Go Back
Print Pin

Easy Strawberry Shortcake

An easy yet elevated strawberry shortcake made with toasted pound cake, a homemade vanilla bean whipped cream, and macerated strawberries and raspberries!
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 4 servings
Author Olivia Lam

Ingredients

  • 1 cup quartered strawberries
  • ½ cup raspberries
  • 3 tbsp granulated sugar
  • 2 tbsp lemon juice (about ½ a lemon)
  • Pinch of salt
  • 1 cup heavy cream
  • ⅓ cup powdered sugar
  • ½ vanilla bean (beans scraped out of the pod)
  • 8 (½ inch) slices of butter vanilla pound cake
  • 1 tbsp unsalted butter (for toasting)

Instructions

  • Add the strawberries, raspberries, granulated sugar, lemon juice and salt into a bowl. Mix until combined then set it aside in the fridge for at least 20 minutes while you follow the rest of the recipe.
  • In a separate large bowl, add in the heavy cream, powdered sugar, and vanilla bean seeds. Beat with a hand mixer fitted with the whisk attachment until you get soft fluffy peaks of whipped cream. Set it aside in the fridge.
  • Heat a large pan over medium heat. Add in the butter and allow it to melt. Place the slices of pound cake into the pan and cook for 1½-2 minutes on each side until toasted and golden brown.
  • For serving, plate 2 slices of pound cake on each dish and top with a dollop of whipped cream and a spoonful of the berries with the juices. Enjoy!