Easy Strawberry Shortcake Pound Cake

Strawberry Shortcake Pound Cake is a made from scratch
Sour Cream Pound Cake with a cream cheese mixture and juicy strawberries. 

Watch us make this Easy Strawberry Shortcake Pound Cake recipe!

If you loved our Sour Cream Pound Cake recipe, you're really going to love how we transformed it into this Easy Strawberry Shortcake. Imagine sinking your fork into a moist, buttery pound cake, generously layered with juicy, sweet strawberries, and topped with a cloud of whipped cream.

This decadent dessert perfectly combines the lusciousness of strawberries with the richness of pound cake. The cream used for this shortcake is not just plain whipped topping. This delectable cake requires a cream that can truly stand up to its dense texture, so we have crafted a special whipped topping just for this recipe.

Let's get into this recipe so I can show you how it's done! You're going to love this delicious homemade cake!

More recipes ---> Buttermilk Pound Cake, Sour Cream Pound Cake, Red Velvet Bundt Cake, Funfetti Pound Cake, Strawberry Pound Cake with a Strawberry Glaze, Sock it to Me Pound Cake, Mile High Pound Cake, Strawberry Crunch Pound Cake, Strawberry Crunch Tacos, Red Velvet Cheesecake Brownies, Condensed Milk Pound Cake

For the pound cake you will need: 

• All-purpose flour
• Granulated sugar
• Unsalted Butter
• Eggs
• Full-fat sour cream
• Salt
• Baking powder
• Vanilla extract
• Almond extract

(Note: The full ingredient list is provided in the recipe card below.)

Ingredients for the filling: 

• Cream cheese
• Whipped cream
• Powdered sugar
• Granulated sugar
• Fresh strawberries

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 stems, and cut them into slices. In a bowl combine the granulated sugar and strawberries.

Store in the refrigerator in an airtight container. The strawberries will create a light syrup during this process.

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 granulated sugar together until light and fluffy (approximately 5 minutes). Add the vanilla and almond extracts.

Then, add the eggs one at a time mixing well 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 your greased 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.

I decorated the cake by simply adding more filling into the opening of the cake and then adding whole strawberries. Keep the remaining sliced strawberries and filling for adding on top of your cake slices.

I recommend chilling the cake for approximately 30 minutes prior to serving for easier slicing.

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful to make sure that your pound cake comes out great!

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently asked questions:

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