Strawberry Shortcake Made With Pound Cake

Strawberry Shortcake Made With Pound Cake

The Spruce / Julia Estrada

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
390 Calories
23g Fat
44g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 390
% Daily Value*
Total Fat 23g 29%
Saturated Fat 12g 60%
Cholesterol 84mg 28%
Sodium 237mg 10%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 7%
Total Sugars 29g
Protein 5g
Vitamin C 51mg 256%
Calcium 68mg 5%
Iron 1mg 7%
Potassium 261mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for easy strawberry shortcake is a great dessert any time of the year. And it only uses three main ingredients, along with confectioners' sugar and a little vanilla, so it couldn't be simpler to make.

Use your favorite store-bought frozen pound cake instead of shortcake. A shortcake biscuit, which is a lightly sweetened biscuit, is classic with strawberries and cream. But if you want a quick and informal take on the classic then pound cake is the way to go. It has the perfect soft and velvety texture to melt in your mouth along with the tender strawberries and billowing whipped cream.


  • 3 cups strawberries, hulled and sliced

  • Sugar, or lemon juice, to taste, optional

  • 3 tablespoons confectioners' sugar

  • 1 teaspoon pure vanilla extract

  • 1 loaf frozen pound cake, thawed

  • 1 cup heavy cream

  • 6 sprigs fresh mint, optional

  • 6 whole strawberries, optional

Steps to Make It

  1. Gather the ingredients.

    Strawberry Shortcake Made With Pound Cake ingredients

    The Spruce / Julia Estrada

  2. Put half of the sliced strawberries into a large bowl. Using a potato masher or fork, mash until they are broken down, but still in discrete pieces.

    mash strawberries in a bowl

    The Spruce / Julia Estrada

  3. Stir remaining sliced strawberries into mashed strawberries and taste. If strawberries aren't sweet or tart enough for your taste, add some sugar or some lemon juice. Then cover bowl and chill berries in refrigerator.

    strawberries with sugar and lemon juice in a bowl

    The Spruce / Julia Estrada

  4. In a medium bowl, beat cream with confectioners' sugar and vanilla. For best results, chill bowl and beaters before starting, and make sure that the cream is very cold. 

    beat cream with confectioners' sugar and vanilla in a bowl

    The Spruce / Julia Estrada

  5. When ready to serve, slice pound cake into 6 even pieces and place each piece on a serving plate. Top with strawberry mixture and a dollop of whipped cream.

    pound cake with strawberry mixture and cream on plates

    The Spruce / Julia Estrada

  6. Top with some fresh mint or a small, whole, perfect strawberry.

    Strawberry Shortcake Made With Pound Cake, garnished with mint

    The Spruce / Julia Estrada


  • Make sure the pound cake is thawed ahead of time.
  • You can also make the whipped cream ahead of time; just store it, well covered, in the fridge.
  • Cornstarch in the confectioners' sugar helps stabilize the cream so it will keep its peak for a few hours.


  • You also can make this wonderful dessert with raspberries and blueberries. In fact, that would make the recipe more patriotic-looking!
  • Just make sure that you use the best fruits you can find in the supermarket. The berries should be plump and firm and shiny, with no soft spots.