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Easy-Peasy: 10-Minute Pound Cake Strawberry Shortcake Recipe

in Latest/Woman

Pound cake straight from the grocery store is the perfect starting point for lots of tasty treats. The rich dessert’s name from the four basic ingredients: one pound of flour, sugar, butter and eggs, but plenty of lighter versions are available today.

The best part? There’s no baking required, but everyone will assume you spent all day in the kitchen.

Its dense texture and buttery flavour makes it an ideal base for layering on decadent add-ons.One of my favourite recipes using the pound cake is this strawberry short stacks: pound cake with fresh whipped cream and topped with juicy strawberries. The dessert is decadent enough for having guests over, and also serves as a light refreshment at tea-time.


1 pint fresh strawberries, rinsed

1 packet frozen poundcake, not thawed

200ml whipping cream

2 tbsp. confectioner’s sugar


  1. Clean and hull the strawberries, saving one unhulled berry for each serving. Slice the hulled strawberries into desired sizes. Crush lightly with a potato masher to make some juice. Add the sugar to taste. Cover and refrigerate. Stir occasionally to combine well. (Can be prepared several hours ahead.)
  2. Just before serving, slice cake into desired pieces and place on individual serving plates. Top each with strawberries and some of the juice. Top each serving with a generous dollop of whipped cream and the reserved, unhulled strawberry. Drizzle some additional juice on the plate around the cake.

Notes: Always wash strawberries before removing the hull. The amount of sugar used depends on taste and the sweetness of the berries. The strawberry mixture can be prepared a day ahead and refrigerated until use.MYNEWSHUB





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