Pound Cake with Strawberries and Whipped Cream

There’s nothing better than a slice of pound cake with strawberries and whipped cream on a warm day. It’s buttery, rich, and perfectly dense, but when you add juicy, fresh strawberries and a cloud of whipped cream, it transforms into the ultimate summer dessert. Think of it like strawberry shortcake, but upgraded with homemade pound cake that melts in your mouth.

This recipe starts with my famous vanilla pound cake, a reader favorite for its moist, velvety crumb and rich vanilla flavor. This recipe has gone viral more times than I can count. Then it’s layered with lightly sweetened strawberries and a smooth whipped cream, pulling everything together beautifully. It’s simple, elegant, and the kind of dessert that makes any day feel like a celebration.

Why You’ll Love This Pound Cake with Strawberries and Whipped Cream

• A classic made better: Instead of store-bought shortcake biscuits, this version uses buttery homemade pound cake for an irresistible twist.
• Perfect make-ahead dessert: Bake the pound cake a day early and assemble right before serving for the freshest presentation. I actually think pound cake tastes better the next day!
• Light, fresh, and versatile: Perfect for spring, summer, Mother’s Day, Valentine’s Day, or any time you’re craving something fruity and creamy.
• Crowd-pleasing flavor: The balance of tender cake, juicy strawberries, and fluffy whipped cream never fails to impress. The best part is that it’s so easy!

Ingredients You’ll Need

You can find the full measurements in the recipe card below, but here’s what makes this dessert shine:

• Homemade Pound Cake: My tried-and-true recipe uses real butter, sour cream, and vanilla bean paste for unbeatable flavor.
• Fresh Strawberries: Sweet, ripe berries are the heart of this dessert. Slice and let them sit with a bit of sugar to release their juices.
• Whipped Cream: Whip heavy cream with a touch of powdered sugar and vanilla for a soft, luscious topping. Drop the CoolWhip, we are making it from scratch!

How to Make Pound Cake with Strawberries and Whipped Cream

1. Bake the Pound Cake

Make one batch of my Famous Vanilla Pound Cake and let it cool completely. You can bake it a day in advance; it actually tastes even better the next day.

2. Prepare the Strawberries

Slice your strawberries and toss them with a few tablespoons of sugar. Let them sit for 15–30 minutes until the juices start to release. This process, called macerating the strawberries, is absolutely delicious! It creates a naturally sweet syrup that soaks into the cake perfectly. If you’re feeling a little extra boujee, add a touch of lemon zest or a splash of balsamic vinegar for a flavor boost that feels straight out of a fancy bakery.

3. Make the Whipped Cream

Whip cold heavy cream with powdered sugar and vanilla until soft peaks form. Don’t over-mix; you want it fluffy and smooth.

4. Assemble

Slice the pound cake, spoon the strawberries (and their syrup) over each slice, and finish with a generous dollop of whipped cream.

5. Serve and Enjoy

Serve immediately, or refrigerate for up to 4 hours before serving. It’s light, creamy, and indulgent all at once.

Tips for the Best Dessert Every Time

• Use room-temperature ingredients for the pound cake to ensure a fine, even crumb. Room-temperature ingredients are so important in baking; they help your batter mix evenly, resulting in a lighter, more tender texture. Learn why it matters and how to bring ingredients to room temperature quickly here.
• Macerate your strawberries: letting them sit with sugar makes them extra juicy and flavorful. Don’t rush the process.
• Add vanilla bean paste to your whipped cream for visible specks and deeper flavor.
• Make it your own: Add lemon zest, a drizzle of balsamic glaze, or swap strawberries for raspberries or peaches.

FAQs on Pound Cake with Strawberries and Whipped Cream

More Pound Cake Recipes You’ll Love

• My Famous Vanilla Pound Cake
• Chocolate Pound Cake
• Sweet Potato Pound Cake
• 7UP Pound Cake
• Red Velvet Pound Cake with Cream Cheese Frosting
• Brown Butter Pound Cake

Get to Baking!

This pound cake with strawberries and whipped cream is a dessert that never goes out of style. It’s rich but refreshing, simple yet sophisticated. Whether you’re celebrating a summer picnic or just want something sweet after dinner, this recipe proves that a few classic ingredients can create something unforgettable.

Don’t forget to leave a review and tag me on social media @everythingjustbaked! I love seeing what you create!

Pound Cake with Strawberries and Whipped Cream

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 12 servings

Course Dessert

Cuisine American

Calories 131

This Pound Cake with Strawberries and Whipped Cream tastes just like strawberry shortcake but even better! Buttery, rich pound cake topped with juicy macerated strawberries and fluffy homemade whipped cream — a simple, elegant dessert that’s perfect for spring or summer.

Ingredients

• 1 batch Famous Vanilla Pound Cake storebought or your favorite recipe will work too

For the Strawberries:

• 1 lb fresh strawberries, hulled and sliced
• 2-3 tbsp granulated sugar adjust to taste

For the Whipped Cream:

• 1 ½ cup heavy whipping cream, cold
• 3 tbsp powdered sugar
• 2 tsp vanilla bean paste or extract

US Customary – Metric

Instructions

Prepare the Strawberries:

• Slice your strawberries and toss them with sugar. Let them sit for 15–30 minutes until the juices start to release — this process is called macerating the strawberries, and it’s absolutely delicious!

Make the Whipped Cream:

• In a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Be careful not to overwhip — you want it smooth, fluffy, and pillowy.

Assemble the Dessert:

• Slice your Vanilla Pound Cake into thick pieces. For extra flavor and a golden crisp edge, toast each slice in a pan with a little butter until lightly browned. It adds the most delicious, caramelized texture that makes this dessert feel extra special.
• Spoon the macerated strawberries (and their syrup) over the cake, then top generously with whipped cream.
• Serve immediately, or refrigerate for up to 4 hours before serving. Garnish with extra strawberries or a sprinkle of powdered sugar if desired.

Notes

• Make-Ahead Tip: You can bake the pound cake and prepare the strawberries a day in advance. Assemble just before serving.
• Storage: Store leftovers covered in the fridge for up to 2 days. Whipped cream is best fresh.
• Variations: Try using raspberries, blueberries, or peaches for a fun twist!

 

Nutrition

Nutrition Facts

Pound Cake with Strawberries and Whipped Cream

Amount per Serving

Calories

131

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

7

g

44

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

34

mg

11

%

Sodium

 

9

mg

0

%

Potassium

 

87

mg

2

%

Carbohydrates

 

8

g

3

%

Fiber

 

1

g

4

%

Sugar

 

7

g

8

%

Protein

 

1

g

2

%

Vitamin A

 

442

IU

9

%

Vitamin C

 

22

mg

27

%

Calcium

 

26

mg

3

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

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