Strawberry Topped Pound Cake with Lemon Whipped Cream

I went to the local farmer’s market and bought a bunch of locally grown fruits and veggies, including 6 pints of Hood strawberries. YUM! The berries were super fresh, ripe, and juicy. I made this easy strawberry-topped pound cake with lemon whipped cream recipe since we all love homemade strawberry shortcake for dessert! My son had a buddy spend the night on Saturday, so this was their dessert and they both gave it two thumbs up and said it was blog-worthy delicious!

Strawberry Topped Pound Cake with Lemon Whipped Cream

Ingredients:

• 4 cups fresh strawberries, hulled
• Sugar, to taste, depending on the sweetness of the berries, about 2 tablespoons
• Frozen pound cake, thawed and cut into slices

Lemon Whipped Cream:

• 1 pint heavy whipping cream
• 2-3 tbsp powdered sugar, to taste
• Zest from 1 lemon
• 1-2 tsp fresh lemon juice, to taste
• ½ tsp vanilla extract

How to Make Strawberry Topped Pound Cake with Lemon Whipped Cream

Prepare the strawberries by cleaning and hull the strawberries then slice them into a large bowl. Add sugar, to taste, depending on the sweetness of the berries; gently stir to mix evenly. Cover with plastic wrap and refrigerate for at least 30 minutes.

Make the lemon whipped cream by pouring the heavy cream into a chilled bowl. Beat with a hand mixer for 1-2 minutes, then add the powdered sugar, to taste, lemon zest, lemon juice, and vanilla extract. Continue beating until the cream is thick and fluffy. Cover and place into the refrigerator until needed.

Slice the thawed pound cake and spoon some strawberries and sauce on top of the pound cake. Add a dollop of lemon whipped cream, then a little sprinkling of lemon zest on top.

Serve immediately. Enjoy.

Strawberry Topped Pound Cake with Lemon Whipped Cream

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Prep Time: 15 minutes minutes

Macerating The Strawberries:: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Dessert

Cuisine: American

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Hand mixer

Ingredients

Ingredients:

• 4 cups fresh strawberries hulled
• Sugar to taste, depending on the sweetness of the berries, about 2 tablespoons
• Frozen pound cake thawed and cut into slices

Lemon Whipped Cream:

• 1 pint heavy whipping cream
• 2-3 tbsp powdered sugar to taste
• Zest from 1 lemon
• 1-2 tsp fresh lemon juice to taste
• ½ tsp vanilla extract

Instructions

• Prepare the strawberries by cleaning and hull the strawberries then slice them into a large bowl. Add sugar, to taste, depending on the sweetness of the berries; gently stir to mix evenly. Cover with plastic wrap and refrigerate for at least 30 minutes.
• Make the lemon whipped cream by pouring the heavy cream into a chilled bowl. Beat with a hand mixer for 1-2 minutes, then add the powdered sugar, to taste, lemon zest, lemon juice, and vanilla extract. Continue beating until the cream is thick and fluffy. Cover and place into the refrigerator until needed.
• Slice the thawed pound cake and spoon some strawberries and sauce on top of the pound cake. Add a dollop of lemon whipped cream, then a little sprinkling of lemon zest on top.
• Serve immediately. Enjoy.

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