Pound Cake Strawberry Shortcake Recipe
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This vanilla pound cake recipe makes the best strawberry shortcake. Adding half and half along with diced strawberries and their juices turns this dense cake into a delightful dessert!
Can I be honest for a minute? I am not the greatest fan of pound cake only because it is so dense. But, when I turned this pound cake into a strawberry shortcake let me tell you it is phenomenal! I think it is the combination of the sugar coated sides, the half and half and the juicy strawberries is what makes this pound cake a number one dessert in my home. Hopefully, it will be a hit at your home as well
Pound Cake Strawberry Shortcake Recipe
Ingredients:
Pound cake
- 2 sticks butter at room temperature (unsalted) or 1 cup
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 Tablespoon cold butter for loaf pan
- 2 Tablespoons granulated sugar for dusting loaf pan
Strawberry Topping
- 1 quart strawberries
- 3/4 cup granulated sugar
- Half and Half milk (optional) for topping
- Whipped cream (optional) for topping
Instructions:
Strawberry Topping
Preparing strawberries first will allow the sliced/diced strawberries to make their own juice when combined with sugar. So, first rinse strawberries under cold water and set aside. Using a strawberry huller remove stems from strawberries and discard stems or place in composter. Slice or dice strawberries any ole way your little heart desires. As for me, I will make thick slices and then dice the strawberries.
Place cut strawberries in a large bowl. Sprinkle with granulated sugar and gently turn sugar into strawberries with a large spoon. Cover bowl with plastic wrap or lid and place in refrigerator.
Pound Cake
Preheat oven to 350 degrees Fahrenheit.
Using 1 Tablespoon cold butter rub the inside of a 8.5 x 4.5 loaf pan until bottom and sides are covered. Add 2 Tablespoons granulated sugar to loaf pan and toss to coat entire inside of pan and set aside.
Using an electric mixer combine sugar and butter in a large bowl and beat on high speed until light and fluffy.
Add eggs one at a time beating well after each addition. Add pure vanilla extract and salt.
Turn mixer to low speed and gradually add all-purpose flour beating until well incorporated.
Pour batter into sugar butter coated loaf pan and smooth out top of batter. Bake for 1 hour or until toothpick comes out clean.
Carefully remove loaf pan from oven and place on cooling rack for about 15 minutes. Then invert cake onto cooling rack, turn cake upright and allow to cool completely on rack.
Slice cake into 1-inch thickness pieces. Place a sliced piece of cake in a small bowl, add desired amount of half and half milk, top cake with a scoop or two of strawberries with juice and finally top with whipped cream. Serve and enjoy!
Note: This pound cake can be served alone or with strawberries.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR POUND CAKE STRAWBERRY SHORTCAKE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Pound Cake Strawberry Shortcake
This vanilla pound cake recipe makes the best strawberry shortcake. Adding half and half along with diced strawberries and their juices turns this dense cake into a delightful dessert!
Ingredients
Pound Cake
- 2 sticks butter at room temperature (unsalted) or 1 cup
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 Tablespoon cold butter (for loaf pan)
- 2 Tablespoons granulated sugar (for dusting loaf pan)
Strawberry Topping
- 1 quart fresh strawberries
- 3/4 cup granulated sugar
- half and half milk (optional) for topping
- Whipped cream (optional) for topping
Instructions
Strawberry Topping
-
Preparing strawberries first will allow the sliced/diced strawberries to make their own juice when combined with sugar. So, first rinse strawberries under cold water and set aside. Using a strawberry huller remove stems from strawberries and discard stems or place in composter. Slice or dice strawberries any ole way your little heart desires. As for me, I will make thick slices and then dice the strawberries.
Place cut strawberries in a large bowl. Sprinkle with granulated sugar and gently turn sugar into strawberries with a large spoon. Cover bowl with plastic wrap or lid and place in refrigerator.
Pound Cake
-
Preheat oven to 350 degrees Fahrenheit.
Using 1 Tablespoon cold butter rub the inside of a 8.5 x 4.5 loaf pan until bottom and sides are covered. Add 2 Tablespoons granulated sugar to loaf pan and toss to coat entire inside of pan and set aside.
-
Using an electric mixer combine sugar and butter in a large bowl and beat on high speed until light and fluffy.
Add eggs one at a time beating well after each addition. Add pure vanilla extract and salt.
Turn mixer to low speed and gradually add all-purpose flour beating until well incorporated.
Pour batter into sugar butter coated loaf pan and smooth out top of batter. Bake for 1 hour or until toothpick comes out clean.
-
Carefully remove loaf pan from oven and place on cooling rack for about 15 minutes. Then invert cake onto cooling rack, turn cake upright and allow to cool completely on rack.
Slice cake into 1-inch thickness pieces. Place a sliced piece of cake in a small bowl, add desired amount of half and half milk, top cake with a scoop or two of strawberries with juice and finally top with whipped cream. Serve and enjoy!
Note: This pound cake can be served alone or with strawberries.
