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 Strawberry Shortcake Pound Cake recipe.

The cream used for this shortcake is not just plain whipped topping. This cake is dense and needed cream that could hold up to this cake.

Let's get into this recipe so I can show you how it's done!

For the pound cake you will need: 

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

Ingredients for the filling: 

• Cream cheese
• Whipped topping
• 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. 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 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 inverting it onto a wire rack to complete the cooling process.

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.

**Shop my Amazon store to get the bundt pan used to make this recipe and check out other cooking items used by Whip it like Butter!**

*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

You may also like:

Sour Cream Pound Cake

Peach Cobbler Cream Cheese Pound Cake

Brown Sugar Pound Cake

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