Strawberry Shortcake with Pound Cake

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Strawberry Shortcake with Pound Cake features two moist layers of sour cream pound cake layers, topped with whipped cream and macerated strawberries for the ultimate summer treat!

For more strawberry cake recipes, make my strawberry cake with strawberry filling and Berry Chantilly Cake Recipe too!

strawberry shortcake with pound cake on a cake stand topped with whipped cream and macerated strawberries.

In all seriousness, this strawberry shortcake may be one of the best things you’ll make this summer.

It’s a rich, buttery pound cake with cream cheese (you know, the kind with that perfectly golden crust and melt-in-your-mouth crumb), piled high with juicy macerated strawberries and fluffy whipped cream.

If you’ve only had strawberry shortcake with those dry little sponge cakes from the store, this is your glow-up moment. We’re not going back to that in 2025 or ever.

Why This is The BEST Strawberry Shortcake Pound Cake
Strawberry Shortcake Ingredients
Variations and Substitutions
How to make Strawberry Shortcake with Pound Cake
Expert Baking Tips
Recipe FAQs
More Strawberry Cake Recipes
Strawberry Shortcake with Pound Cake Recipe

Why This is The BEST Strawberry Shortcake Pound Cake

Layers of Buttery, rich pound cakes!! The dense, moist crumb soaks up strawberry juices without falling apart or becoming soggy. Total game-changer.
Fresh macerated strawberries for max flavor! Tossing the berries in sugar brings out their natural sweetness and creates the juiciest, most flavorful topping.
The perfect balance of textures! You get tender cake, juicy berries, and airy whipped cream in every single bite—it’s soft, sweet, and dreamy.
It looks fancy, but it’s so easy! No layering, no piping bags, no stress. Simpy slice, spoon the cream and strawberries on top, and serve.

Strawberry Shortcake Ingredients

Fresh Strawberries add natural sweetness and a fresh contrast to the pound cake. We’re gonna toss them in sugar (aka macerate them) so that they release all of their juices, adding so much flavor to the cake.
Cake Flour has a lower protein content than all-purpose flour, which gives the pound cake a finer, softer crumb!
Salted Butter adds rich flavor and moisture. I prefer salted butter as this helps balance the sweetness and round out the overall flavor of the cake.
Sugar sweetens the batter and helps create a golden, slightly crisp crust on the outside of the pound cake.
Butter Vanilla Emulsion or Butter Extract and Vanilla Extract add a rich, creamy vanilla notes that enhances the buttery notes and gives the cake that classic bakery-style flavor.
Sour Cream and Cream Cheese add moisture, richness, and a slight tang that balances the sweetness. They also help create a dense yet tender crumb that holds up well to strawberries and whipped cream.
Nutmeg is my secret ingredient! Just a pinch adds warm, subtle spice that enhances the overall flavor without overpowering the cake.
Optional – you can use strawberry emulsion for the pound cake layers for added strawberry flavor! I do this with my strawberry pound cake and it adds a ton of fruitiness to the cake!

Variations and Substitutions

Add a splash of grand marnier or bourbon to the whipped cream for a boozy take on this classic recipe.
For the gluten free version, use 1-to-1 gluten free flour.
Roast the strawberries with a little balsamic vinegar or honey to enhance the strawberry flavor. This goes so good with that rich pound cake!
All purpose flour works as a good substitute for cake flour. You can also make your own homemade cake flour.

How to make Strawberry Shortcake with Pound Cake

Start by making the Pound Cake Layers

Preheat oven to 325 degrees F. Spray 2 9-inch round cake pans with nonstick baking spray.

dry ingredients whisked together in a bowl.

In a large mixing bowl, sift together cake flour, baking powder, and kosher salt.

butter, cream cheese, and sugar creamed together.

Add salted butter, cream cheese, and sugar to the bowl of a stand mixer fitted with paddle attachment. Cream together for 7 minutes on medium low speed, scraping down the sides of the bowl half way through. Begin adding eggs, one at a time, scraping down the sides of the bowl periodically to ensure all of the ingredients are mixing well together. (Batter may split, this is OK) Add in butter vanilla emulsion or vanilla extract and mix until just combined.

Add in half of the dry ingredients and mix until just combined, about 10 seconds. Then add sour cream and continue to mix until just combined. Then add the remainder of the dry ingredients and mix until a smooth batter forms, about 15 seconds. Divide batter equally among the two prepared pans. Bake for 45-55 minutes, until a toothpick inserted into the center of the cakes comes out with just a few crumbs.
Allow the cake to cool in the pan for 5 minutes and then turn over onto a wire rack to cool completely.

Macerate the Strawberries

While the cakes are cooling, add sliced strawberries to a large bowl and add sugar. Toss to combine and allow the strawberries to sit until the pound cakes have cooled completely.

Make the Whipped Cream

whipped cream in a stand mixer with the whisk attachment.

Add cold cream cheese, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium low speed until combined and smooth, about 1 minute. Scrape down the sides of the bowl.
Reduce mixer to low speed and begin slowly pouring in the cold heavy cream (this prevents splattering – we hate a mess!). Once all of the cream is added, increase mixer speed to medium-high and mix until stiff peaks form, about 2-4 minutes. (keep an eye on it so that you don’t overmix the cream!)

Assemble the Cake

Place one of the pound cake layers onto a cake stand. Top with half of the whipped cream, then place a generous amount of strawberries on top of the cream, pushing them into the cream. Place the second pound cake on top and top with the remaining whipped cream and strawberries.

sliced strawberry shortcake with pound cake on a cake stand.

Expert Baking Tips

Use room temperature ingredients! Butter, eggs, sour cream, and cream cheese should be at room temp. This ensures a smooth, even batter and helps the cake rise properly.
Cream the butter and sugar really well. Don’t rush this step! Beat until pale and fluffy, about 7 minutes. This creates air pockets that lead to a tender, melt-in-your-mouth crumb.
Allow cakes to cool completely before assembling the cakes! If you put the cake together while the cake is still hot, it’ll melt the whipped cream and fall apart.
Don’t overmix the cream! Stop mixing the whipped cream when stiff peaks form – this means the cream should holds its shape firmly. If you lift the beaters straight up, the peaks that form will stand tall and the mixture shouldn’t be runny.

Recipe FAQs

What’s the best way to store leftovers?

Refrigerate the cake in an airtight container and eat within 1–2 days for the best texture. You can also slice and cover with plastic wrap if you don’t have enough room in the fridge for the entire cake (I do this). After day 2, The cake may get soggy from the strawberries and cream, but it’ll still taste great.

Can I use frozen strawberries?

No, you cannot use frozen strawberries. When they thaw, they’ll become mushy and watery and make the cake soggy.

How do I know when the pound cake is done baking?

When a toothpick inserted into the center of the cake comes out with just a few moist crumbs, it’s done!

Can I use store-bought pound cake or does it have to be homemade?

You can! It won’t be nearly as good as this recipe 🙂 but you can still use it!

How do I make the whipped cream stable enough to hold up for hours?

This recipe adds cream cheese to the whipped cream which helps to stabilize the cake at room temperature for up to 4-6 hours. Don’t leave it in the sun, but it will hold up indoors at room temperature.