Homemade Strawberry Shortcake with Pound Cake

Here is my favorite strawberry shortcake recipe, made with a rich, buttery pound cake, fresh strawberries tossed with sugar and lemon juice, and topped with whipped cream.

This strawberry shortcake is what I make every summer when strawberries are at their peak. The pound cake is so much better than store-bought, and it stays moist for days. My kids love helping me slice the strawberries, and we always end up eating half of them before they make it onto the cake!

What Kind of Strawberries Should I Use?

Fresh strawberries are always your best bet for strawberry shortcake, and you’ll want to look for berries that are bright red all the way through with no white or green shoulders. If fresh strawberries aren’t in season, frozen strawberries can work in a pinch – just make sure to thaw them completely and drain off any excess liquid before using them. When picking out strawberries at the store, give them a sniff – they should smell sweet and fruity, which is a good sign they’re ripe and flavorful. Smaller to medium-sized berries tend to be sweeter than the really large ones, so don’t assume bigger is always better when it comes to strawberries.

Options for Substitutions

This classic dessert is pretty forgiving when it comes to swaps:

• Butter: You can replace butter with margarine or vegetable shortening in equal amounts, though butter gives the best flavor. Make sure whatever you use is at room temperature for proper mixing.
• Milk: Any milk works here – whole, 2%, skim, or even buttermilk. If using buttermilk, add 1/4 teaspoon of baking soda to the batter for better rise.
• Vanilla essence: Vanilla extract works just as well. You can also try almond extract for a different flavor, but use only 1 teaspoon as it’s stronger.
• Strawberries: Fresh strawberries are best, but frozen will work if you thaw and drain them first. You can also swap in other berries like raspberries, blueberries, or a mixed berry combo.
• Canned whipped cream: Making homemade whipped cream is easy – just whip 2 cups of heavy cream with 1/4 cup sugar until soft peaks form. Cool Whip also works if you prefer.
• Sugar: Don’t substitute the sugar in the pound cake itself – it’s needed for the proper texture and structure of the cake.

Watch Out for These Mistakes While Baking

The biggest mistake when baking pound cake is opening the oven door too early, which can cause the cake to sink in the middle – wait until at least the last 15 minutes of baking before checking on it.

Overmixing the batter after adding the flour will develop too much gluten and create a tough, dense cake instead of the tender crumb you’re looking for, so mix on low speed just until the flour disappears.

Room temperature ingredients are essential here, especially the butter and eggs, because cold ingredients won’t cream properly and can lead to an uneven texture throughout your cake.

When it comes to the strawberries, don’t skip the chilling step after tossing them with sugar – this draws out the natural juices and creates a syrupy coating that soaks into the cake perfectly.

What to Serve With Strawberry Shortcake?

Strawberry shortcake is pretty much a complete dessert on its own, but I love serving it with a scoop of vanilla ice cream on the side for an extra indulgent treat. A cup of hot coffee or tea makes a nice pairing, especially if you’re serving this for a summer brunch or afternoon gathering. You could also set out some extra fresh berries like blueberries or raspberries for people to add on top if they want. If you’re making this for a crowd, consider putting out some chocolate sauce or caramel drizzle as optional toppings to let everyone customize their slice.

Storage Instructions

Store: The pound cake keeps really well on its own for about 3-4 days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. Once you’ve assembled the shortcake with strawberries and whipped cream, it’s best enjoyed right away since the berries will make it soggy if it sits too long.

Make Ahead: I always bake the pound cake a day or two ahead and keep it wrapped on the counter. You can also slice the strawberries and toss them with a bit of sugar, then store them in the fridge for up to a day before serving. Just wait to add the whipped cream until you’re ready to eat!

Freeze: The plain pound cake freezes great for up to 3 months when wrapped well in plastic wrap and then foil. Let it thaw at room temperature for a few hours before slicing and assembling your shortcakes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6500-7000
• Protein: 65-80 g
• Fat: 390-420 g
• Carbohydrates: 760-820 g

Ingredients

For the pound cake:

• 2 1/4 cups butter (I like Kerrygold unsalted butter for this)
• 3 cups sugar
• 6 eggs (room temperature, about 70°F)
• 4 cups flour (I always use King Arthur all-purpose flour)
• 1 cup milk
• 1 tbsp vanilla
• 1/2 tsp almond extract

For the fruit:

• 2 pints strawberries (sliced into 1/4-inch rounds)
• 2 tbsp sugar
• 1 tsp fresh lemon juice

For serving:

• 1 can whipped cream (I prefer Reddi-wip for the best texture)

Step 1: Prepare Mise en Place and Preheat

• 2 pans
• 6 eggs
• 1 cup milk
• 2 pints strawberries, sliced
• 2 tbsp sugar
• 1 tsp fresh lemon juice

Preheat your oven to 300°F and grease two 9-inch round cake pans or loaf pans, making sure to coat the bottom and sides evenly.

While the oven heats, remove your eggs and milk from the refrigerator and let them come to room temperature—this ensures they incorporate smoothly into the batter and create a better crumb structure.

Clean and slice your strawberries into 1/4-inch rounds, then toss them with 2 tablespoons of sugar and fresh lemon juice in a bowl.

Refrigerate the strawberry mixture for at least 30 minutes while you make the cake; this allows the berries to release their juices and become perfectly tender.

Step 2: Cream Butter and Sugar

• 2 1/4 cups butter
• 3 cups sugar
• 1 tbsp vanilla
• 1/2 tsp almond extract

Using an electric mixer, beat the softened butter on medium speed for about 2-3 minutes until it’s pale and creamy in color.

Gradually add the 3 cups of sugar while continuing to beat, then increase the speed to medium-high and cream the mixture for another 3-4 minutes until it’s light, fluffy, and noticeably lighter in color.

This creaming process incorporates air into the batter, which is essential for the tender, delicate crumb texture that makes pound cake so special.

Add the vanilla and almond extract at the end of this step and beat for 30 seconds to combine.

Step 3: Incorporate Eggs Gradually

• 6 eggs

Add the room-temperature eggs one at a time, beating well after each addition (about 1-2 minutes per egg).

This slow incorporation ensures the eggs emulsify properly with the butter mixture, creating a smooth, homogeneous batter.

After each egg, the mixture may look slightly curdled, but continue beating and it will come together as you add the next egg.

Once all eggs are incorporated, the batter should look smooth, pale, and slightly fluffy.

Step 4: Alternate Flour and Milk to Build Batter

• 4 cups flour
• 1 cup milk

Reduce the mixer speed to low to prevent overworking the flour.

Begin by adding about 1/3 of the flour mixture (from the 4 cups total), then add about 1/3 of the milk, alternating back and forth and ending with the final portion of flour.

Mix on low speed after each addition, just until combined—I find this prevents the development of excess gluten, which would make the cake tough rather than tender.

After the final addition, beat on low for just 10-15 seconds until the batter is smooth and no streaks of flour remain.

Step 5: Bake the Pound Cake

• batter from Step 4

Divide the batter evenly between your prepared pans and smooth the tops with a spatula or the back of a spoon.

Place in the preheated 300°F oven and bake for 1 hour to 1 hour 40 minutes, depending on your oven’s accuracy and the pan size.

The cake is done when a toothpick inserted in the center comes out clean with just a few moist crumbs, or when the top is golden brown and springs back when lightly touched.

Baking at the lower temperature ensures the outside doesn’t brown too quickly while the center cooks through.

Step 6: Cool and Remove from Pans

• baked cakes from Step 5

Remove the cakes from the oven and let them rest in the pans for 10-15 minutes.

This cooling period allows the structure to set before you turn them out, which prevents cracking or breaking.

After resting, run a thin knife around the edges of each cake to loosen it, then carefully turn out onto a wire rack to cool completely.

The cakes should be completely cooled before slicing (about 30-45 minutes), which will give you clean, neat slices.

Step 7: Assemble and Serve

• cooled pound cake from Step 6
• chilled strawberry mixture from Step 1
• 1 can whipped cream

Slice the cooled pound cake into thick slices (about 3/4 to 1 inch) and place on serving plates.

Top each slice generously with the chilled strawberry mixture from Step 1, along with its accumulated juices, then finish with a generous dollop of whipped cream.

Serve immediately while the cake is still at room temperature and the whipped cream is cold for the best contrast in textures and temperatures.

Homemade Strawberry Shortcake with Pound Cake

Delicious Homemade Strawberry Shortcake with Pound Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 55 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings 12 slices

Calories 6750 kcal

Ingredients

  

For the pound cake

• 2 1/4 cups butter (I like Kerrygold unsalted butter for this)
• 3 cups sugar
• 6 eggs (room temperature, about 70°F)
• 4 cups flour (I always use King Arthur all-purpose flour)
• 1 cup milk
• 1 tbsp vanilla
• 1/2 tsp almond extract

For the fruit

• 2 pints strawberries (sliced into 1/4-inch rounds)
• 2 tbsp sugar
• 1 tsp fresh lemon juice

For serving

• 1 can whipped cream (I prefer Reddi-wip for the best texture)

Instructions

 

• Preheat your oven to 300°F and grease two 9-inch round cake pans or loaf pans, making sure to coat the bottom and sides evenly. While the oven heats, remove your eggs and milk from the refrigerator and let them come to room temperature—this ensures they incorporate smoothly into the batter and create a better crumb structure. Clean and slice your strawberries into 1/4-inch rounds, then toss them with 2 tablespoons of sugar and fresh lemon juice in a bowl. Refrigerate the strawberry mixture for at least 30 minutes while you make the cake; this allows the berries to release their juices and become perfectly tender.
• Using an electric mixer, beat the softened butter on medium speed for about 2-3 minutes until it's pale and creamy in color. Gradually add the 3 cups of sugar while continuing to beat, then increase the speed to medium-high and cream the mixture for another 3-4 minutes until it's light, fluffy, and noticeably lighter in color. This creaming process incorporates air into the batter, which is essential for the tender, delicate crumb texture that makes pound cake so special. Add the vanilla and almond extract at the end of this step and beat for 30 seconds to combine.
• Add the room-temperature eggs one at a time, beating well after each addition (about 1-2 minutes per egg). This slow incorporation ensures the eggs emulsify properly with the butter mixture, creating a smooth, homogeneous batter. After each egg, the mixture may look slightly curdled, but continue beating and it will come together as you add the next egg. Once all eggs are incorporated, the batter should look smooth, pale, and slightly fluffy.
• Reduce the mixer speed to low to prevent overworking the flour. Begin by adding about 1/3 of the flour mixture (from the 4 cups total), then add about 1/3 of the milk, alternating back and forth and ending with the final portion of flour. Mix on low speed after each addition, just until combined—I find this prevents the development of excess gluten, which would make the cake tough rather than tender. After the final addition, beat on low for just 10-15 seconds until the batter is smooth and no streaks of flour remain.
• Divide the batter evenly between your prepared pans and smooth the tops with a spatula or the back of a spoon. Place in the preheated 300°F oven and bake for 1 hour to 1 hour 40 minutes, depending on your oven's accuracy and the pan size. The cake is done when a toothpick inserted in the center comes out clean with just a few moist crumbs, or when the top is golden brown and springs back when lightly touched. Baking at the lower temperature ensures the outside doesn't brown too quickly while the center cooks through.
• Remove the cakes from the oven and let them rest in the pans for 10-15 minutes. This cooling period allows the structure to set before you turn them out, which prevents cracking or breaking. After resting, run a thin knife around the edges of each cake to loosen it, then carefully turn out onto a wire rack to cool completely. The cakes should be completely cooled before slicing (about 30-45 minutes), which will give you clean, neat slices.
• Slice the cooled pound cake into thick slices (about 3/4 to 1 inch) and place on serving plates. Top each slice generously with the chilled strawberry mixture from Step 1, along with its accumulated juices, then finish with a generous dollop of whipped cream. Serve immediately while the cake is still at room temperature and the whipped cream is cold for the best contrast in textures and temperatures.