Strawberry Shortcake – Easy Cracker Barrel Copycat

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 Recipe

Quick 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

1. 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.
2. 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