the mixture until it forms soft, billowy peaks. This whipped cream should be stable but still gently airy, ready to melt into the berries and cake.
Step 4: Assemble the Strawberry Shortcake Made with Poundcake Recipe
Time for the fun part! Lay a generous slice of pound cake on each dessert plate. Spoon a heap of macerated strawberries and their brilliant red syrup over the top. Finish with an extravagant dollop of whipped cream, letting it cascade down the sides. Serve right away for the best texture and freshest flavors.
How to Serve Strawberry Shortcake Made with Poundcake Recipe
Garnishes
For a pop of color and freshness, add a sprig of mint or a few thinly sliced strawberries to each serving. If you’re feeling fancy, a dusting of powdered sugar or a handful of toasted almond slivers makes this summery treat even more inviting.
Side Dishes
This dessert shines on its own, but a cool glass of lemonade or iced tea pairs beautifully. For a more decadent dessert course, serve alongside a dish of vanilla bean ice cream or a bowl of fresh seasonal fruit to round out the experience.
Creative Ways to Present
Try layering the components in clear parfait glasses for an elegant, portable twist on the Strawberry Shortcake Made with Poundcake Recipe. Or, use a ring mold to stack sliced pound cake, berries, and cream for a modern plated dessert that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra portions, store each component separately when possible. The macerated strawberries and whipped cream should be kept in airtight containers in the refrigerator, and the pound cake wrapped tightly to prevent drying out. Assemble right before serving for the best results.
Freezing
You can freeze leftover pound cake slices for up to a month. Wrap them securely in plastic wrap and place in a freezer-safe bag. Defrost in the refrigerator before using again. Avoid freezing the whipped cream and strawberries, as they’ll lose their texture once thawed.
Reheating
If you prefer your pound cake slightly warm, gently reheat individual slices in a toaster or oven for just a few minutes until they’re softened and a bit crisped at the edges. Do this before assembling with the strawberries and whipped cream for maximum comfort and flavor.
FAQs
Can I use frozen strawberries for this recipe?
Frozen strawberries can work in a pinch, but they will release more juice and can become mushy. For the most vibrant flavor and best texture in the Strawberry Shortcake Made with Poundcake Recipe, fresh strawberries remain the top choice.
Can I make the whipped cream ahead of time?
Absolutely! You can whip the cream a few hours in advance and store it, covered, in the refrigerator. Give it a gentle re-whisk just before serving to bring back its airy texture.
What’s the best store-bought pound cake to use?
Look for a classic, dense pound cake at your local bakery or grocery store. Sara Lee is a reliable option, but any brand with simple, high-quality ingredients makes a fine base for the Strawberry Shortcake Made with Poundcake Recipe.
Can I make this dairy-free?
Definitely! Substitute plant-based whipped topping for the cream, and ensure your pound cake is dairy-free. The flavors will still shine and satisfy any sweet craving.
How far in advance can I macerate the strawberries?
Macerating the strawberries for up to two hours is ideal, but even letting them sit for just 30 minutes will enhance the flavor and create a delicious syrup. Any longer, and they might become too soft, so prepare them closer to serving time if possible.
Final Thoughts
If you’re craving a delightful dessert that’s as easy as it is impressive, you simply have to give the Strawberry Shortcake Made with Poundcake Recipe a try. It’s the perfect combination of flavors and textures, made to turn any gathering or quiet moment into a celebration. Happy indulging, and don’t be surprised when this becomes your new go-to treat!
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Strawberry Shortcake Made with Poundcake Recipe
- Total Time: 20 minutes plus 30 minutes macerating
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Strawberry Shortcake Made with Poundcake recipe. Fresh strawberries, sweetened whipped cream, and tender pound cake come together to create a perfect summer dessert.
Ingredients
Pound Cake:
- 1 pound cake (store-bought or homemade)
Strawberries:
- 1 pound fresh strawberries (hulled and sliced)
Strawberry Mixture:
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Slice and Prepare Strawberries: Slice the strawberries and combine with sugar, lemon juice, and vanilla. Let sit for 30 minutes.
- Prepare Pound Cake: Slice pound cake into 1-inch thick pieces.
- Whip Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Place pound cake slices on plates, top with strawberries, and whipped cream.
- Serve: Enjoy immediately.
Notes
- You can lightly toast the pound cake slices for extra texture.
- This dessert can also be layered into individual parfait glasses for a fun presentation.
- Try using angel food cake or sponge cake for a variation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice with toppings
- Calories: 370
- Sugar: 27g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg
