Pound cake with strawberries and whipped cream is more than just a dessert—it’s a celebration of everything fresh, simple, and satisfying. This classic Southern treat brings together the rich, buttery comfort of pound cake with juicy strawberries and the cloud-like softness of homemade whipped cream. Whether you’re serving it at a summer gathering or just craving something sweet and nostalgic, it never disappoints. In this article, we’ll walk through how to build the perfect version of this dish, from choosing the right cake base to layering flavors that make every bite unforgettable.
Table of Contents
Pound Cake with Strawberries and Whipped Cream – A Southern Favorite Reimagined
- Total Time: 90 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Classic pound cake with strawberries and whipped cream—moist, buttery, and fresh. A Southern favorite perfect for any occasion.
Ingredients
1 cup unsalted butter (room temp)
1 ½ cups granulated sugar
4 large eggs
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup heavy cream
1 tsp vanilla extract
1 lb fresh strawberries, sliced
2 tbsp sugar (for macerating)
1 cup heavy cream (cold)
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 325°F and prepare your loaf or bundt pan.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each.
4. Whisk together dry ingredients and add in batches with the cream.
5. Stir in vanilla and pour into the pan.
6. Bake 60–70 minutes or until a toothpick comes out clean.
7. Cool completely before slicing.
8. Toss sliced strawberries with sugar and set aside to macerate.
9. Whip cream with powdered sugar and vanilla until soft peaks form.
10. Layer cake slices with strawberries and whipped cream.
Notes
For added flavor, zest a lemon into the batter.
Use mascarpone or Greek yogurt for a richer topping.
Best served fresh, but cake alone can be stored for 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: pound cake with strawberries and whipped cream, strawberry pound cake
A sweet slice of home and heritage
A Tennessee memory with pound cake and berries
Hi, I’m Adam—and welcome to my kitchen, where love is measured in tablespoons and stories simmer alongside the soup. I still remember the first time I had pound cake with strawberries and whipped cream. I was a kid, standing on a wooden stool while my mom sliced fresh berries from our backyard. She had just pulled a golden pound cake from the oven, and the whole house smelled like butter and sugar. She handed me a mason jar full of cream and said, “Shake until it turns soft.”
I did—and the moment we layered those sweet strawberries and whipped cream over the warm cake, something clicked. That dessert was the definition of summer, and it became a family tradition. There was nothing fancy about it—just honest, homemade flavor.
Why this dessert still belongs on the table
Now that I’m older, pound cake with strawberries and whipped cream means even more. It’s nostalgic, yes—but also incredibly versatile. You can dress it up for holidays or keep it casual for a backyard barbecue. The contrast of cool cream, juicy berries, and a dense, buttery base makes every bite balanced and satisfying.
You can use a classic whipping cream pound cake for a rich base, or try a softer mascarpone pound cake for a lighter touch. Either way, this timeless trio always delivers.
How to Make Pound Cake with Strawberries and Whipped Cream Work Perfectly
Create a cake base that balances structure, flavor, and moisture
The beauty of pound cake with strawberries and whipped cream is how each component supports the others. The cake must be dense enough to hold juicy berries and cream without crumbling or getting soggy. A soft interior with a firm structure lets the toppings shine without overpowering them.
That structure comes from a few key ingredients, each playing a distinct role:
| Ingredient | Purpose |
|---|---|
| Butter (unsalted) | Adds richness and creates a tender crumb |
| Eggs | Provide structure and moisture |
| Heavy cream or sour cream | Boosts moisture and softness |
| Flour | Forms the structure and keeps it stable |
For this dessert, I love using my pineapple pound cake when I want a slightly tropical base, or tres leches pound cake for a richer variation. Both support the moisture of the berries beautifully.
Key baking tips for the perfect pound cake
To make sure your pound cake with strawberries and whipped cream holds up well and looks beautiful, follow these simple but important tips:
- Always let your butter, eggs, and dairy come to room temperature before mixing.
- Cream your butter and sugar for 3–5 minutes to incorporate enough air for a tender crumb.
- Use cake flour for a finer texture, but all-purpose will still work well.
- Prepare your pan with butter and a dusting of flour or sugar for a caramelized golden crust.
- Bake at a lower temperature (325°F) and give it time—slow baking equals even moisture.
- Let the cake cool completely before topping or slicing. Warm cake + whipped cream = disaster.
Master the cake base, and you’re halfway to the most delicious pound cake with strawberries and whipped cream you’ve ever had.
Fresh Strawberries and Whipped Cream That Shine Every Time
How to prep strawberries for pound cake with strawberries and whipped cream
When strawberries are the star, they need to be treated with care. For pound cake with strawberries and whipped cream, fresh berries bring contrast and brightness to the dense cake and smooth cream. But if you don’t handle them right, they can turn your beautiful dessert into a soggy mess.
Here’s how to prep them properly:
- Use ripe but firm strawberries. Soft or overripe ones will leak too much juice.
- Slice just before serving. This helps keep them looking and tasting fresh.
- Macerate lightly. Toss with a bit of sugar (and a squeeze of lemon juice if you like) about 15–30 minutes before layering. This draws out flavor without drenching the cake.
- Drain excess juice before placing them on your cake slices.
This simple prep helps highlight the berry’s natural flavor while keeping your dessert clean and fresh. When I need extra berry flavor, I use leftover macerated juice as a drizzle—just sparingly.
If you enjoy layering strawberry flavors, the strawberry cake with strawberry filling is another way to build fruity depth without overwhelming your pound cake base.
Whipped cream that won’t collapse
Homemade whipped cream makes this dessert feel special. But not all whipped cream is created equal. For pound cake with strawberries and whipped cream, stability matters—you don’t want it melting after five minutes on the plate.
Use this formula for whipped cream that’s light but stable:
- Start with cold heavy cream (36–40% fat), straight from the fridge.
- Chill your mixing bowl and beaters beforehand for best results.
- Add 1–2 tablespoons of powdered sugar per cup of cream.
- Beat on medium until soft peaks form, then add 1 teaspoon vanilla extract.
- For extra hold, mix in a tiny bit of cream of tartar or a spoon of mascarpone.
For flavor variety, you can even infuse your whipped cream with citrus zest or almond extract. And if you’re more into cookies than cake, try using this cream with frosted strawberry cookies for a lighter twist.
With your strawberries prepped and your cream whipped just right, you’re now ready to bring it all together.
Assembling Pound Cake with Strawberries and Whipped Cream
Layering techniques for flavor and presentation
Now that your components are ready, it’s time to bring pound cake with strawberries and whipped cream together in a way that’s both beautiful and balanced. The goal is to highlight each element—moist cake, bright berries, and fluffy cream—without letting one overpower the others.
You’ve got a few ways to build this dessert:
- Classic slices: Cut thick slices of pound cake, top with strawberries, and finish with a generous spoonful of whipped cream.
- Layered stacks: Build mini stacks with two or three layers of cake, cream, and berries.
- Trifle style: Cube the cake and layer in a glass bowl or jars for individual servings.
Always add whipped cream just before serving to prevent deflation. If you’re plating ahead of time for a party, assemble the cake and berries first, then pipe or spoon cream right before serving.
This method works beautifully with any dense cake like the chocolate whipping cream pound cake if you’re craving a cocoa twist.
Make-ahead and serving tips for best results
Pound cake with strawberries and whipped cream is best enjoyed fresh, but with a few tips, you can prep ahead without sacrificing texture or flavor.
Here’s how to make it easier without compromise:
- Bake the pound cake a day ahead and wrap tightly in plastic wrap.
- Wash and slice the strawberries the morning of, then store them covered in the fridge.
- Whip the cream up to 3 hours in advance and chill—it’ll hold if stabilized.
- Assemble just before serving for best texture and visual appeal.
If you do end up with leftovers, store them in an airtight container and refrigerate for up to 24 hours. The cream may deflate a bit, but the flavors will still be delicious.
Need a showstopper for a Sunday table? Pair this dessert with a slice of old-fashioned hummingbird cake and let your guests choose their favorite.
Creative Twists for Pound Cake with Strawberries and Whipped Cream
Unique flavors and seasonal variations
One of the best things about pound cake with strawberries and whipped cream is how easily it adapts to your style or the season. The base is classic, but there’s room to play—whether you’re spicing it up for the holidays or lightening it for a spring brunch.
Here are a few flavor ideas that work beautifully:
- Add citrus zest to the cake batter—lemon, lime, or orange all brighten the flavor.
- Mix in almond or vanilla bean paste for a deeper aroma.
- Drizzle balsamic glaze or honey over the strawberries for contrast.
- Roast the berries with a pinch of black pepper or thyme for a gourmet touch.
- Swap whipped cream for mascarpone or Greek yogurt for a tangier finish.
When I want to add a creamy tang, I sometimes blend in mascarpone—similar to what I do with my mascarpone cheesecake. It makes the whipped topping richer and more luxurious.
If strawberries aren’t in season, feel free to try this with peaches, cherries, or even poached apples for a cozy fall version.
What to serve with it for balance
A good dessert becomes great with the right drink or pairing. Since pound cake with strawberries and whipped cream is light and fruit-forward, aim for options that won’t overpower it.
Here are a few suggestions that complement the flavors:
- Coffee or espresso: A bold brew balances the sweetness.
- Sparkling wine or rosé: Ideal for spring and summer gatherings.
- Iced Earl Grey or mint tea: Refreshing and smooth.
- Vanilla ice cream: For those who want even more indulgence.
Looking to build a beautiful dessert board? Pair small slices of this cake with tart options like key lime pie bars to offer contrast in flavor and texture.
No matter how you customize it, this dessert keeps its heart—simple ingredients, layered beautifully, and always a crowd-pleaser.
Frequently Asked Questions
Why is it called Elvis Presley pound cake?
Elvis Presley pound cake gets its name from the King of Rock ‘n’ Roll himself. It was reportedly his favorite dessert, especially when made with lots of butter and baked until the crust turned crisp and golden. Unlike lighter versions, Elvis’s preferred cake was rich, dense, and full of Southern flavor—making it perfect for layering with strawberries and cream.
Is pound cake the same as strawberry shortcake?
Not exactly. Traditional strawberry shortcake uses a biscuit-like base, often crumbly and lightly sweet. Pound cake, on the other hand, is denser and richer. While both pair beautifully with strawberries and whipped cream, pound cake with strawberries and whipped cream offers a more indulgent bite and holds its structure longer under moist toppings.
What are the notes in strawberry pound cake?
Strawberry pound cake often includes flavor notes of vanilla, butter, and fresh strawberries—sometimes complemented by citrus zest or almond extract. When combined with whipped cream, it takes on a soft, floral sweetness with a creamy finish that makes it feel fresh yet comforting.
How do you keep strawberries from making cake soggy?
The key is in timing and technique. Always slice the strawberries just before serving and avoid over-macerating them. If you add sugar too early, the berries will release too much juice. Lightly drain them before placing on the cake. These steps will keep your pound cake with strawberries and whipped cream fresh, not soggy.
Conclusion
Some desserts just stick with you. For me, pound cake with strawberries and whipped cream isn’t just a recipe—it’s a memory layered with flavor. From the warm, buttery crumb to the brightness of sun-ripened strawberries and the cool lift of whipped cream, every bite feels like home.
Whether you’re building it for a family dinner, a church potluck, or a quiet moment at the kitchen table, this dessert never asks for much—just real ingredients and a little love. And maybe that’s why it still matters after all these years.
So grab a slice. Pile it high. Share it with someone. Or keep it all to yourself—I won’t judge.
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