The Story & Intro
Hi, I’m Marilyn, 38, from the sunny island of Crete in Greece. One of my fondest childhood memories is sitting at my grandmother’s kitchen table with a slice of freshly baked cake, strawberries glistening, and whipped cream melting slightly on top. That sweet, comforting taste always made everything feel like home.
This Strawberry Shortcake Pound Cake is inspired by those warm, happy moments. It’s a perfect mix of moist, buttery pound cake, fresh juicy strawberries, and fluffy whipped cream. I love sharing this recipe because it’s simple, delicious, and brings smiles to everyone at the table. Whether you’re a beginner or a seasoned baker, this cake will make any occasion feel special.
If you’re craving something sweet and memorable, this Strawberry Shortcake Pound Cake is exactly what you need. Let’s bake together and create a dessert full of flavor and love!
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh mint leaves (optional, for garnish)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan or loaf pan with butter and lightly dust with flour. Set aside.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each addition.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour. Stir in vanilla extract.
Step 4: Bake the Cake
Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 5: Prepare Strawberries and Whipped Cream
While the cake cools, whip heavy cream with powdered sugar until soft peaks form. Slice fresh strawberries and set aside.
Step 6: Assemble the Cake
Slice the pound cake horizontally or into serving pieces. Layer with whipped cream and fresh strawberries. Garnish with extra strawberries and mint leaves if desired. Serve immediately.
Serving Suggestions
This Strawberry Shortcake Pound Cake is perfect for brunch, afternoon tea, or festive gatherings. Pair it with a cup of coffee, iced tea, or a glass of sparkling wine. It’s light, sweet, and bursting with fruity flavor a dessert everyone will love.
Conclusion
Baking is one of my favorite ways to bring happiness to friends and family, and this Strawberry Shortcake Pound Cake is a testament to that. The tender, buttery cake combined with fresh strawberries and creamy whipped topping makes for a dessert that’s simple yet unforgettable. Enjoy baking, sharing, and creating new memories with this sweet treat from Crete!
100-Word Short Version
This Strawberry Shortcake Pound Cake is a simple, sweet dessert full of flavor. Cream butter and sugar, then beat in eggs. Alternate adding flour and milk, then bake at 350°F (175°C) until golden. Whip heavy cream with powdered sugar and slice fresh strawberries. Layer the cooled cake with whipped cream and strawberries, garnish with mint if desired. Perfect for brunch, tea, or family gatherings, this cake is moist, buttery, and deliciously fruity. Easy to make yet impressive on the table, it’s a dessert that brings warmth, sweetness, and joy just like homemade treats from Crete.