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Strawberry Shortcake Cups with Lemony Pound Cake Recipe

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3.9 from 2 reviews

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 10 servings

Description

Delight in these Strawberry Shortcake Cups featuring layers of homemade lemony pound cake, stabilized whipped cream, and macerated fresh strawberries. This elegant yet easy-to-make dessert combines the bright citrus flavor of lemon with sweet, juicy strawberries and creamy whipped topping, perfect for entertaining or a summer treat.

Ingredients

Lemon Pound Cake

  • 180 grams all-purpose flour, sifted (1 1/2 cups)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 260 grams granulated sugar (1 1/3 cups)
  • 2 teaspoons lemon zest (from 1 large lemon)
  • 228 grams unsalted butter, softened (1 cup)
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, room temperature
  • 120 grams full-fat sour cream, room temperature (1/2 cup)

Stabilized Whipped Cream

  • 2 teaspoons plain gelatin
  • 45 milliliters cold water (3 tablespoons)
  • 480 milliliters cold heavy whipping cream (2 cups)
  • 50 grams granulated sugar (1/4 cup)
  • 2 teaspoons pure vanilla extract

Spiked Strawberries

  • 908 grams fresh strawberries (2 pounds), stems removed and thinly sliced
  • 66 grams sugar (1/3 cup)
  • 30 milliliters Triple Sec or fresh orange juice (2 tablespoons)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a loaf pan with baking spray and line the bottom with parchment paper, leaving an overhang for easy removal.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and Kosher salt. Set aside.
  3. Create Lemon Sugar Mixture: In a large mixing bowl, combine granulated sugar and lemon zest. Beat with a stand or hand mixer until fragrant and oil release from zest, about 30-60 seconds.
  4. Cream Butter and Sugar: Add softened unsalted butter to the sugar mixture. Beat for 3-4 minutes until very light and fluffy, scraping bowl sides occasionally.
  5. Add Eggs and Wet Ingredients: Add eggs one at a time, mixing well after each. The batter may curdle but will smooth out. Mix in vanilla extract and sour cream until smooth.
  6. Incorporate Dry Ingredients: Add the flour mixture and stir just until no flour streaks remain. Avoid over-mixing; batter will be thick.
  7. Bake Pound Cake: Spread batter evenly in prepared loaf pan. Bake for 1–1 hour 20 minutes, checking for doneness starting at 1 hour. Tent with foil if browning too fast. Cake is done when a toothpick has a few moist crumbs.
  8. Cool and Cube Cake: Cool cake completely on wire rack. Use parchment overhang to remove cake, then cut into 1/2-inch cubes.
  9. Prepare Gelatin: In a small bowl, whisk gelatin and cold water until smooth. Let sit 3-4 minutes to solidify. Microwave 8-10 seconds to melt, then cool slightly.
  10. Whip Cream: In a large bowl, beat heavy cream, sugar, and vanilla until soft peaks form.
  11. Stabilize Whipped Cream: Slowly drizzle melted gelatin into whipped cream while mixing on medium-high. Continue beating until medium-stiff peaks form.
  12. Macerate Strawberries: Combine sliced strawberries, sugar, and Triple Sec or orange juice in a bowl. Stir and let stand 5-10 minutes until juices are released and sugar dissolves.
  13. Assemble Cups: Layer pound cake cubes at bottom of serving cups. Top with a spoonful of strawberries, leaving juices behind to avoid sogginess.
  14. Pipe Whipped Cream Layer: Using piping bag with large round tip, pipe a thin layer of stabilized whipped cream over strawberries.
  15. Repeat Layers and Serve: Add another layer of cake, strawberries, and whipped cream. Serve immediately and enjoy the fresh flavors.

Notes

  • Use room temperature eggs and sour cream for smooth batter and even mixing.
  • Do not over-mix the batter after adding dry ingredients to keep the cake light and tender.
  • Allow the gelatin to cool slightly before adding to whipped cream to avoid curdling.
  • Adjust sweetness of strawberries according to berry sweetness and taste.
  • Best served the same day to maintain texture, but cake cubes and macerated strawberries can be prepared a day ahead and refrigerated separately.
  • You can substitute Triple Sec with fresh orange juice for a non-alcoholic option.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-shortcake-cups-with-lemony-pound-cake-recipe/