Indulging in a slice of Strawberry Shortcake (Pound-Cake Way) is a delightful experience. The recipe combines fluffy pound cake with succulent strawberries and whipped cream, making it a perfect treat for any occasion. Whether it’s a picnic or a family gathering, it brings joy and sweetness to the table.
For those with dietary restrictions, consider using gluten-free flour as a substitute for all-purpose flour. If you need a dairy-free option, almond or coconut milk can work well in place of regular milk. Fresh strawberries are ideal for flavor, but frozen can also be used if you are in a pinch—just be sure to thaw and drain them properly before adding sugar to avoid excess moisture.
Cakes
Strawberry Shortcake (Pound-Cake Way) Recipe
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 3 tablespoons butter
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice (bottled is fine)
- 3 cups fresh strawberries
- 1/2-1 cup sugar
Instructions
- In a small bowl, combine 1 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt, then stir to combine and set aside.
- In a glass measuring cup or small bowl, add 1 cup milk and 3 tablespoons butter, then heat in the microwave for about 1 minute until the milk is heated and the butter is melted.
- Meanwhile, crack 2 eggs into a large bowl and, using a hand-held mixer, mix for about 3 minutes until the eggs double in volume and are fluffy.
- Add 3/4 cup sugar to the eggs and mix for 3 more minutes.
- Add 1 teaspoon vanilla and 1 teaspoon lemon juice, mixing briefly to combine.
- Add 1/3 of the flour mixture and mix well.
- Pour in half of the hot milk mixture and continue mixing until combined.
- Add another 1/3 of the flour and mix well, followed by the remaining milk mixture, and finish with the last of the flour. Scrape down the bowl to ensure everything is well combined.
- Pour the batter into a loaf pan that has been sprayed with baking spray or greased and floured.
- Bake at 350 degrees Fahrenheit for 20-25 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Wash and slice 3 cups fresh strawberries, placing them in a medium-sized bowl, and add sugar starting with 1/2 cup, adjusting for taste. Refrigerate the strawberries for at least 20 minutes to soften and create a sauce.
- Serve slices of the cake topped with the macerated strawberries and a dollop of whipped cream or a scoop of vanilla ice cream.
Part of our Homemade Cake Recipes collection — Part 6 of 6:
For a classic twist, I highly recommend trying the Strawberry Shortcake Old Fashioned Style. The recipe offers a nostalgic experience with its homemade biscuits and whipped cream, beautifully layering flavors and textures that will make your heart sing. Try the Strawberry Shortcake Old Fashioned Style! recipe.