This Strawberry Shortcake Pound Cake is sour cream pound cake with a filling of juicy strawberries, and whipped cream cheese for the ultimate dessert.

There's just something special about a homemade strawberry shortcake. Sweet, juicy berries layered with cream and cake is always a crowd-pleaser, but this recipe takes it to the next level. Instead of shortcake biscuits, we start with a rich sour cream pound cake, then add fresh strawberries and a whipped cream cheese filling.

The result? A stunning Strawberry Shortcake Pound Cake that's moist, flavorful, and perfect for gatherings or anytime you're craving pound cake.

Video Tutorial

Why This Strawberry Shortcake Pound Cake Stand Out

Moist & tender crumb - thanks to sour cream and butter.
Perfect balance of flavors - tangy cream cheese, sweet strawberries, and buttery cake.
Elegant but easy - simple steps, yet looks like a bakery-style dessert.
Delicious filling - This cake is split to include a delicious filling creating a different twist on the typical pound cake.

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Image of Strawberry Shortcake Pound Cake Easy - Strawberry Shortcake Pound Cake Easy recipe - Whip It Like Butter

Tips for Success

Use room temperature ingredients for even mixing and a smooth batter.
Don't overmix once you add the flour; it keeps the cake tender.
Check early - ovens vary, so start checking at 65 minutes.
Grease pan thoroughly - Spray the hell out of it! Bundt cakes can stick if not well prepared.
Use a serrated knife to cut the pound cake for the cleanest cut.
Assemble before serving for the freshest look and texture.

Variations & Substitutions

Berry mix - Try a combo of strawberries, raspberries, and blueberries.
Citrus twist - Add lemon zest to the cake batter for brightness.
Extra indulgence - Drizzle strawberry syrup or white chocolate over the top.
Different pans - Bake in two loaf pans and layer with cream and berries like a torte.

Storage Instructions for the Pound Cake

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months. (Freeze the cake prior to assembling).

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Image of Strawberry Shortcake Pound Cake

Strawberry Shortcake Pound Cake recipe

This Strawberry Shortcake Pound Cake is sour cream pound cake with a filling of juicy strawberries, and whipped cream cheese for the ultimate dessert.

4 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: shortcake, strawberry shortcake, strawberry shortcake pound cake

Prep Time: 15

Cook Time: 1 15

Total Time: 10

Servings: people

Calories: 689kcal

Author: Ashley Frederick

Ingredients

For the cake:
3 c all-purpose flour- sifted
3 c granulated sugar
6 whole eggs- room temperature
1 c (2 sticks) of unsalted butter- room temperature
1 c sour cream- room temperature
½ teaspoon salt
1 teaspoon baking powder
2 tsps vanilla extract
1 teaspoon almond extract
For the filling:
8 oz cream cheese
8 oz whipped cream
½ c powdered sugar
1 lb fresh strawberries
¼ c granulated sugar

US Customary - Metric

Instructions

To make the filling:
(Prepare before or while baking the cake)
Using a hand or stand mixture, mix the cream cheese, whipped topping, and powdered sugar.
Once blended store in an airtight container and refrigerate. (If you enjoy filling on top of your cake as well once sliced, I recommend doubling the ingredients for this recipe.)
Rinse the strawberries, cut off the stem, and cut them into slices.
In a bowl combine the granulated sugar and strawberries. Store in the refrigerator in an airtight container.
Steps to make the cake:
Preheat oven to 325 degrees. Grease and flour the bundt pan or use Baker's Joy Cooking spray or similar.
In a large bowl, cream butter and sugar together until light and fluffy (approximately 5 minutes).
Add the vanilla and almond extracts.
Then, add the eggs one at a time until combined after each addition.
In a separate bowl combine flour, baking powder, and salt.
Add the dry mixture to the wet mixture, alternating with sour cream.
Once the ingredients are well blended pour evenly into greased 12 cup bundt pan.
Bake for 75 minutes or until the cake is golden brown.
Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.
Allow the cake to cool for 20 minutes before removing it from the pan.
Steps to build the shortcake:
Cut the cake in half horizontally. Place the top portion to the side. Spread a generous amount of the filling on the cake layer.
Next, add the strawberries around the inside edge of the cake and place the desired amount of strawberries onto the remainder of the cake layer.
Then add another generous layer of filling on top of the strawberries. Place the top layer on the cake and decorate as desired.
Serve and enjoy!

Video

Notes

⇢ Use room temperature ingredients - Butter, eggs, sour cream and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.

⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.

Nutrition

Frequently asked questions:

How do you keep a pound cake moist?

Once the cake has cooled or even while it is still cooling, store the cake in an airtight container. Only remove the cake from the container when serving and then immediately return it to the container.

Can I use frozen strawberries?

Yes, but fresh strawberries give the best flavor and texture. If using frozen, thaw and drain well to prevent excess liquid.

Can I use regular whipped cream instead of cream cheese whipped cream?

Yes, but the cream cheese helps stabilize the whipped cream so it holds up better between layers.

What can I substitute for the sour cream?

Buttermilk, cream cheese or heavy whipping cream are great substitutions.

More Recipes You'll Love

Looking for another Berry recipe?, try my Blueberry Lemon Bundt Cake with Blueberry Compote!

If you love peach cobbler, try my Peach Cobbler Pound Cake! This cake is made with diced peaches in the batter with a peach cobbler base and a delicious glaze.

This Pineapple Pound Cake is atender pound cake infused with intense pineapple flavor with fresh pineapple folded right into the batter.