Southern Strawberry Shortcake Pound Cake

If you’ve ever wanted a dessert that’s rich like a pound cake, tender like a shortcake, and bursting with strawberry goodness, this Strawberry Shortcake Pound Cake is it.

It’s buttery, velvety, and perfect for layering with whipped cream and fresh strawberries—or just slicing and enjoying as-is. This cake is a Sunday soul-food classic and a summer BBQ showstopper.

Let’s bake!

Strawberry Shortcake Pound Cake Ingredients

• 3 sticks unsalted butter, at room temperature

• ½ teaspoon salt

• 2 tablespoons shortening

• 8 ounces cream cheese, at room temperature

• 3 cups granulated sugar

• 6 large eggs, at room temperature

• 3 cups cake flour, sifted

• 4½ teaspoons vanilla extract

💡 Room temperature ingredients are key to getting that smooth, creamy batter.

Instructions

1. Preheat your oven to 325°F. Grease and flour your mini-Bundt pans, 12 cup Bundt pan, or tube pan (or use baking spray with flour). If you're using mini-Bundt pans, you'll need at least 12 pans.

2. In a large mixing bowl, cream the butter, shortening, salt, and cream cheese until smooth.

3. Slowly add the sugar, beating on medium speed until the mixture is light and fluffy—about 8 to 10 minutes.

4. Add the eggs one at a time, mixing well after each addition.

5. Reduce mixer speed or mix by hand and gradually add the sifted cake flour, one cup at a time. Mix just until incorporated—don’t overmix!

6. Add the vanilla extract and give the batter one final gentle mix.

7. Pour the batter evenly into your prepared mini-Bundt pan for 45 minutes to an hour or bake for 1 hour and 20–25 minutes in the 12 cup Bundt pan, or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

How to Serve It

This cake is already a showstopper on its own, but if you’re aiming for full strawberry shortcake vibes:

• Top slices with macerated strawberries and whipped cream

• Layer with cream cheese frosting and chopped strawberries for a party

• Dust with powdered sugar and drizzle with strawberry glaze for an easy finish

Storage Tips

• Room Temp: Store in an airtight container for up to 3 days.

• Refrigerator: Wrap tightly and store for up to a week.

• Freezer: Freeze slices or the whole cake (wrapped in plastic wrap and foil) for up to 3 months.

FAQ

Can I use all-purpose flour instead of cake flour? Cake flour gives it a softer crumb, but you can use all-purpose in a pinch. Just remove 2 tablespoons of flour per cup and replace with cornstarch.

Can I add strawberries to the batter? Yes, but toss them in a little flour first to prevent sinking. Or swirl in strawberry jam for a ribbon effect.

What if I don’t have shortening? You can substitute it with an equal amount of unsalted butter, but the shortening gives the cake a lighter crumb.

Final Thoughts

This cake brings back memories of summer evenings, sweet tea, and the hum of conversation after a good meal. Whether you top it with strawberries or serve it plain, this pound cake is guaranteed to get compliments.

If you try this recipe, tag me on TikTok @CrystalB and let me know how it turns out!