Description
A delightful Strawberry Shortcake made with a rich and moist homemade pound cake, layered with macerated sweet strawberries and luscious whipped cream. Perfect for a classic, indulgent dessert that serves 10 and brings the freshness of summer berries indoors.
Ingredients
Scale
Strawberries:
- 4 cups sliced strawberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Pound Cake:
- 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
Toppings:
- Cool Whip or homemade whipped cream
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×5 loaf pan with baking spray and dust lightly with flour to prevent sticking. Set the pan aside while you prepare other ingredients.
- Macerate Strawberries: In a medium bowl, combine sliced strawberries, 1/2 cup sugar, and 1 teaspoon vanilla extract. Use a fork to gently smash the berries, then stir well. Let the mixture sit to develop natural juices as you prepare the cake batter.
- Mix Dry Ingredients: In another medium bowl, whisk together the 1 1/2 cups all-purpose flour and 1 teaspoon salt. Set aside for later use.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened 3/4 cup butter, 4 ounces cream cheese, and 1 1/2 cups white sugar together until the mixture is light and fluffy. Beat in the 3 eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 2 teaspoons vanilla extract for added flavor.
- Combine Batter: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain a tender cake texture.
- Bake the Pound Cake: Pour the batter evenly into your prepared loaf pan. Bake in the preheated oven for about 40 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the pound cake from the oven and let it cool in the pan for 10 minutes. Then invert the cake onto a cooling rack and allow it to cool completely before assembling the shortcakes.
- Prepare Whipped Cream: While the cake cools, prepare homemade whipped cream if not using store-bought Cool Whip or canned whipped cream, ensuring it is light and fluffy for topping.
- Assemble Shortcakes: Slice the cooled pound cake into 1-inch thick pieces. Place a slice on a serving plate, top generously with the macerated strawberries along with their juices, and finish with a dollop of whipped cream. Serve immediately for the best texture and flavor.
Notes
- For best results, ensure the butter and cream cheese are softened to room temperature before mixing.
- Macerating strawberries ahead of time enhances their natural sweetness and juiciness for the perfect topping.
- If desired, you can substitute fresh whipped cream with store-bought Cool Whip for convenience.
- Store any leftover assembled shortcakes in the refrigerator and consume within 1-2 days for optimal freshness.
- Make sure to cool the pound cake completely to prevent the whipped cream from melting when assembling.
