Home » Recipes & Tutorials » Cakes and Cupcakes » Scratch Cakes

Strawberry Shortcake (with Pound Cake)

Last Updated On: August 08, 2024 | Published: May 18, 2023 by Melissa Diamond | 15 Comments
Jump To Recipe Jump to Video
Jump To Recipe Jump To Video

This light and fruity Strawberry Shortcake Cake is a delicious twist on classic Strawberry Shortcake. It combines layers of moist buttermilk pound cake, sweetened whipped cream, and fresh strawberries!

Keep this impressive, delicious summer cake recipe in mind for your next celebration, right along with our popular strawberry cake , pineapple upside down sheet cake, and strawberry pound cake recipes!

If you love cake recipes from scratch, make sure to check out our full collection of favorites.

How to Make Strawberry Shortcake Cake

Unlike traditional Strawberry Shortcake, today's recipe is made with three incredibly moist layers of buttermilk pound cake, filled with fresh strawberries and homemade whipped cream. It has officially become one of our favorite layer cakes!

You can find the full, printable cake recipe further down in this post. Here is a quick rundown of our steps!

For the Cake

Buttermilk Pound Cake Ingredients

  • First, preheat the oven to 350 degrees F. Grease and flour three 8 inch round pans. We also like to line the bottoms with parchment paper.
Three Prepared Cake Pans
  • In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
Bowl of dry ingredients with whisk
  • Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
Mixing bowl and paddle attachment with creamed butter and sugar.
  • Add the eggs one at a time, blending after each until the yolk is incorporated.
  • Add the vanilla extract to the 1 cup of buttermilk.
  • With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.
Bowl of Buttermilk Pound Cake batter along with three prepared 8 inch round cake pans
  • Divide the cake batter between the three prepared pans.
Three 8 inch round cake pans filled with pound cake batter
  • Bake at 350℉ for 20-25 minutes or until an inserted toothpick comes out clean or with just a few moist crumbs attached (or the centers of the layers spring back when lightly touched). Bake times may vary!
Pound cake layers cooling in pans on a cooling rack
  • Allow the pound cake layers to cool in the pans on a wire rack for ten minutes before turning out.

For the Sliced Strawberries

To prepare the sliced strawberries for the cake, we sprinkled sugar of the fresh strawberries and stirred to combine. The sugar coated strawberry slices will release more juices as they sit.

Bowl of sliced strawberries

For the Sweetened Whipped Cream

Another key player in this strawberry shortcake cake is sweetened whipped cream!

This is a simple combination of whipped cream, vanilla extract, and confectioners' sugar.

Whip the mixture to soft peaks. We used a handheld mixer but if using a stand mixer, use the whisk attachment. The whipped cream is light and fluffy with just a hint of sweetness.

*Chill the bowl and beaters in the freezer in advance for best results!

Whipped Cream in the mixing bowl with whisk attachment

Assembling the Strawberry Shortcake

Once the cake layers have cooled, it is time to assemble the cake!

Place the first pound cake layer on the cake base or pedestal. Poke small holes on top of the cake layer using a fork or wooden skewer.

Next, spread the layer with strawberries.

Pound cake layer topped with sliced strawberries

Top with whipped cream.

Spreading strawberries with whipped cream

Repeat the steps for the next cake layer.

Spreading whipped cream over strawberries and pound cake

Top with the third pound cake layer.

Layered Strawberry Shortcake with pound cake, berries, and whipped cream
Topping the layered strawberry shortcake cake with whipped cream

Top with fresh strawberries (either whole or sliced).

Top view of strawberry shortcake, topped with fresh strawberries

Strawberry Shortcake on white cake pedestal

Here it is! Such a pretty, simple, and delicious cake!

Sliced Strawberry Shortcake on white pedestal

You can really see the strawberry juice from the macerated strawberry filling in this slice!

Sliced of Strawberry Shortcake Cake

Frequently Asked Questions

Does Strawberry Shortcake Cake need Refrigeration?

Yes, because of the strawberries and whipped cream, this cake should be refrigerated. However, for best taste and texture, allow the cake to sit out an hour before serving. This allows the cake to warm and soften.

Does the Whipped Cream Need to be Stabilized?

We didn't stabilize our whipped cream. The day after assembling the cake, the cake looked the same. However, if you are preparing the cake even further in advance, you could use a stabilizer (like Whip It, etc.). Or, you could even use our whipped cream cheese frosting recipe.

What is the Difference between Traditional Strawberry Shortcake and this Strawberry Shortcake Cake?

Traditional Strawberry Shortcake consists of whipped cream, macerated strawberries, and sweetened biscuits which are crisp and flaky. Strawberry shortcake cakes as we made today consist of softer cake layers and are constructed as a classic layer cake.

What are Macerated Strawberries?

Sliced, fresh strawberries that are combined with sugar are called macerated strawberries. Unlike plain, sliced strawberries, strawberries combined with sugar create a wonderfully juicy strawberry topping. The sugar releases the juices in the berries.

Can the Pound Cake Layers be Frozen?

Yes, you can make the pound cake layers well in advance. Just as with our Whipping Cream Pound Cake, Sour Cream Pound Cake, Classic Pound Cake, and Cream Cheese Pound Cake recipes, these cake layers will freeze beautifully.

Simply wrap each cake layer individually in plastic wrap and foil, and freeze for up the three months.

To thaw, move to kitchen counter, still wrapped. Condensation will form on the foil (rather than the cake)

More Strawberry Cakes

We love strawberry cakes and have made many over the years! We're linking a few of our favorites below. Make sure to checkout our full collection of fabulous strawberry cakes, frostings, and fillings!

Some of our favorite Strawberry Cakes include our Strawberry Lemonade Cake, Strawberry Cake from Cake Mix, and Strawberry Bundt Cake! We also have a great Lemon Berry Cake that is filled with fresh strawberries, blueberries, and lemon whipped cream cheese frosting.

Thanks so much for stopping by! We hope that you enjoy this Strawberry Shortcake recipe! Don't miss our Cake Recipes section as well as our favorite cake recipes from scratch and cake mix recipes!

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

Strawberry Shortcake, sliced on a white pedestal

Strawberry Shortcake (with Pound Cake)

BY Melissa and Bebe
In this Strawberry Shortcake Cake recipe, layers of buttermilk pound cake are filled with fresh strawberries and whipped cream for a truly impressive, flavorful dessert for spring and summer!
Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Dessert
Servings: 15
RATE THIS RECIPE
Print Recipe Pin Recipe

Ingredients

  • 1 ½ cups (339g) unsalted butter, softened (This is the equivalent of 3 sticks of butter)
  • 3 cups (600g) sugar
  • 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
  • 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
  • ½ teaspoon (2)g baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (235 g) buttermilk
  • 2 teaspoons (8g) vanilla extract

Sliced Strawberries

  • 4 cups (578g) sliced, fresh strawberries
  • 3 tablespoons (37g) sugar

Sweetened Whipped Cream

  • 2 cups (480g) whipped cream or heavy cream
  • ½ cup (58g) confectioners' sugar
  • 2 teaspoons (8g) vanilla extract

Instructions

  • Grease and flour three 8 inch round pans. We also like to line the bottoms with parchment paper.
  • Preheat the oven to 350℉
  • In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
  • Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
  • Add the eggs one at a time, blending after each until the yolk is incorporated.
  • Add the vanilla extract to the 1 cup of buttermilk.
  • With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.
  • Divide the cake batter between the three prepared pans.
  • Bake at 350℉ for 20-25 minutes or until an inserted toothpick comes out clean or with just a few moist crumbs attached (or the centers of the layers spring back when lightly touched). Bake times may vary!
  • This makes approximately 7.5-8 cups of batter.
  • Allow to cool in the pans on a wire rack for ten minutes before turning out.

For the Sliced Strawberries

  • Fill a medium sized bowl with the sliced strawberries, sprinkle with 3 tablespoons sugar, and stir to combine. Cover with plastic wrap and store in the refrigerator until ready to use. The sugar coated strawberries will begin to release strawberry juice as they sit.

For the Sweetened Whipped Cream

  • Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
  • Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
  •  The cream begins to thicken (approx. 1 ½ minutes) and soft peaks form. (Peaks that slightly bend over.) Watch closely as this happens quickly.  Do not over mix.

Assembling the Strawberry Shortcake

  • Once the cake layers have cooled, it is time to assemble the cake!
  • Place the first pound cake layer on the cake base or pedestal.
  • Next, poke small holes here and there over the top of the cake with a wooden skewer or the tines of a fork. This allows for better absorption of the strawberry juice.
  • Top with a layer of whipped cream. (Keep in mind that you will need to reserve enough for the next cake layer as well as the top of the cake.)
  • Repeat for the next cake layer. (Poking small holes in the top, adding strawberries, then whipped cream.)
  • Top with the final cake layer and top with the remaining whipped cream.
  • Top with whole or freshly sliced strawberries. If you'd like, you can also press thinly sliced fresh strawberries here and there around the sides of the cake if you would like even more berries to show.
  • Store in the refrigerator under a cake dome or airtight container. Remove from the refrigerator about one hour before serving.

Notes

Substitute for Buttermilk: No Buttermilk? Here is a substitution: Add 1 tablespoon lemon juice or vinegar to a measuring cup. To that, add milk to the 1 cup mark. Stir and allow to sit for a minute or two to thicken.
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Freezing: The cake layers can be made in advance and frozen for up to three months. Wrap each layer tightly with plastic wrap followed by a layer of aluminum foil. To thaw, move to the kitchen counter, still wrapped and thaw for 30-45 minutes before unwrapping. The layers will continue to thaw completely as you assemble the cake.
 

4.88 from 24 votes (20 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 8 MB. You can upload: image. Drop files here

15 Comments

  3. 5 stars
    This recipe was so good!!!!! Mt family couldn't stop eating eat it and we were all fighting for a piece!

    Reply

  5. Hi Joshua, you should have had 7.5-8 cups of batter- which is plenty to be divided between three 8 inch pans. There must have been a missed ingredient or two for you to only have had enough batter for one pan.

    Reply

  7. Hi ladies! Greetings, from Alberta, Canada 🇨🇦 I'd love to make smaller versions of this, and gift them to my apartment neighbors. Do you think I could bake it in loaf pans (adjusting the bake time, of course), then split the loaves into a 2 layer cake for each? Any and all suggestions/words of wisdom would be gratefully appreciated. Thanks so much, and I hope you're all having a wonderful Memorial Day weekend!

    Reply

    1. Hi Terry! I'm sorry that we missed this! You've probably already made your cakes by now, but yes I'm sure that this would work! Your neighbors will love them. ;0)

      Reply

  8. I MADE YOUR LIMONCHELLO BUNT CAKE 4 TIMES AND IT IS WONDERFUL.....................EVERYONE I HAVE SHARED IT WITH ALL WANTED THE RECIPE...............SO EASY AND DELICIOUS.................
    I THINK IT WAS YOUR RECIPE...................
    ENJOYED SEEING YOUR RECIPE'S

    Reply