Strawberry Shortcake Cake
Hear me out. Strawberry shortcake is delicious as is, but have you had it in the form of a layered cake?! This strawberry shortcake cake recipe switches out the classic sweetened biscuits with poundcake while still keeping the delicious, vibrant flavors of the traditional version we all know and love.
Servings: 6 servings
Equipment
- 1 stand mixer or electric handheld mixer
- 1 sharp knife
Ingredients
- 1 10.5 oz frozen poundcake thawed
- 2 cups whole fresh strawberries
- 2-3 tbsp jam any flavor you like
- juice of 1/2 a lemon
- 1 1/2 cups heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
- Before starting, make sure the poundcake is fully thawed. The best way is by setting it in the fridge the night before I plan on making this dessert. Be sure to reserve the package for later.
- Wash and dry the strawberries, then remove the stems and quarter them so that they're in bite sized pieces.
- Nuke the jam in the microwave for 30 seconds to make it a little more runny. Add the jam and lemon juice to the sliced strawberries.
- Mix well and set aside for later.
- Add the heavy whipping cream, vanilla extract and powdered sugar to the bowl of a stand mixer and whip using the whisk attachment until it reaches stiff peaks (about 5 minutes on medium/ high speed).
- Set the poundcake on its side and cut into 3 even layers. Using a serrated knife is very helpful for this.
- Grab the same package the poundcake came in and line it with plastic wrap. Make sue there is at least 5 inches of overhang on each side.
- Place the bottom layer of the poundcake back into the package on top of the plastic wrap. Add half of the macerated strawberries along with some of the strawberry syrup they've released in the bottom of the bowl.
- Evenly spread 1/3 of the whipped cream on top of the strawberries.
- Repeat this one more time with the middle layer of pound cake.
- Top with the last layer of poundcake as well as the rest of the whipped cream. Fold the plastic wrap overhang over the top of the cake and refrigerate for 6 hours.
- Once the cake has chilled, unwrap the top of the cake and use the plastic wrap as 'handle' to transfer the cake out of the package and onto a serving plate.
- Top with more fresh sliced strawberries and serve. Happy baking!
