Best 3 Strawberry Shortcake Pound Cake Way Recipes
Indulge in a delightful culinary journey with our tantalizing Strawberry Shortcake Pound Cake, a symphony of flavors that will tantalize your taste buds. This delectable treat combines the classic flavors of pound cake, sweet strawberries, and fluffy whipped cream, resulting in a dessert that is both visually stunning and incredibly delicious.
In this comprehensive guide, we present two irresistible recipes that cater to your baking preferences. The Traditional Strawberry Shortcake Pound Cake recipe embodies the timeless charm of this classic dessert, while the Strawberry Shortcake Pound Cake with Cream Cheese Frosting adds a luscious layer of tangy cream cheese frosting, elevating the flavor profile to new heights.
Both recipes commence with a moist and flavorful pound cake base, crafted with a medley of pantry staples like flour, sugar, butter, and eggs. The addition of fresh strawberries imparts a vibrant burst of color and a sweet-tart flavor that perfectly complements the rich pound cake.
For the Traditional Strawberry Shortcake Pound Cake, we adorn the top with a generous helping of whipped cream and fresh strawberries, creating a delightful contrast of textures and flavors. Alternatively, the Strawberry Shortcake Pound Cake with Cream Cheese Frosting elevates the dessert with a velvety smooth cream cheese frosting, adding a touch of tanginess and richness that will leave you craving for more.
Whether you prefer the classic simplicity of the Traditional Strawberry Shortcake Pound Cake or the decadent indulgence of the Strawberry Shortcake Pound Cake with Cream Cheese Frosting, these recipes offer a delightful treat that is perfect for any occasion. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with joy.
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
STRAWBERRY SHORTCAKE (POUND-CAKE WAY)
The cake part of the recipe comes from Better Homes and Garden cookbook and is listed as Hot Milk Sponge Cake. It's light and fluffy and tastes so much better than store-bought pound cake, and it's also incredibly easy to put together in just minutes! You can use Splend instead of the sugar for a sugar-free version. What I also love about this is that it's made with ingredients that I always have on hand so if I need to make a dessert quickly, this is one I usually do!
Provided by LDSMom128
Categories Dessert
Time 40m
Yield 1 pound cake loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, baking powder, and salt. stir to combine and set aside.
- Using a glass measuring cup or small glass bowl, add the milk and butter and heat in the microwave for about 1 minute and the milk is heated and the butter is melted.
- Meanwhile, crack the eggs in a large bowl and using a hand-held mixer mix for about 3 minutes and the eggs double in volume and are fluffy. Add the sugar and mix for 3 more minutes. Add the vanilla and lemon juice and mix for a few seconds.
- Add 1/3 of the flour and mix well. Add half of the hot milk and continue to mix until combined. Add another 1/3 of the flour and mix well. Add the rest of the rest of the milk to combine. End with the flour. You may want to scrape down the bowl to make sure it's all combined well.
- Pour the batter in to a loaf pan that's been sprayed with the Pam for Baking spray or greased and floured. Bake at 350* for 20-25 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
- Wash and slice the strawberries and add them to a medium sized bowl. Add the sugar. Start out with the 1/2 cup and add more for taste. Refridgerate the berries for at least 20 minutes before serving. While it's sitting the sugar will soften the berries and create a sauce too.
- Serve with the slice of cake, topped with berries and a dollop of whipped cream or a scoop of vanilla ice cream!
STRAWBERRY SHORTCAKE SKEWERS
The caramelized sugar from the strawberries in these skewered desserts is like a sixth ingredient, and the warm fruit almost makes its own sauce. Dip the desserts into whipped cream and enjoy!
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat. Toss the pound cake, strawberries and 1 1/2 cups sugar in a large bowl until the cake and berries are coated well on all sides with sugar (they can be a little lumpy and unevenly coated). Thread a piece of cake and a strawberry onto a skewer; repeat 3 times on the skewer. Repeat with the remaining skewers and ingredients. Set the skewers on a rimmed baking sheet.
- Whisk together the cream, the remaining 2 tablespoons sugar and the vanilla in a medium bowl. Beat with a hand or stand mixer until soft peaks form. Cover and refrigerate.
- Lightly oil the grill grates. Put the skewers on the grill, and grill, covered, until they are lightly marked, about 1 minute. Use a spatula to gently loosen them, and use tongs to flip them over. Continue to grill, covered, until the cake and strawberries are toasted with grill marks and the sugar starts to bubble and harden, 2 to 3 minutes. Serve with the whipped cream on the side.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
Tips:
- Use fresh, ripe strawberries. This will ensure the best flavor in your shortcake.
- Make sure your butter is softened to room temperature before you start baking. This will help the cake to be light and fluffy.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a loaf pan until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Use a whipped cream frosting or glaze for the cake. This will help to keep the cake moist and flavorful.
- Decorate the cake with fresh strawberries and mint leaves. This will make the cake look and taste even more delicious.
Conclusion:
Strawberry Shortcake Pound Cake is a classic summer dessert that is easy to make and loved by people of all ages. With its moist, fluffy cake, sweet and tangy strawberries, and creamy frosting, it's the perfect treat for any occasion. So next time you're looking for a delicious and festive dessert, give Strawberry Shortcake Pound Cake a try.
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