Serve this Strawberry Shortcake with Lemon Pound Cake all summer long; add some blueberries for a July 4th bash!
I’m not sure there is a dessert so perfectly summer as Strawberry Shortcake. Fresh berries and gently sweetened cream sit atop a variety of different of different baked goods.
There is the quick and dirty; the little round ready made cakes for spur of the moment shortcake. The just as easy and also ready made; the store bought Angel Food Cake.
Homemade biscuits or biscuits from the recipe on the side of the Bisquick box. I’ve done them all but I’ve never done any that satisfy quite like this Red, White, and Blue Shortcake with Lemon Pound Cake.
Pound cake; such a utilitarian sound but a cake with results that can only be called perfection. Presumably a pound of butter, a pound of flour, a pound of sugar and a pound of eggs; I’ve seen various recipes that stick with that moniker but stray far from the concept. Not this one. Nope, this is the real deal. With lemon.
Now, of course blueberries aren’t the standard but what better way to bring a festive holiday touch to this quintessential summer dessert than to dress it up with some blue for the celebration of America’s birthday.
I’ve got more holiday food for you listed after the recipe; it’s Progressive Eats time and I’m hosting it this month and decided we should do all July 4th recipes; so make sure you checkout the mix from a cocktail to desserts after the recipe…all fantastic I promise!
I admit, I can’t take credit for this recipe; nope. While I’ve made any number of pound cakes over the years, this is a recipe from Sam Sifton, the Founding Editor of NYT (New York Times) Cooking that provided me with this version.
That touch of lemon is so perfect; enhancing both the cake and the toppings. It is a cake that is perfect on it’s own, when it’s finished with both strawberries and blueberries mingled with slightly sweetened cream, it’s downright magical.
Mr. Sifton recommends making the cake and then cutting it into cubes but I preferred the look of simply making thin slices that could be layered. He also assumes that strawberries and sugar together will create the juices that accompany the berries and while he’s right (and I mean he is THE Sam Sifton!), I’ll stick with my tried and true version which emulsifies some of the berries with sugar and water to create a sauce of sorts…it means MORE for everyone!
The cake is easy and so are the toppings but the taste is flat out divine. Pound cake is rich and dense and the perfect foil for the lightened cream and the fresh berries. If you’re like me, you’ll never again glance at those round disks labeled as shortcake. You’ll know the real deal once you try it and once you do, it’s the ONLY deal.
Have a safe and thoroughly fun 4th of July…and don’t forget to check out my friends recipes down below!
PIN ‘Strawberry Shortcake with Lemon Poundcake’
July 4th Picnic for Progressive Eats
- Red, White and Blue Pina Colada from Spice Roots
- Grilled Patriotic Pizza from Pastry Chef Online
- Patriotic Composed Vegetable Salad from Mother Would Know
- Hydrating Fruit Salad from Healthy Delicious
- Dessert Ice Cream Sundaes with Homemade Blueberry Sauce from The Heritage Cook
- Dessert Stars and Stripes Patriotic Berry Pie from That Skinny Chick Can Bake
- Strawberry Shortcake with Lemon Pound Cake from Creative Culinary (You’re Here!)
- 1 pound softened butter (4 sticks), cubed
- 1 pound granulated sugar (2 cups)
- 8 large eggs
- 1 pound all-purpose flour (4 cups)
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1 quart strawberries, rinsed and slice
- 1/2 cup white sugar
- Sweetened Whipped Cream
- Preheat oven to 325 degrees. Grease and flour a Bundt pan.
- In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed.
- Beat the eggs in a bowl and add them to the mixture.
- Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
- Pour the batter into the prepared pans. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean.
- Turn the cake out and allow to cool on a rack. Dust with powdered sugar.
- Set aside 1/2 cup of strawberries. Combine remaining sliced strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes; add blueberries.
- Gently warm the 1/2 cup of sliced berries with a Tablespoon of sugar and 2 Tablespoons of water. Once softened, remove from heat and blend to a smooth consistency. Add more water if necessary to make the consistency of a thick sauce. Let cool. Add to the bowl of sugared berries.
- Slice cake into thin slices; use 2 per serving and layer with whipped cream and berries.
I make a strawberry sauce to combine with the berries; it's not necessary but it does mean everyone gets a bit more on their serving!
Amount Per Serving: Calories: 671 Total Fat: 35g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 206mg Sodium: 393mg Carbohydrates: 84g Fiber: 3g Sugar: 52g Protein: 9g