This Strawberry Shortcake Recipe is a sweet and refreshing recipe, which features buttery pound cake and juicy strawberries. It’s the perfect summer dessert, ready in about 10 minutes (or longer if making from scratch).
Jump to RecipeStrawberry Shortcake Recipe Ingredients
Quick & Easy Version:
- 1 pre-made pound cake (store-bought)
- 1 pint frozen sweetened strawberries, thawed
- 4 scoops vanilla ice cream
- 1 can whipped cream
From Scratch Version:
- 1 homemade pound cake (prepared in advance)
- 1 lb fresh strawberries, hulled and sliced
- 2-3 tablespoons granulated sugar (for macerating)
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract (optional)
- 4 scoops vanilla ice cream
How To Make Strawberry Shortcake Recipe
Quick & Easy Method
- Prep the cake: Slice the pre-made pound cake into four thick, generous slices.
- Assemble: Place the cake slices into individual serving bowls. Spoon the thawed frozen strawberries (with their syrup) generously over the top of the cake.
- Top and serve: Add a large scoop of vanilla ice cream to each bowl. Hit it with a squirt of canned whipped cream. Boom. Done.
From Scratch Method
- Macerate the berries: Slice the fresh strawberries and place them in a bowl. Toss them with the sugar. Cover and chill in the refrigerator for a few hours. This process draws the juices out of the berries, creating a natural, “syrupy magic” sauce.
- Whip the cream: Pour the heavy cream into a chilled bowl. Add a splash of vanilla if desired. Whip with a whisk or electric mixer until fluffy soft peaks form.
- Assemble: Slice your homemade pound cake. Place slices in bowls. Spoon the syrupy macerated strawberries over the cake. Add a scoop of vanilla ice cream. Top with a dollop of the fresh whipped cream.
Recipe Tips
- Pound Cake vs. Sponge: This recipe specifically calls for pound cake. Pound cake is denser and more buttery than sponge cake or biscuits, which allows it to soak up the strawberry syrup and melting ice cream without dissolving completely.
- Maceration Time: If making from scratch, don’t skip the chilling time for the berries. Even 30 minutes makes a difference, allowing the sugar to dissolve and creating that essential red sauce.
- Ice Cream Addition: Traditional shortcake uses only whipped cream. This version adds vanilla ice cream, turning it into a “Shortcake à la Mode.” The temperature contrast between the room-temp cake and cold ice cream is delicious.
- Thawing Frozen Berries: If using the quick method, thaw the frozen berries in the fridge overnight or in a bowl of warm water for 10 minutes. Do not drain the liquid; that syrup is the best part!
What To Serve With Strawberry Shortcake
This is a complete dessert, but you can garnish it to make it extra special.
- Fresh Mint: A sprig of mint adds color and freshness.
- Chocolate Sauce: Drizzle over the ice cream for a chocolate-covered strawberry vibe.
- Toasted Almonds: For a little crunch.
- Iced Tea: A refreshing beverage pairing.
How To Store Strawberry Shortcake Recipe
- Assembly: Do not store assembled shortcakes. The cake will get soggy and the ice cream will melt. Assemble right before eating.
- Strawberries: Macerated strawberries will keep in the fridge for up to 3 days.
- Cake: Pound cake keeps at room temperature for 3 days or in the fridge for a week.
- Freeze: You can freeze the pound cake slices. Thaw them before assembling.
Strawberry Shortcake Recipe Nutrition Facts
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 110mg
- Sodium: 200mg
- Total Carbohydrates: 55g
- Dietary Fiber: 3g
- Sugar: 35g
- Protein: 5g
Nutrition information is estimated per serving based on the “From Scratch” method.
FAQs
Yes, “biscuit style” shortcake is very traditional in the South. Swap the pound cake for a sweet buttermilk biscuit split in half.
Absolutely. This method works perfectly with peaches (peeled and sliced), raspberries, or blackberries. You might need to adjust the sugar depending on the sweetness of the fruit.
You can omit the ice cream and just use extra whipped cream for a more classic presentation.
Strawberry Shortcake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy4
servings10
minutes450
kcalA summery dessert classic featuring buttery pound cake topped with juicy strawberries, vanilla ice cream, and whipped cream—available in a 5-minute quick version or a fresh homemade version.
Ingredients
1 pound cake (homemade or store-bought)
1 lb strawberries (fresh sliced or frozen thawed)
4 scoops vanilla ice cream
Whipped cream (homemade or canned)
Sugar (if using fresh berries)
Directions
- For Fresh Berries: Toss sliced strawberries with sugar and let sit for 1 hour to create syrup.
- For Whipped Cream: Whip heavy cream until soft peaks form.
- Assemble: Slice the pound cake into 4 pieces.
- Place cake in bowls.
- Spoon strawberries and syrup over the cake.
- Top with a scoop of vanilla ice cream.
- Finish with a dollop of whipped cream.
Notes
- The Soak: Ensure you spoon the strawberry liquid (syrup) over the cake, not just the fruit, to moisten the sponge.
- Temperature: Serving the cake slightly warmed (toasted) offers a great contrast to the cold ice cream.
