Strawberry shortcake is such a scrumptious dessert, and it’s even better with a homemade pound cake, fresh strawberries, and whipped cream. Since the weather is warm the Cottle Strawberry farm in South Carolina is officially open, the farm allows you to come and pick the best and freshest strawberries.
I have decided to share a delectable strawberry shortcake recipe, because it’s the perfect summer dessert for barbecues and other special occasions. Nothing says cake, in the south like a pound cake from scratch, it’s moist, delicious, and amazing. However, once you add fresh, ripened strawberries, and whipped cream every bite just gets better and better.
If you’ve never had a true southern Strawberry Shortcake, then you are truly missing out. Once you try this recipe, I know this will become one of your favorites treats. So without further ado let’s get started on this wonderful treat. If you’re a true cake lover, then you will absolute love my homemade triple layer chocolate cake which can be found here.
As always before we can begin baking, we need to have our list of ingredients.
2 Sticks of Unsalted Butter
1/2 Cup of Shortening
3 Cups of Sugar
3 Cups of All-Purpose Flour
1/2 Teaspoon of Baking Powder
1/2 Teaspoons of Salt
1 Cup of Milk
1 Teaspoon of Vanilla Flavor
2 Cups of Fresh Strawberries
Fresh Strawberries in Strawberry ShortCake Recipe
I always love to use fresh fruits whenever I’m baking anything. There is just something about biting into a sweet treat with fresh and ripe fruits. First, we’re going to wash our strawberries and cut them in half.
After the strawberries have been washed and sliced, we’re going to sprinkle them with a little sugar.
Allow the strawberries to sit and marinate in their own delicious juices. The strawberries can sit in a bowl, while we make our homemade pound cake.
Pound Cake or Biscuits?
Honestly, I have no idea why this is even a debate, after all it’s called Strawberry Shortcake. It’s takes a little more work to make a pound cake from scratch, then to make biscuits from scratch. However, I promise all the extra work will be worth it when you see the mouthwatering finished treat!
In a mixing bowl, add 2 sticks of softened unsalted butter and 1/2 cup of shortening, be sure to mix them together. Then add 3 cups of sugar a little at a time while still mixing. Be sure to add your eggs to the mix one at a time, and be sure to continue mixing after each egg is added. You’ll be adding a total of 5 eggs in all.
In a separate bowl, add 3 cups of flour, 1/2 teaspoons of salt, 1/2 teaspoon of baking powder, which are your dry ingredients.
Stir these ingredients with a large spoon, and then add to your cake batter. Start adding some flour, a little at time, add your milk. Then begin to alternatively add your milk, flour, milk, and flour. Don’t forget to add your 1 teaspoon of vanilla flavor to your cake mixture.
Preheat your oven to 350 degrees, and when your cake is well mixed, pour into a greased and floured pan. Your cake will cook for about 1 hour and 10 minutes, or until your toothpick comes out clean.
This is our homemade pound cake and honestly it’s as good as it looks.
After you let your cake cool, place your cake plate over the top of the bundt and flip your cake over.
This is the cake after it has been turned over onto a cake plate, to cool.
Building our Strawberry Shortcake
Once the cake has cooled, you can slice it and began to build your strawberry shortcake. You can add as many slices of cake and strawberries as your heart desires. After all you’ve worked hard to bake this cake and you should make sure to treat yourself.
After you’ve finished building your scrumptious strawberry shortcake, all you need is a big spoon! This will be an amazing treat to enjoy during the hot summer months and the perfect dessert to serve for the Fourth of July.
Hope Y’all enjoy this post, and have an amazing day!
Feel free to let us know in the comments section, do y’all prefer Strawberry Shortcake with pound cake or biscuits?