Patriotic Pound Cake

Prep Time: 20 minutes | Cook Time: 1 hour (if baking cake) | Total Time: 20 minutes (with store-bought cake) | Servings: 8

Why I Love This Recipe

This one’s a keeper. It’s effortless but feels fancy—like strawberry shortcake’s polished cousin. Light, fresh, and decked out in red, white, and blue, it’s perfect for Memorial Day, the Fourth of July, or any summer cookout where you want to impress without overthinking it.

Ingredients

For the Cake

• 3 cups sugar

• 2 sticks salted butter, softened

• 5 large eggs

• 3 cups cake flour

• ⅛ teaspoon baking powder

• 1 cup heavy whipping cream

• 1 teaspoon vanilla extract

• Zest of 1 lemon

For the Whipped Cream Layers

• 2 ½ cups heavy whipping cream

• 1 ¼ cups confectioners sugar

• 1 teaspoon vanilla extract

• Fresh strawberries

• Fresh blueberries

• Fresh blackberries (optional—I skip sometimes)

Instructions

Make the Cake

1. Preheat oven to 325°F. Grease three 8-inch cake pans.

2. In a stand mixer fitted with the paddle attachment, beat sugar and butter for 2–3 minutes until light and fluffy.

3. Add eggs one at a time, beating well after each.

4. Stir together flour and baking powder. Add to the mixer alternately with the heavy cream, starting and ending with the flour. Mix until just combined—don’t overdo it.

5. Stir in vanilla and lemon zest.

6. Divide batter evenly among pans. Bake for 20–35 minutes, or until a toothpick comes out clean and the top springs back when touched. Let cool completely.

Make the Whipped Cream

1. In a clean bowl, whip the cream and confectioners sugar on medium speed until soft peaks form.

2. Stir in vanilla. Stop mixing as soon as it thickens—overmixing can curdle it.

Assemble

1. Layer the cake with whipped cream and sliced strawberries between each layer.

2. Top with the remaining whipped cream and pile on more berries.

Notes

• No time to bake? Use a store-bought pound cake and slice it into layers.

• Trader Joe’s gluten-free pound cake works great if you need a GF option.

• Add lemon zest to the whipped cream for a citrusy twist.

• Store leftovers in the fridge for up to 3 days.