Go Back Email Link
+ servings
Red. White and Blue Shortcake with Strawberries, Blueberries and Lemon Pound Cake

Strawberry Shortcake with Lemon Pound Cake

The perfect summer dessert combining a luscious lemon pound cake with fresh berries and whipped cream.
Course Cakes, Cupcakes & Cheesecake
Cuisine American
Cook Time 1 hour 15 minutes
Additional Time 20 minutes
Total Time 1 hour 35 minutes
Servings 10 -12 Servings
Calories 801kcal
Author Creative Culinary


  • 1 pound softened butter 4 sticks, cubed
  • 1 pound granulated sugar 2 cups
  • 8 large eggs
  • 1 pound all-purpose flour 4 cups
  • ½ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 1 quart strawberries rinsed and slice
  • ½ 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!


Serving: 18 | Calories: 801kcal | Carbohydrates: 99g | Protein: 11g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 247mg | Sodium: 471mg | Fiber: 3g | Sugar: 57g