Strawberry Shortcake with Pound Cake
Classic Strawberry Shortcake with Pound Cake topped with whipped cream and macerated strawberries. It's the ultimate crowd-pleasing dessert!
Equipment
Ingredients
Pound Cake
- 1 1/2 cups (340 g) Salted Butter, (room temperature)
- 4 oz (113 g) Cream Cheese, (room temperature)
- 3 cups (600 g) Sugar
- 5 large (g) Eggs, (room temperature)
- 1 1/2 tbsp Butter Vanilla Emulsion
- 3 cups (375 g) Cake Flour
- 1/2 tsp Baking Powder
- 1/8 tsp Nutmeg
- 1 tsp Kosher Salt
- 1/2 cup (120 g) Sour Cream, (room temperature)
Macerated Strawberries
- 2 lbs Strawberries, (cut in half, cut larger strawberries into quarter)
- 1/4 cups (50 g) Sugar
Cream Cheese Whipped Cream
- 8 oz (226 g) Cream Cheese, (cold)
- 1 cup (125 g) Powdered Sugar
- 1 tbsp Vanilla Extract Paste
- 2 1/2 cups (g) Heavy Cream, (cold)
Instructions
- Preheat oven to 325 degrees F. Spray 2 9-inch round cake pans with nonstick baking spray.
- In a large mixing bowl, sift together cake flour, baking powder, nutmeg, and kosher salt. 3 cups Cake Flour 1/2 tsp Baking Powder 1/8 tsp Nutmeg 1 tsp Kosher Salt
- 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. 1 1/2 cups Salted Butter 4 oz Cream Cheese 3 cups Sugar
- 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. 5 large Eggs 1 1/2 tbsp Butter Vanilla Emulsion
- 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. 1/2 cup Sour Cream
- 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.
- 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. 2 lbs Strawberries 1/4 cups Sugar
- 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. 8 oz Cream Cheese 1 cup Powdered Sugar 1 tbsp Vanilla Extract Paste
- 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!) 2 1/2 cups Heavy Cream
- Now, 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.
Notes
- 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.
Nutrition
Calories: 724kcal, Carbohydrates: 77g, Protein: 8g, Fat: 44g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 183mg, Sodium: 425mg, Potassium: 224mg, Fiber: 2g, Sugar: 56g, Vitamin A: 1600IU, Vitamin C: 36mg, Calcium: 93mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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