Homemade Strawberry Shortcake is simply made from scratch
Sour Cream Pound Cake topped with a cream cheese mixture.
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If you loved the Sour Cream Pound Cake recipe, you’re really going to love how we transformed it into this Strawberry Shortcake recipe. The cream used for this shortcake is not just plain whipped topping.
This cake is dense and needed cream that could hold up to this cake.
But you know we had to keep it simple, so three we only used three delicious ingredients for this filling: cream cheese, whipped cream and powdered sugar.
You will need:
- Prepared Sour Cream Pound Cake
- Cream cheese
- Whipped topping
- Powdered sugar
- Fresh strawberries
Steps to make this recipe:
In a bowl, mix cream cheese, whipped topping and powdered sugar.
Refrigerate until ready to serve. Once ready to serve, slice two pieces of cake.
Remove the cream from refrigerator and spread your desired amount of cream on top of one slice of the cake.
Lay the second slice of cake on top of your first slice of cake. Top with more cream.
Serve with fresh strawberries.
We are not going overboard with the sweetness for this filling.
The cake has plenty of sweetness and we only want to enhance the flavor for this shortcake. You are more than welcome to add more powdered sugar to enhance the sweetness.
However, I do recommend basing how much sugar you need to use according to how sweet your cake is.
Most oftentimes, the “seasonings” don’t really set into a cake the next day because the cake will most likely cake may be sweeter the second day, versus the day it was prepared.
The cream is meant to complement the shortcake not overpower it or enhance the sweetness. So please consider this before adding additional sugar.
After preparing your cream filling refrigerate it in an airtight container. Then once you are ready to serve it, give it a stir before spreading it on your cake.
Next, slice two generous pieces of the pound cake and place your desired amount of filling between your cake slices. Then also top your cake slices with more filling.
Then add your desired amount of strawberries. We chose to use fresh strawberries for this recipe. We felt that they really complimented this cake and wanted to add a different spin to this classic recipe.
Once you get ready to serve your cake, you may want to cut your strawberries into smaller pieces.
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- Prepared Sour cream pound cake (or your favorite prepared pound cake)
- 4 oz of cream cheese
- 1/2 c of whipped topping
- 1 tbsp of powdered sugar
- Fresh strawberries
- In a bowl, mix cream cheese, whipped topping and powdered sugar.
- Refrigerate until ready to serve.
- Once ready to serve, slice two pieces of cake.
- Remove the cream from refrigerator and spread your desired amount of cream on top of one slice of the cake.
- Lay the second slice of cake on top of your first slice of cake. Top with more cream.
- Serve with fresh strawberries.