Easy Strawberry Shortcakes

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Every time I go to Costco I like to get fruit and this time I got a big box of strawberries. I have been using them for fruit salads or just to snack on them BUT yesterday morning I was craving some quick bread for my morning coffee so I decided to make a vanilla pound cake and I used some of this cake to make shortcakes, the result of my experiment was totally amazing!

This vanilla pound cake recipe is REALLY simple and you just need a few ingredients. After it is completly cooled off you will slice it, spread some homemade whipped cream (I don’t like store-bought ones) and topped it with sugared strawberries. This dessert is perfect Spring-Summer.

Let’s start with the recipe and if you want to watch how I made these shortcakes, visit me on Instagram @pastry_tales

Yield one 8×4 loaf pan


For the vanilla pound cake

2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons unsalted butter at room temperature

1 cup + 2 tablespoons white granulated sugar

4 large eggs at room temperature

1 tablespooon vanilla extract

1/4 cup milk at room temperature. I used 2% lactose free

For the sugared strawberries

It all depends how many slices you will use from your pound cake. I only used 3 slices from my pound cake. I used 1 and 1/2 cups of strawberries, sliced and hauled.

2 tablespoons of white granulated sugar (For 1 and 1/2 cups of strawberries)

For the whipped cream frosting

Also, the frosting depends on how many slices you use from your pound cake. For 3 slices, I just used:

1/2 cup cold heavy whipping cream

3 tablespoons powdered sugar, you can add more if you want to.


For the vanilla pound cake

1.-Preheat oven to 350 F. Butter and flour the bottom and sides of your loaf pan. Set aside.

2.- In a small bowl mix flour, baking soda and salt. Set aside.

3.- In a bigger bowl and using and electric mixer, cream your butter for for 2 minutes. Then, add granulated sugar and mix both ingredients in medium-high speed for about 3-4 minutes until light and fluffly.

4.- Add in eggs, mixing well after each addition. Now, add vanilla extract and keep mixing in medium-high speed. Add milk in low speed and you will see that the cake batter will curdle but that’s totally fine.

5.- Add dry ingredients and mix in low speed until you don’t see any leftover dry ingredient. Be careful to not overmix.

** Here you can add anything else you want like chocolate chips, nuts, dried fruit but because I am using this pound cake for shortcakes I didn’t add anything else*

6.- Pour batter into your prepared loaf pan. Smooth the top with a spoon. Bake for about 60-70 minutes until the top is golden color and a toothpick inserted comes out clean. If you notice that your top is getting too dark but the cake needs more baking time, grab a piece of foil and cover it, continue baking until done.

7.- Let it cool completely.

For the sugared strawberries

While your pound cake is cooling off, make your sugared strawberries.

1.- In a bowl mix strawberries and sugar.

2.- Cover the bowl with a piece of plastic wrap and place it in the fridge to chill until ready to use.

For the whipped cream frosting

  • Tip: I always chill my bowl and whisk before making my whipped cream frosting. I let it chill in the fridge for an hour

1.- In a bowl and using an electric mixer, whip your cream in medium speed until foamy.

2.- Add powdered sugar and whip in high speed until stiff peaks form.

Now, let’s make our strawberry shortcakes:

1.- Slice your pound cake.

2.- Spread some whipped cream on top.

3.- Add some sugared strawberries on top.


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