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.

Pound Cake with Strawberries and Whipped Cream

Name: Pound Cake with Strawberries and Whipped Cream
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 10 servings
Cuisine: Southern
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

Description

Classic pound cake with strawberries and whipped cream—moist, buttery, and fresh. A Southern favorite perfect for any occasion.

Ingredients

Scale

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