This Cracker Barrel strawberry shortcake recipe is a super simple, sweet dessert made with soft pound cake, strawberries, and a scoop of vanilla ice cream. You can use store-bought stuff or go full homemade — either way, it tastes like summer. It’s quick, cozy, and basically foolproof if you just need dessert without the drama.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 0–10 mins (depending how you prep the berries)
- Flavor: Sweet, creamy, berry-bright
- Great for: Last-minute desserts, summer dinners, chill nights with friends
Why I Like This Recipe
Honestly? It’s the kind of dessert that looks like you tried when really, you just had pound cake and berries around. It’s flexible — sometimes I go all out, other times it’s frozen strawberries and a can of whipped cream. Still hits every time.
Ingredients
Quick & Easy Version
- 1 pre-made pound cake
- 1 pint frozen sweetened strawberries (thawed)
- 4 scoops vanilla ice cream
- 1 can whipped cream
From Scratch
- 1 homemade pound cake
- 1 lb fresh strawberries
- 1 pint whipped cream (or make it yourself)
- 4 scoops vanilla ice cream
How To Make Strawberry Shortcake
- Quick & Easy Method: Slice the pound cake into four pieces. Put ‘em in a bowl. Spoon strawberries over top. Add a scoop of ice cream. Hit it with whipped cream. Boom. Done.
- From Scratch Method: Slice fresh strawberries, toss with sugar, and chill a few hours to get that syrupy magic. Whip your cream till fluffy (vanilla optional). Build it just like the fast version — cake, berries, ice cream, whipped cream. That’s it.

Tips for Success
- Fresh strawberries give you more flavor and texture — use ‘em if you’ve got time
- Chill whipped cream before using so it holds up better
- Let strawberries sit in sugar for at least 30 mins if going fresh — trust, it makes a difference
- Don’t stack this early — it gets soggy fast
- Slice the cake evenly so it layers neatly (or don’t, it’ll still taste good)
Storage and Reheating
- Fridge: Keep the components separate — cake, berries, and cream — and store them in airtight containers for up to 2 days.
- Freezer: You can freeze leftover pound cake for up to 3 months. Just slice and wrap.
- Reheat: Nah. This one’s cold. Just let frozen strawberries thaw before using.
Frequently Asked Questions
- Can I use angel food cake instead?
Yeah, but it’s lighter — you’ll lose a bit of that buttery richness. - What if I don’t have whipped cream?
Scoop some vanilla yogurt or even Greek yogurt if you’re in a pinch. - Do I need to add sugar to frozen strawberries?
Only if they’re unsweetened — most frozen ones come pre-sweetened. - How far ahead can I make this?
You can prep everything earlier, but don’t assemble it till you’re ready to eat. - Any shortcuts?
Use store-bought everything. Just layer it well and no one will care.
Common Mistakes and How to Dodge Them
- Letting the ice cream sit too long before serving: It melts into soup. Scoop last.
- Not sweetening fresh strawberries enough: If they’re tart, a bit of sugar and chill time brings out their best self.
- Whipped cream melting on warm cake: Let your pound cake cool down a bit before topping.
- Using too much juice: Drizzle, don’t drown — soggy cake isn’t the move.
- Forgetting the chill on whipped cream: Warm whipped cream goes limp fast. Cold = fluffy.
Nutrition Facts (Per Serving)
- 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
You Might Also Like:
- Baked Sweet Apples – Easy Cracker Barrel Copycat
- Carrot Cake – Easy Cracker Barrel Copycat
- Coca Cola Cake – Easy Cracker Barrel Copycat
- Cherry Chocolate Cobbler – Easy Cracker Barrel Copycat
Strawberry Shortcake – Easy Cracker Barrel Copycat
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes10
minutes542
kcalLight, sweet strawberry shortcake layered with juicy berries, ice cream, and soft pound cake — easy, nostalgic, and chill-proof.
Ingredients
1 pre-made or homemade pound cake
1 pint frozen sweetened or fresh strawberries
4 scoops vanilla ice cream
1 can whipped cream or 1 pint homemade
Directions
- Slice pound cake into even pieces.
- If using fresh berries, sugar and chill for 2–3 hours.
- Whip cream if doing from scratch.
- Layer cake, strawberries, ice cream, and whipped cream.
- Serve immediately for best texture.
Notes
- Don’t over-saturate with syrup — just enough to coat
- Pound cake works best, but sponge cake is okay too
- Fresh whipped cream > canned, but both are fine
- Chill your serving bowls if it’s hot out