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.
Servings: 12 people
Calories: 689kcal
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
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
Calories: 689kcal | Carbohydrates: 112g | Protein: 9g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 347mg | Potassium: 234mg | Fiber: 2g | Sugar: 75g | Vitamin A: 749IU | Vitamin C: 27mg | Calcium: 162mg | Iron: 2mg