Cracker Barrel Strawberry Shortcake

This sweet and creamy strawberry shortcake is a simple yet delicious dessert with soft pound cake, juicy strawberries, and vanilla ice cream. You can make it the easy way with pre-made ingredients or go all out with a homemade version!

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Ingredients Needed:

Quick and Easy:

• 1 pre-made pound cake
• 1 pint frozen sweetened strawberries
• 4 scoops premium vanilla ice cream
• 1 can whipped cream

Scratch Method:

• 1 homemade poundcake
• 1 pound Fresh strawberries
• 1 pint whipped cream
• 4 scoops vanilla ice cream

How To Make Strawberry Shortcake?

1. Quick and Easy Assembly: Slice the pound cake into two pieces, then cut each piece in half. Place four pieces in a bowl. Spoon thawed strawberries over the cake, add a scoop of vanilla ice cream, and top with whipped cream.
2. From Scratch Method: Prepare the strawberries a few hours in advance by mixing them with sugar and refrigerating them to release their juices. Whip the heavy cream until firm, adding a little vanilla if desired. When ready to serve, follow the same steps as the quick version.

Recipe Tips:

• Use fresh strawberries if possible: They give a sweeter and juicier flavor than frozen ones, making the shortcake taste much better.
• Let the strawberries sit with sugar: This helps release their juices, creating a natural syrup that soaks into the cake for extra flavor.
• Chill the whipped cream before using: Cold whipped cream holds its shape better and gives a light, fluffy texture to the dessert.
• Slice the pound cake evenly: Even slices help the shortcake hold its layers well and make every bite balanced with cake, strawberries, and cream.
• Serve immediately for the best texture: Ice cream melts fast, and the cake absorbs moisture, so it’s best to assemble the shortcake right before eating.

How To Store Leftovers?

• Refrigerate: First, let the leftover strawberry shortcake sit at room temperature until it cools down. Then, store it in an airtight container in the fridge for up to 2 days. Keep the cake, strawberries, and whipped cream separate to prevent sogginess.
• Freeze: You can freeze the pound cake separately for up to 3 months.

Nutrition Facts:

• Calories: 542 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 150mg
• Sodium: 460mg
• Potassium: 469mg
• Total Carbohydrate: 77g
• Dietary Fiber: 3g
• Sugars: 51g
• Protein: 9g

Try More Cracker Barrel Recipes:

• Cracker Barrel Campfire S’more
• Cracker Barrel Green Beans