Springtime always resonates with strawberry pickin’ for me. I’m fortunate to live just a few miles away from a local u-pick farm. I went in February and picked a nice amount to make this classic strawberry shortcake.
Ingredients
Lemon Pound Cake (use Angel Food Cake or Buttermilk Sourdough Biscuits instead)
Fresh Strawberries
Maple Syrup (or sweetener of your choice)
Homemade Whipped Cream (once you make your own, you’ll never buy cool whip again haha)
Directions
- Place your washed, sliced strawberries into a medium mixing bowl. Start mashing them. A potato masher works just fine or you can use a fork.
- Add in the sweetener. I use 1 tbs of maple syrup but feel free to use 1/4-1/3 cup of any sweetener (if you are wanting yours extra sweet. Fresh picked strawberries are usually pretty sweet so additional sweetener is only needed in small amounts. Continue mashing the strawberries and the sweetener will create a juice. Set the bowl aside for about 30 minutes allowing the mixture to mascerate.
- Prepare your “cake” for the shortcake. Whether it be a pound cake, angel food cake or biscuits. You can do this step a day before if you like. It’s also a good idea to freeze the cake part and then you can pull it out when you have company coming over.
- Slice the cake/biscuits into individual servings.
- Pour the strawberry mixture on top of the cake. Use a generation portion and dollop with fresh homemade whipped cream.
- Serve immediately. Such a simple dessert but will make a big impact on your guests. It’s light, fluffy and oh so yummy!
Tips
- Make your pound cake or biscuits ahead of time. I like to freeze them and just pull it out when it’s strawberry season. Makes for a yummy Spring or Summer treat.
- If using fresh picked strawberries, you’ll need less sweetener in the strawberry mixture. The longer the mixture sits in the fridge, the longer it will macerate giving the strawberries a nice syrup.
What Kind of Cake to Use
I grew up with my mom, grandma’s and aunts making this yummy treat. It’s nostalgia to me. Everyone made it a little different. I remember a few of them used these little shortcake cups they bought from the store. They had a well in the center that you fill with the strawberry mixture and then we topped it with cool whip. Some even used a pound cake either made in a Bundt or loaf pan. They would slice it and then add the toppings. Today, we are going to make everything homemade completely from scratch.
Store-Bought (not recommended)
I found these on Walmart’s website. I don’t recommend buying these as it’s so easy to make the pound cake or a pan of biscuits. The ingredients are junk, filled with dead flour and toxic dye colorings.
Join Our Simple Living Community
Lemon Pound Cake
Make this moist and delicious pound cake for your next gathering. It’s the perfect “cake” for strawberry shortcake.
Why You’ll Love This Classic Strawberry Shortcake
- It’s such a quick and easy recipe to make.
- A crowd pleaser. Who doesn’t love fresh strawberries?
- The homemade whipped cream is the most creamiest and yummiest thing ever.
Storage
It’s best to store each component of this recipe separately. Otherwise, your cake will become super soggy and the whipped cream will probably turn into liquid. Store the strawberries and whipped cream in individual containers, preferably glass. The pound cake/biscuits will keep on the counter for a few days. You can also freeze the “cake” part for 2-3 months. When you are ready to use it, just set it out on the counter until it’s defrosted. Putting it in a low heat oven for a few minutes (around 250 or 300°oven will work) will warm the cake up just a bit. Top with the strawberries and whipped cream. Your guests will think you slaved all day long making this wonderful dessert!
Pin For Later
Homemade Whipped Cream
Once you make your own whipped cream, you’ll never buy the frozen stuff or the one that comes in a can anymore. This recipes whips up in just a few minutes in a fluffy cream with no toxic ingredients.
Items Used in This Recipe
Classic Strawberry Shortcake
Ingredients
Method
- Place your washed, sliced strawberries into a medium mixing bowl. Start mashing them. A potato masher works just fine or you can use a fork.
- Add in the sweetener. I use 1 tbs of maple syrup but feel free to use 1/4-1/3 cup of any sweetener (if you are wanting yours extra sweet. Fresh picked strawberries are usually pretty sweet so additional sweetener is only needed in small amounts. Continue mashing the strawberries and the sweetener will create a juice. Set the bowl aside for about 30 minutes allowing the mixture to macerate.
- Prepare your "cake" for the shortcake. Whether it be a pound cake, angel food cake or biscuits. You can do this step a day before if you like. It's also a good idea to freeze the cake part and then you can pull it out when you have company coming over.
- Slice the cake/biscuits into individual servings.
- Pour the strawberry mixture on top of the cake. Use a generation portion and dollop with fresh homemade whipped cream.
- Serve immediately. Such a simple dessert but will make a big impact on your guests. It's light, fluffy and oh so yummy!
Notes
- Make your pound cake or biscuits ahead of time. I like to freeze them and just pull it out when it’s strawberry season. Makes for a yummy Spring or Summer treat.
- If using fresh picked strawberries, you’ll need less sweetener in the strawberry mixture. The longer the mixture sits in the fridge, the longer it will macerate giving the strawberries a nice syrup.
I hope you enjoy making this recipe for you and your family all year long. Please share this post over on Pinterest and tag me on Instagram.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple cottage home.
Leave a Reply