I have been meaning to share this recipe with you for weeks since my photoshoot with CRE810 Studio. What happens when you take one of my favorite pound cake recipes and stuff it with fresh strawberries and whipped cream? Magic, definitely magic and that magic is called Strawberry Pound Shortcake. This has got to go on your table for Easter.
I adore desserts that are simple, country and homemade. Nothing fancy here, just plain ole good sweets made with love from the heart. This cake’s magic comes from just letting each component shine, like the strawberries really complement the whipped cream and denseness of this fantastic cake!
|All photos courtesy of CRE810 Studio|
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- 3 sticks unsalted butter, at room temperature
- ½ teaspoon salt
- 2 tablespoons shortening
- 1 8 ounce package of cream cheese, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups sifted cake flour
- 1 tablespoon vanilla extract
- 1½ cup of heavy cream
- 6 teaspoons cold water
- 1½ teaspoon vanilla extract
- ⅓ cup of confectioner's sugar
- 1½ teaspoon unflavored gelatin
- 1½- 2 pints fresh strawberries-stemmed and sliced.
- For the pound cake, preheat oven to 325 degrees.
- Add room temperature cream cheese, salt, shortening and butter to large mixing bowl and begin creaming until smooth.
- Slowly add sugar to bowl and cream until light and fluffy which takes up to 10 minutes.
- Add one egg at a time and mix until incorporated.
- Slow mixer to slower speed and add flour one cup at a time into bowl until just incorporated.
- Do not overbeat at this point.
- Add vanilla extract to bowl and mix.
- Once everything is incorporated, pour cake batter into greased and floured or baking sprayed bundt or tube pan.
- Bake for 1 hour and 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack.
- Cake should be cool to the touch (I like to wait at least an hour) before assembling or it will melt the whipped cream.
- For the whipped cream, add cold water and gelatin to pan and allow to sit until it thickens.
- Heat on stove over low temperature stirring until the gelatin dissolves.
- Remove and allow to slightly cool without setting.
- In a large bowl, beat heavy cream, confectioner's sugar and vanilla until slightly thick.
- Pour in gelatin mixture and beat on slow until combined. Continue to whip until the cream stiffens up.
- To assemble, taking a serrated knife, gently place knife at the center of the completely cooled pound cake and slice the cake in half (Tip: I also placed my cake on my decorating turntable to make this easier.)
- Remove the top layer and set aside. Add ⅔ of the whipped cream to the top of the pound cake bottom layer.
- Spread out around the layer. Next add ⅔ of the strawberry slices to the top of the whipped cream. Carefully place the top pound cake layer on top of the strawberries and whipped cream without it spreading everywhere.
- Next take the remaining whipped cream and spread on the top of the cake and decorate with the remaining strawberries.
- Lastly, enjoy!!!