Strawberry Shortcake Dessert; Easy and Elegant

There are many versions of Strawberry Shortcake Dessert to be found. The most traditional seems to be a biscuit type of dessert. I prefer to make it with a rich, buttery pound cake instead. This version uses my Perfect Pound Cake recipe, which you can find here.

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One of the best things about this dessert is that you can make it in advance. It’s easy to pack up in separate containers and take with you to share with coworkers, or to a potluck, to be eaten off paper plates. Yet it’s lovely and special enough to serve to guests on your finest china.

I like to use fresh strawberries and simply slice them for this recipe. Their sweet and slight tartness really lifts the flavor and doesn’t overpower it. If strawberries aren’t in season, you can use frozen, thawed strawberries. If you’d like the strawberries to form a kind of syrup, you can sprinkle them with about 1/4 cup of sugar, stir, and let them sit while you prepare the rest of the recipe.

You can certainly use prepared whipped cream if you’d like. But you can’t beat the lovely, fresh taste of homemade whipped cream. It’s so easy to make and is really worth it to wow your family and guests. Experiment with different flavors and extracts for a change of pace. My favorite is a combination of 1/2 tsp Mexican vanilla and 1/2 tsp Fiori di Sicilia extract. Fiori di Sicilia is a delightful citrus, vanilla, floral flavor that makes everything taste heavenly. But even if you use no extract or flavorings at all, this Strawberry Shortcake Dessert will be delicious!

Strawberry Shortcake Dessert

Tender, buttery pound cake topped with fresh, juicy strawberries and luscious homemade whipped cream. Lovely enough to serve guests, and easy to transport to a potluck or gathering.

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Total Time 20 minutes mins

Course Dessert

Servings 12 Servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 recipe Perfect Pound Cake
• 1 lb fresh strawberries
• 1 pint heavy whipping cream, chilled
• 1-2 Tbsp powdered sugar (to taste)
• 1 tsp vanilla extract (or other extract such as Fiori di Sicilia

Instructions

 

• Prepare the Perfect Pound Cake recipe and let cool completely.
• Clean strawberries, remove the tops, and slice. Store in refrigerator until ready to use.
• Pour whipping cream into a cold mixing bowl. Begin mixing on low speed. If using a stand mixer, it helps to drape a tea towel over the mixer to prevent splattering. As the cream starts to thicken, gradually increase the speed. Add 1 tbsp powdered sugar and beat. Add the vanilla extract and continue to beat, gradually increasing the speed as you go. Taste as you go and add more sugar if needed.
• Beat until medium peaks form when you lift the beater. The whipped cream should have some body and not be too liquidy. If you over-beat, the cream will curdle and you'll be halfway to butter. Do not walk away! It only take a few seconds to overdo it.
• To serve, place a slice of pound cake on the plate. Top with strawberries and a dollop of whipped cream.

Keyword cake, Pound Cake, Strawberries, Strawberry Shortcake

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