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Strawberry Shortcake with Pound Cake

This delightful dessert features layers of thick pound cake, fresh strawberries, and whipped cream, perfect for summer gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the strawberries
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup sugar for macerating the strawberries
For the cake and cream
  • 1 pound pound cake (store-bought or homemade) sliced into thick, even pieces
  • 1 cup heavy cream for whipping
  • 1/4 cup powdered sugar for the whipped cream
  • 1 teaspoon vanilla extract for flavor

Method
 

Preparation
  1. In a medium bowl, combine the sliced strawberries and sugar. Toss gently to coat the berries and let them macerate for about 30 minutes.
  2. In a separate mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form, about 3-5 minutes.
  3. Slice the pound cake into thick, even pieces, roughly 1-inch thick.
Assembly
  1. Begin layering in a large serving dish or individual cups: start with a slice of pound cake, followed by macerated strawberries and a dollop of whipped cream.
  2. Continue to layer until ingredients are used up, ending with whipped cream. Top with extra strawberries for presentation.

Notes

Serve chilled or at room temperature. Pair with iced tea or sparkling water. For a polished presentation, use clear glasses.