Description
I make this Frozen Strawberry Pound Cake when I want an easy, make-ahead dessert that tastes like summer. I layer buttery pound cake with a juicy lemon-kissed strawberry filling and a fluffy vanilla cream, then I freeze it until it slices into beautiful, creamy pieces. I serve it straight from the freezer with extra berries for a refreshing treat that feels homemade, comforting, and perfect for gatherings.
Ingredients
- 1 prepared pound cake (about 16 oz / 450 g), sliced 1.5–2 cm thick
- 3 cups strawberries (fresh sliced or frozen thawed and sliced)
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract, divided
- Pinch of fine salt
- 2 tablespoons strawberry jam (optional, for firmer slices)
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar (or 1/3 cup sweetened condensed milk)
- 1/2 cup Greek yogurt (optional, for tang)
- 4 oz cream cheese, softened (optional, for a cheesecake-like filling)
Instructions
- I line a loaf pan with parchment paper and leave overhang so I can lift the dessert out easily.
- I slice the pound cake into even pieces and set them aside.
- I mix strawberries, sugar, lemon juice, 1 teaspoon vanilla, and a pinch of salt. I let the mixture rest 10–15 minutes until it turns juicy. I stir in strawberry jam if I want cleaner slices.
- I whip the cold heavy cream to soft peaks, then I add powdered sugar (or condensed milk) and the remaining vanilla. I whip just until fluffy. When I want extra body, I beat cream cheese with Greek yogurt first and fold in the whipped cream.
- I place a layer of pound cake in the lined pan and press gently to fill gaps.
- I spread a thick layer of cream over the cake, then I spoon strawberries and a little juice on top.
- I repeat the layers (cake, cream, strawberries) until the pan feels full, then I finish with a final cake layer on top.
- I cover tightly and freeze at least 6–8 hours, and I prefer overnight for the cleanest slices.
- I lift the cake out using the parchment overhang, rest it 5–10 minutes, slice with a warm knife, and serve with extra strawberries.
Notes
I use strawberry jam when I want firmer slices that hold clean edges. I add Greek yogurt for a brighter, tangy flavor, and I add cream cheese when I crave a richer, cheesecake-like bite. I wrap leftovers tightly (plastic wrap plus foil) and keep them frozen up to 2 weeks. I let slices sit 5–10 minutes before serving so the cream softens slightly and tastes extra luscious.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: B
- Method: No-bake, Freezer
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg