This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Strawberry shortcake pound cake is a slight twist on a classic. Instead of shortcakes (biscuits), I use toasted slices of pound cake topped with macerated strawberries and fresh whipped cream.
Welcome to Day 6 (the last day!) of #BrunchWeek, hosted by Love and Confections and A Kitchen Hoor’s Adventures! Don’t forget to hop on over to my Sponsors and Giveaway Information Post to read about the great prizes and enter to win one!
Strawberry shortcake always reminds me of my grandmother. It was one of the desserts (yes, one of several) that she always served during summer cookouts. Even if she was expecting just 6 guests for dinner, she’d have food and desserts for 12.
For the longest time, I didn’t even know that pound cake wasn’t the traditional cake used in this dessert. She always used pound cake, or angel food cake, fresh strawberries, and whipped cream from a can.
I also use pound cake, though I toast my slices in the oven first, so that the cake absorbs the juices of the strawberries. I macerate the sliced strawberries in Dixie Crystals sugar (and Grand Marnier if no children will be eating the dessert), and whip my own cream.
As much as I love chocolate desserts, I do love this strawberry shortcake pound cake dessert in the summer time. It’s light (ish), with fresh summer flavors.
It also makes a delicious finale for spring and summer holiday meals, cookouts or get-togethers at any time of day, from brunch to dinner!
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For the pound cake
- 16 tbsp unsalted butter, softened
- 1 cup Dixie Crystals sugar
- 4 Egglands Best eggs
- 2 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
For the strawberries
- 1 lb strawberries, hulled and sliced
- 2 tbsp Dixie Crystals sugar
For the whipped cream
- 2 cups heavy cream, chilled
- 2 tbsp Dixie Crystals powdered sugar
- 1/2 tsp vanilla extract
Make the pound cake
- Preheat oven to 350°F. Lightly grease a 9" x 5" loaf pan.
- In a large bowl, beat the butter until very light. Gradually beat in the sugar, then the eggs, one at a time, stopping the mixer to scrape down the sides and bottom of the bowl between additions. Continue beating until the mixture is light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In another small bowl, whisk together the milk and extract.
- Alternately add the wet and dry ingredients to the butter/sugar/egg mixture, starting and ending with the flour. Stir to combine after each addition. Pour the batter into the prepared pan, smoothing the top.
- Bake the cake for 60 to 65 minutes, until it springs back when pressed lightly in on top, and a long toothpick or cake tester inserted into the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
- Remove the cake from the oven, and loosen its edges. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool completely. Wrap in plastic wrap and store in the refrigerator until ready to serve.
Make the strawberries
- Thirty minutes prior to serving, place sliced strawberries in a large bowl. Sprinkle the sugar over top and toss to coat. Let sit for 30 minutes.
Make the whipped cream
- Beat the cream on medium-high speed until soft peaks form.
- Sprinkle the powdered sugar over the cream and continue beating until medium-stiff peaks form. Beat in the extract. Cover and refrigerate until ready to serve.
Nutrition Information:Yield: 1 Serving Size: serving
Amount Per Serving: Calories: 350 Saturated Fat: 14g Cholesterol: 112mg Sodium: 178mg Carbohydrates: 30g Sugar: 16g Protein: 4g
Pound cake recipe from King Arthur Flour
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen
BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Overnight Chia Oatmeal from Love and Confections
Chinese Sugar Donuts from Rants From My Crazy Kitchen
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
BrunchWeek Fruits, Vegetables and Sides:
Roasted Red Pepper Asparagus Mini Tarts from Daily Dish Recipes
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.