Description
Easy Strawberry Shortcake (with Pound Cake) combines juicy strawberries, fluffy whipped cream, and buttery pound cake for a simple spring and summer dessert.
Ingredients
1 store-bought pound cake (16 oz), sliced
1 1/2 pounds fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1 teaspoon lemon juice
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
1. Combine sliced strawberries, sugar, and lemon juice. Let sit 20–30 minutes.
2. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
3. Slice pound cake evenly.
4. Layer pound cake, strawberries with syrup, and whipped cream.
5. Repeat layers and garnish with fresh strawberries.
6. Serve immediately.
Notes
Use ripe strawberries for best flavor.
Assemble just before serving.
Store leftovers refrigerated up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg