Nothing screams summer like strawberry shortcake! This version is made in a 9 x 13 pan and makes perfect squares to serve. Slices of light pound cake brushed with strawberry lemonade and topped with fresh strawberries make it the perfect summer dessert. This is my favorite strawberry shortcake recipe!
All about this strawberry shortcake recipe
Strawberry shortcake can be all shapes and sizes and is traditionally made with shortcake biscuits, whipped cream and fresh strawberries. My strawberry shortcake recipe is a little bit different just because the inspiration came from this lemon tiramisu cake which tastes so good! Along with whipped cream, the filling is made by mixing cream cheese, mascarpone and strawberry preserves to create a super-creamy and delicious filling.
Sliced pound cake helps to create the layers, a bit like how pasta is layered to make lasagna. Store bought pound cake is perfect to use, and no need to make it from scratch. The secret ingredient is strawberry lemonade, brush it on the pound cake slices to make them really moist. This strawberry shortcake is definitely better if made a day in advance to let the lemonade soak through the pound cake. The end result should be like a tiramisu.
FAQ’S ABOUT STRAWBERRY SHORTCAKE
Shortcake is more like a crunchy biscuit with a soft center. Sponge cake is soft like a yellow cake.
Yes, that would work, just remember to brush it generously with the strawberry lemonade.
Give the strawberries a quick rinse under cold water and pat dry with a paper towel. Slice of the green tops and then cut each strawberry into quarters.
Keep refrigerated and covered with plastic wrap.
more strawberry recipes
No Bake Strawberry Shortcake Recipe
- 8 oz mascarpone cheese at room temperature
- 1 cup sugar
- 8 oz cream cheese at room temperature
- 16 oz heavy whipping cream
- 1 tsp vanilla extract
- 1 jar strawberry preserves, divided
- 2 10.75oz Sara Lee pound cake, thawed
- 2 cups strawberry lemonade
- 2 16oz containers fresh strawberries,rinsed, hulled and chopped into quarters
- Using a stand mixer or electric hand mixer, beat the mascarpone and sugar until well blended.
- Add the cream cheese gradually whisking after each time to keep the mixture smooth.
- Transfer this mixture to a small bowl.
- In the same bowl as you mixed the cheese, combine the heavy cream and vanilla and whip to soft peaks.
- Fold the cream into the cream cheese mixture until smooth.
- Fold in 1 ½ cupsof the strawberry preserves to make the strawberry filling, set aside.
- Slice each pound cake into slices about a ½ inch thick.
- Place a layer of the pound cake on the bottom of your 9 x 13 inch baking dish.
- Generously brush the pound cake with some of the strawberry lemonade.
- Place half of the filling mixture onto the pound cake and spread evenly.
- Add 2 cups of the quartered strawberries on top of the filling.
- Place another layer of pound cake slices on top and repeat with the filling, making sure to generously brush the pound cake with more strawberry lemonade
- Cover the shortcake with plastic wrap and store in the fridge for at least two hours or overnight
- Mix the remaining chopped strawberries and strawberry preserves together in a bowl.
- Just before serving, arrange the remaining strawberries over the top of the shortcake and serve.