Description

Indulge in the delightful layers of this Strawberry Shortcake with Pound Cake, a perfect dessert for spring and summer gatherings. With moist, buttery pound cake interspersed with fresh strawberries and topped with fluffy whipped cream, this treat is sure to impress your family and friends. The beauty of this recipe lies not only in its stunning presentation but also in its versatility; whether served as a classic shortcake or transformed into an individual trifle, it adapts seamlessly to any occasion. Enjoy a taste of seasonal freshness that will brighten your day!

Ingredients

Scale

1 1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups cake flour
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
4 cups sliced fresh strawberries
3 tablespoons sugar (for strawberries)
2 cups whipped cream or heavy cream
1/2 cup confectioners’ sugar

Instructions

Preheat your oven to 350°F and prepare three greased and floured 8-inch round pans lined with parchment paper.
In one bowl, whisk together cake flour, baking powder, and salt.
Cream the softened butter until smooth, then gradually add sugar until light and fluffy—about 3 to 5 minutes.
Add eggs one at a time, mixing well after each addition.
Combine buttermilk and vanilla extract; alternately mix this into the batter with the dry ingredients until just combined.
Divide the batter evenly among the prepared pans and bake for 20–25 minutes or until a toothpick comes out clean.
Allow cakes to cool in pans for ten minutes before transferring to a wire rack to cool completely.

Nutrition

Serving Size: 1 slice (108g)
Calories: 380
Sugar: 45g
Sodium: 250mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: <1g
Protein: 4g
Cholesterol: 110mg

Keywords: For added flavor, consider substituting half of the buttermilk with fruit juice. Experiment with different berries or even layer in some lemon curd for a citrus twist.