How do I slice the pound cake evenly in half without it falling apart?

A long serrated bread knife and slow deliberate sawing strokes produce the cleanest and most even horizontal cut. Mark the equator of the cake first by inserting toothpicks all the way around the circumference at the midpoint to act as a cutting guide. Place the cake on a decorating turntable if available and rotate it slowly while sawing through the midpoint guided by the toothpicks. Work slowly and without pressure and allow the serrated blade to do all the cutting work.

Can I make this recipe without a bundt pan?

Yes. A standard 12-cup tube pan produces an identical result to a bundt pan and is equally suitable for this recipe. A 9 by 13 inch baking pan can also be used, in which case the baking time will be reduced to approximately 45 to 55 minutes and the cake can be cut horizontally through the middle of the sheet cake rather than a ring shape. The presentation will be different but equally delicious.

Why do I need shortening in addition to butter?

The shortening contributes a slightly different fat structure to the pound cake batter that works alongside the butter to produce a particularly tender and fine crumb. Shortening has a higher melting point than butter and no water content which means it produces a slightly more stable crumb that holds together better when sliced. Butter contributes flavor and richness. The combination of the two produces the best possible texture and flavor in this specific pound cake recipe.

Strawberry Shortcake Pound Cake Easy Rich Summer Dessert Recipe

Name: Strawberry Shortcake Pound Cake The Most Rich and Stunning Summer Dessert You Will Make
Prep time: 10 min
Cook time: 1 h 25 min
Total time: PT-497462H36M
Cuisine: American
Ingredients: 3 sticks Unsalted Butter room temperature; 1/2 tsp Salt; 2 tbsp Shortening; 8 oz Cream Cheese room temperature; 3 cups Granulated Sugar; 6 large Eggs room temperature; 3 cups Cake Flour sifted; 4 1/2 tsp Vanilla Extract; 1 1/2 cups Heavy Cream cold; 6 tsp Cold Water; 1 1/2 tsp Unflavored Gelatin; 1 1/2 tsp Vanilla Extract for whipped cream; 1/3 cup Confectioner’s Sugar; 1 1/2 to 2 pints Fresh Strawberries stemmed and sliced

Description

The most rich and stunning Strawberry Shortcake Pound Cake made with a cream cheese pound cake baked in a bundt pan sliced horizontally and filled and topped with stabilized whipped cream and fresh sliced strawberries. A spectacular and completely make-ahead summer celebration cake that is extraordinary in every single slice.

Ingredients

Scale

3 sticks Unsalted Butter room temperature

1/2 tsp Salt

2 tbsp Shortening

8 oz Cream Cheese room temperature

3 cups Granulated Sugar

6 large Eggs room temperature

3 cups Cake Flour sifted

4 1/2 tsp Vanilla Extract

1 1/2 cups Heavy Cream cold

6 tsp Cold Water

1 1/2 tsp Unflavored Gelatin

1 1/2 tsp Vanilla Extract for whipped cream

1/3 cup Confectioner’s Sugar

1 1/2 to 2 pints Fresh Strawberries stemmed and sliced

Instructions

1. Preheat oven to 325°F. Grease and flour a 12-cup bundt or tube pan.

2. Beat butter, salt, shortening, and cream cheese until smooth.

3. Add sugar and cream on medium-high speed for 10 full minutes until very light and fluffy.

4. Add eggs one at a time beating fully after each.

5. Reduce speed to lowest. Add sifted cake flour 1 cup at a time mixing just until incorporated.

6. Add vanilla and mix just until combined.

7. Pour into prepared pan. Bake 1 hour 20 to 25 minutes until toothpick comes out clean.

8. Cool in pan 10 minutes. Turn out and cool completely at least 1 hour.

9. Dissolve gelatin in cold water in a saucepan. Heat until dissolved. Cool until fluid but not warm.

10. Beat cold heavy cream, confectioner’s sugar, and vanilla until slightly thickened.

11. Add cooled gelatin slowly while beating. Increase to high and beat to firm peaks.

12. Slice completely cooled pound cake horizontally in half with a serrated knife.

13. Spread 2/3 of whipped cream over bottom layer. Arrange 2/3 of strawberries over cream.

14. Replace top layer gently. Spread remaining cream on top. Decorate with remaining strawberries.

Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 591
Sugar: 62g
Sodium: 204mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 89g
Fiber: 4g
Protein: 10g
Cholesterol: 146mg

Keywords: strawberry shortcake pound cake, cream cheese pound cake strawberry, strawberry pound cake recipe, easy summer celebration cake