Strawberry Shortcake with Pound Cake is a summer dessert with fresh strawberries, rich and buttery cake, and a scoop of whipped cream. It’s a classic dessert that’s easy to feed a crowd, many of whom will want seconds.
I don’t start making fresh strawberry desserts until they are perfectly ripe, sweet, and juicy, which is usually around late April and right in time for Mother’s Day. It works well for graduations, Father’s Day, and all the summer holidays, too.
Looking for some other fresh summer desserts? Check out our triple berry trifle and individual peach cobbler.
Pin it to your favorite dessert board! ⤵️
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Why You’ll Love Strawberry Shortcake with Pound Cake
- Desserts with pound cake are never a hard sell. This strawberry shortcake is dense, buttery, and soul-satisfying.
- The strawberry topping is sweet, juicy, and tart. It’s so juicy that sometimes I get the urge to drink it (but maybe that’s just me).
- It’s one of the easiest summer sweets you can make with store-bought pound cake, fresh strawberries and whipped cream. If you can chop some berries, you can make this dessert.
Ingredients
- Fresh Strawberries
- Pound cake
- Whipped cream
- Sugar
See the recipe card for quantities.
How to Make Strawberry Shortcake with Angel Food Cake
Follow the instructions to make the strawberry sauce.
Slice the pound cake into 6 even pieces.
Place one slice on a serving plate. Spoon strawberry sauce over the top, then add whipped cream.
Repeat with the remaining ingredients to make additional servings. Enjoy!
Top Tip
Allow the berry mixture to rest in the fridge for half an hour. Doing so releases more of the juices and sweet/tart berry flavor.
Storage
If assembled, consume within a day or the cake will get mushy. If stored separately, the cake and strawberry topping will stay fresh for up to 3 days.
More Strawberry Desserts to Try
FAQs
I always use fresh strawberries for shortcake recipes as they have a more appetizing texture. Frozen strawberries tend to have a mushy texture once thawed.
Because I like the strawberries to be firmer, I make the topping same day. I would only make it a max of 1 day in advance.
Strawberry Shortcake with Pound Cake Recipe
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Ingredients
- 1 Cup Strawberry Sauce Recipe
- 11.5 Oz Pound Cake Homemade or Store Bought
- 1 Cup Whipped Topping
Instructions
- Follow the instructions to make the strawberry sauce.
- Slice the pound cake into 6 even pieces.
- Place one slice on a serving plate. Spoon strawberry sauce over the top, then add whipped cream.
- Repeat with the remaining ingredients to make additional servings. Enjoy!
Notes
- This recipe is best eaten the same day.
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