Cracker Barrel Recipes

Strawberry Shortcake – Easy Cracker Barrel Copycat

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.

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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.
Strawberry Shortcake – Easy Cracker Barrel Copycat
Strawberry Shortcake – Easy Cracker Barrel Copycat

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

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Strawberry Shortcake – Easy Cracker Barrel Copycat

Recipe by LuluCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

542

kcal

Light, 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

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