This strawberry shortcake skips the dry biscuit base and uses a homemade Greek yogurt pound cake instead — one that slices cleanly, soaks up strawberry juices without turning to mush, and holds its own under a pile of whipped cream. It makes 12 servings from a single loaf, which means you’ll almost certainly have cake left over, and that’s not a bad position to be in. The macerated strawberries take about five minutes to put together and do the rest of the work on their own.
What makes this version work
Two things matter here. First, the Greek yogurt in the batter keeps the crumb moist and slightly dense — dense enough that a slice doesn’t collapse when you spoon wet strawberries over it, which is exactly what you want. Second, macerating the strawberries with sugar and lemon juice ahead of time draws out their natural liquid and creates a light syrup that soaks into the cake as you serve it. That syrup is what separates a good strawberry shortcake from a dry one. Give the strawberries at least 20 minutes to macerate — 30 is better if you have the time.
If something goes sideways
- The cake sinks in the middle: The batter was likely over-mixed after the flour went in, or the oven door was opened too early. Mix only until the flour disappears, and don’t open the oven before the 40-minute mark.
- The cake is browning too fast on top: Tent it loosely with foil after 35 minutes and keep baking. This is common with darker loaf pans.
- The strawberries released almost no liquid: Out-of-season berries do this. Add an extra teaspoon of sugar and a small splash of water, stir, and give them another 15 minutes.
- The whipped cream won’t hold its shape: The heavy cream needs to be cold — straight from the fridge. If your kitchen is warm, chill the bowl and beaters in the freezer for 10 minutes before whipping. Skip the garnish on top if you’re assembling ahead of time — not worth the extra dish when it’ll weep anyway.
- The cake sticks to the pan: Butter and flour the pan thoroughly, including the corners. If it still sticks, run a thin knife around the edges and let it cool in the pan for 10 more minutes before turning out.
Shopping notes
Use full-fat Greek yogurt, not low-fat — the fat content is what keeps the crumb from drying out. For the whipped cream, you need heavy whipping cream (at least 36% fat) that you whip yourself; pre-whipped cream from a can won’t hold up once it hits the strawberry juices. If fresh strawberries aren’t in season, frozen ones work for the macerated topping — thaw them first and drain off the excess water before adding sugar and lemon juice, otherwise the syrup gets too thin.
Keeping and reheating
The pound cake keeps well wrapped tightly at room temperature for up to 3 days, or in the fridge for up to 5 days — which makes it genuinely useful across the week. Slice it cold from the fridge and let it sit at room temperature for 15 minutes before serving, or warm individual slices in a 300°F (150°C) oven for about 8 minutes. The macerated strawberries keep in a sealed container in the fridge for up to 2 days; they’ll continue to release liquid, so stir before serving. The pound cake also freezes well: wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge. Whipped cream should always be made fresh — it doesn’t freeze or keep.
Strawberry Shortcake with Pound Cake (Easy Recipe)
Equipment
- Stand mixer with paddle attachment
- 9x5 inch (23x13cm) loaf pan
- Medium mixing bowl
- Wire cooling rack
- Rubber spatula
- Toothpick or cake tester
Ingredients
- 2 pounds strawberries sliced, hulled
- 2 tablespoons sugar granulated
- 1 teaspoon lemon juice fresh
- 4 medium eggs room temperature
- 1 cup butter at room temperature
- 1 cup sugar granulated
- 1½ cups all-purpose flour
- ½ cup Greek yogurt plain
- ½ teaspoon salt
- 2 teaspoons vanilla extract pure
- ½ teaspoon baking powder
- 1 cup heavy whipping cream whipped to soft peaks
- extra as needed butter and flour for greasing pan
Instructions
Strawberry Topping Instructions
- Add strawberries, lemon juice and sugar in a medium bowl and mix. Cover and place in refrigerator until ready to use.
Pound Cake Instructions
- Preheat the oven to 325°F / 160°C (165°C fan-forced). Butter and flour a 9x5 inch (23x13cm) loaf pan, tapping out the excess flour.
- Whisk together flour, salt, and baking powder in a medium bowl. Set to the side.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2–3 minutes until smooth and creamy. Add 1 cup of sugar and mix until light and fluffy. Continue beating for 2–3 minutes until the mixture is light, pale, and fluffy.
- Add the eggs one at a time on medium speed, beating for about 30 seconds after each addition. Scrape down the sides and bottom of the bowl between each egg.
- Add yogurt and vanilla to bowl and mix until combined. Scrape the sides of the bowl before finishing.
- Add flour mixture and continue to mix, scraping the sides down to ensure it is well combined and smooth.
- Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula. Bake for 55–65 minutes until the top is golden brown and a toothpick inserted into the centre comes out clean or with just a few moist crumbs attached. If the top browns too quickly, tent loosely with aluminium foil after 40 minutes.
- Cool the shortcake for 10 minutes before removing and transferring to the cooling rack.
- Once ready to serve, place a slice of pound cake on each plate, add a generous dollop of whipped cream, and spoon the macerated strawberries with their juices over the top.
Nutrition
FAQ
Can I make the pound cake a day ahead?
Yes — it actually slices more cleanly the next day once it’s fully cooled and set. Wrap it tightly in plastic wrap once it’s at room temperature and store it at room temperature overnight, or in the fridge if your kitchen runs warm.
Can I use store-bought pound cake instead of making it from scratch?
You can, and it’ll still taste good. The texture will be softer and more uniform than homemade, which means it may get a little soggy faster once the strawberry syrup hits it — serve it quickly rather than letting it sit assembled.
How do I know when the pound cake is done baking?
Insert a toothpick or thin skewer into the center — it should come out with just a few moist crumbs, not wet batter. The top will also have a visible crack running down the middle, which is normal for a loaf-style pound cake.
Can I use a different pan if I don’t have a 9×5 inch loaf pan?
An 8×4 inch loaf pan works, but the cake will be taller and may need an extra 5 to 10 minutes of baking time. Avoid using a casserole dish or square pan — the batter depth and baking time are calibrated for a standard loaf pan.
More recipes to try
- Heavenly Strawberry Cake with Fresh Berries and Whipped Cream
- Warm and Comforting Classic Apple Crumble
- Elegant Pavlova with Fresh Berries
- Zesty French Lemon Cake
