Name: Southern Style Strawberry Poundcake Shortcake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 3 cups all-purpose flour plus more for the pan; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups unsalted butter softened; 3 cups sugar; 5 large eggs at room temperature; 1 cup whole milk; 2 1/2 teaspoons lemon or orange extract (you can also use vanilla if you're not fond of citrus flavors); 3 cups sliced fresh strawberries; 1 cup warmed strawberry jam, preserves or jelly; For freshly whipped cream:; 3 cups heavy cream; 1/4 cup powdered sugar; 1 teaspoon clear vanilla; Garnish: freshly whipped cream, whipped cream topping or premade in a can of whipped cream; More sliced strawberries for the top

Southern Style Strawberry Poundcake Shortcake is a scratch cake made in various style pans we used a bundt pan and then deconstructed it into individual serving with strawberries and cream.

This old-fashioned southern-style shortcake is delicious with any fruit we will provide other suggestions for those not fond of strawberries.

This is one of our favorite desserts in Florida all summer long during strawberries season.

We just love using fresh strawberries for our Strawberry Buttermilk Skillet Cake and Strawberry Cream Pie and of course a favorite Strawberry Cheesecake.

Since this is a heavier cake, it will bake nicely into muffin tins as well for those who would like to freeze the cake for a quick thaw and serve dessert.

The berries are coated in a coordinating flavored strawberry jelly or jam which makes the berries perfectly sweet for topping your cake that glisten.

This basic batter can be lemon-flavored, orange, vanilla, or almond you can decide on the flavored cake you prefer.

Scroll down to the printable recipe card for our wonderful scratch cake and berry top creamy shortcake!

strawberry shortcake poundcake in a bundt pan

A Perfect Summer Dessert!

When the strawberry season hits, everyone asks for this scratch old-fashioned poundcake for shortcake dessert!

We use all kinds of fruits also in the season with delicious warmed jams!

It's fresh and the cake is great no matter how you serve it, even plain with a dusting of powdered sugar.

So adapt your cake with or without fruits!

One other thing you may be wondering why am I deconstructing the cake? Because while hosting a party I get more servings for my guests and it goes a lot further doing this individually but of course make the cake, cool it and decorate it whole if you rather do that.

Ingredients You Will Need (full measurements in recipe card)

flour
sugar
milk
lemon extract
strawberries
butter
heavy cream
salt
baking powder
eggs
jam

Other Recipes We Love Using Strawberries

Angel Food Cake Strawberry Filled

No-Bake Strawberry Pie

Strawberry Muffins

Patriotic Angel Food Cake

Sugar-Free Flag Pie

these are hulled strawberries in a strainer washed and sliced

Tools You Will Need

Bundt pan, heart pan, springform pan or can be made in muffin tins
Knife
Measuring cups and spoons
Bowls
Strainer
Strawberry huller
Large mixing spoons
Spatula

Other Fruits You Can Use

Strawberries
Blueberries
Raspberries or Blackberries
Boysenberries
Sliced Peaches
Diced Mango
A Medley for Patriotic Themes

cubed shortcake for strawberry and cream

Pin for later

Individual Shortcakes!

This recipe can be made in any kind of baking pan you prefer, from muffin tins to heart-shaped pans for holidays like Valentine's Day temperature and baking times will vary.

When hosting a party I deconstruct the cake and make trifles and cube shortcake cubes in individual cake dishes and serve it with whipped cream (the bundt pan is the easiest for slicing)!

It worked like a charm, everyone loves this pound cake with strawberries and cream.

Southern Style Strawberry Poundcake Shortcake

Yield: 15

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

This is a pound cake made in a bundt pan then deconstructed or sliced, made into a trifle or other shaped pan topped with strawberries and whipped cream.

Ingredients

3 cups all-purpose flour plus more for the pan
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter softened
3 cups sugar
5 large eggs at room temperature
1 cup whole milk
2 1/2 teaspoons lemon or orange extract (you can also use vanilla if you're not fond of citrus flavors)
3 cups sliced fresh strawberries
1 cup warmed strawberry jam, preserves or jelly
For the freshly whipped cream:
3 cups heavy cream
1/4 cup powdered sugar
1 teaspoon clear vanilla
Garnish: freshly whipped cream, whipped cream topping or premade in a can of whipped cream
More sliced strawberries for the top

Instructions

Preheat the oven to 325 degrees.
Grease a baking pan of your choice (or use a bundt pan as featured) heavily and set it aside.
In a large bowl whisk together the flour, baking powder, and salt and set aside
Using an electric mixer and a clean bowl, beat the butter until it's light in color.
Beat in the sugar for around 2 minutes.
Add the eggs one at a time, beating well after each addition
On low speed add the flour mixture and the milk, until blended and stir in the flavoring.
Pour the batter into the pan you're using.
This cake will take approximately 1 hour to bake depending on the pan you're using.
Use a toothpick in the center to ensure your cake is baked.
Cool for around 10 minutes before inverting.
Slice the strawberries, and toss in a warmed jam.
Make the whipped heavy cream beat on high speed with powdered sugar and clear vanilla until medium peaks form. refrigerate until ready to use.
The cake can be sliced, cubed, placed in a trifle bowl, and layered.
Serve with sliced strawberries and top with whipped cream.