My favorite summertime dessert has always been strawberry shortcake. Simple, not too heavy or overly sweet—perfect for bbqs and Fourth of July! Here I’ll show you three ways to make strawberry shortcake using my cream cheese pound cake. Recipe for that at the end of the post!
Grilled Strawberry Shortcake
Give your shortcake a whole new spin by grilling slices of dense pound cake. Works just as well on a grill pan as a traditional grill. Just be sure to oil or grease the pan or grill grates so your cake doesn’t get stuck! A few minutes of medium to high heat on each side should do the trick to get those wonderful grill marks. Serve immediately and top with sliced, sweetened strawberries and whipped cream.
Mini Strawberry Shortcake Bundt Cakes
I can never get enough of mini bundt cakes—they are perfectly portioned and look so elegant. Just prepare the cream cheese pound cake batter and pour into well-greased mini bundt pans. Don’t overcook and cool a bit in the pan before carefully inverting them onto a cooling rack. Spoon sliced strawberries in the middle of each mini bundt and top with whipped cream.
Strawberry Shortcake Shooters
Individual shortcake shooters are an easy way to serve dessert at your next party—and can be assembled in advance. Simply layer chunks of pound cake with sliced, sweetened strawberries in shooter glasses and top with whipped cream. Serve chilled with mini spoons and you’re all set!
Cream Cheese Pound Cake
Ingredients:
3 sticks unsalted butter, softened
8 oz cream cheese, softened
3 cups sugar
6 large eggs
3 cups flour
1 Tbsp vanilla extract
1/8 tsp salt
Instructions:
Preheat oven to 325°F. Grease and flour either a 10-inch Bundt pan, mini bundt pans, or two loaf pans lined with parchment. Using a stand mixer with the paddle attachment, cream together the softened butter and cream cheese. Slowly add the sugar, mixing until light and fluffy. Add eggs one at a time, incorporating well and scraping the sides. Slowly add the flour and salt, mixing until just combined. Lastly, add the vanilla extract. Pour into prepared pans and bake 1 hour 40 min for large Bundt pan or loafs, and 20-25 min for mini bundt pans. Cake is done with toothpick inserted comes out clean. Cool in pans for 5-10 minutes then invert carefully onto a cooling rack.