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Pound Cake Strawberry Shortcake

Prep time: 15min - Cook time: 0min - Total: 15min
Serves: 6ppl


3 cups strawberries, hulled and sliced

Sugar or lemon juice, to taste, optional

3 tablespoons confectioners' sugar

1 teaspoon vanilla

1 loaf frozen pound cake, thawed

1 cup heavy cream


  • Thaw pound cake for 30 minutes at rooms temperature, until nice and soft.

  • Put half of the sliced strawberries into a large bowl. Using a potato masher or fork, mash until they are broken down.

  • Stir remaining sliced strawberries into mashed strawberries and taste. If strawberries aren't sweet or tart enough for your taste, add some sugar or some lemon juice. Then cover the bowl and chill berries in the refrigerator.

  • In a medium bowl, beat cream with confectioners' sugar and vanilla.

  • When ready to serve, slice pound cake into 6 even pieces or into squares and place each piece on a serving plate, bowl or cup. Top with strawberry mixture and a dollop of whipped cream. And finish with a bit more of the strawberry mixture.


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