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Strawberry Shortcake Pound Cake

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This Strawberry Shortcake Pound Cake is a twist on the Good Humor frozen ice cream bar but in pound cake form.

A whole strawberry shortcake loaf cake with a few slices cut and fanned out in the foreground. The loaf is coated in a pink strawberry glaze and covered with a golden crumb topping. Crumbs are scattered around the base on a light gray surface, and the interior of the cake appears moist and fluffy.

🍓Strawberry Shortcake Glazed Loaf Cake With Melted Ice Cream Glaze and Strawberry Crumb Topping

If you love the nostalgic flavors of strawberry shortcake ice cream bars and a rich, buttery pound cake, this recipe will knock your socks off.

We’re talking about a dense, creamy loaf cake flavored with lots of vanilla, covered in a glossy strawberry glaze made from melted ice cream, and finished with a crisp strawberry cookie crumb that adds texture.

Close up view of the front of a strawberry shortcake loaf cake, showing its moist, golden yellow interior. The cake is topped with a pink glaze and a crumbly golden cookie strawberry crumb layer. A few crumbs are scattered on the light gray surface beneath the cake.

Happy TWENTY Year Anniversary to Sweet ReciPEAs!!

If you asked me 20 years ago if I would still be writing this blog, I’m quite sure I probably would have told you no.

Mostly because I never really thought more than a handful of people would ever read it.

And while a TON has changed in the twenty years since I started blogging, some things remain the same.

So let’s look back, in a then and now kind of way, on the 20 years since this blog came about.

Blog Name Then: Culinary Concoctions by Peabody (the url was insanely long)
Blog Name Now: Sweet ReciPEAs

Blogging Then: I had to write in HTML because WordPress only allowed for that. And there were only two template options for food themes: Watermelon and Coffee. I went with watermelon because living in the Seattle area…the coffee seemed too obvious.
Blogging Now: There are templates galore and you don’t have to know any code to write your site.
AI is ruining rampid and ruining recipes sites. So much so that many long time bloggers are quitting. Which means eventually you are just going to be stuck with AI recipes that may or may not work out and were never tested.

Close up side view of a whole strawberry shortcake loaf cake sitting on a light gray surface. The cake is covered in a pink strawberry glaze and generously topped with a golden crumb coating made of crushed cookies and freeze-dried strawberries. The texture of the glaze and crumbs is clearly visible.

Married Then: To the Picky Eater. The Picky Eater and I are still friends and he actually still runs the backend of the blog.
Married Now: To my Defensive (hockey) Partner who will eat anything!

My Age Then: 32 (oh, such a baby)
My Age Now: 52 (soon to be 53) and in perimenopause hell. Seriously…perimenopause is kicking my butt….zero stars.

Number of Dogs Then: Just 1. Crazy Cocker Spaniel. I miss her.
Number of Dogs Now: Five. Which is actually low for us, we have had as many as 7 at one time. We now dedicate our lives to helping special needs (mostly seniors) Cavalier King Charles Spaniels and English Toy Spaniels. This is their Instagram, which you should follow because they are super cute.

My Grammar Then: Dreadful
My Grammar Now: Also dreadful 😛

Number of Cookbooks Then: Zero
Number of Cookbooks Now: One

Why People Blogged Then: To share recipes.
Why People Start Blogs Now: To try and earn money. Which honestly was the downfall of blogging since so many just push out crap using AI. Can you tell I’m not a fan of what AI is doing to the recipe creators?

Overhead view of a sliced strawberry shortcake loaf cake on a light gray surface. The slices reveal a moist, fluffy yellow interior with a pink glaze and a golden cookie-strawberry crumb topping. Crumbs are scattered around the cake, emphasizing its crunchy texture.

Blogging Then: Used to be about connections.
Blogging Now: Very little connection. 🙁 Though we could say that about today’s society in general.

I met my matron of honor through this blog. 

Made countless friends who were readers originally through this blog. 

Inspired people to start their own blogs. 

I think one of the things that is wrong with today’s society is that we no longer connect with people. 

We can’t feel bad for them if we don’t have to get to know their story. 

People don’t have time anymore to leave me a comment about the recipe or email me that they made a recipe. 

But they do seem to find the time to complain that I have ads on my website or that they had to scroll through my rambling on about my life that they don’t give a crap about just to get to the recipe. 

They have time for that. 

Angled view of a sliced strawberry shortcake loaf cake resting on a light gray surface. The cake features a golden-yellow interior, a pink strawberry glaze around the sides, and a crumbly cookie strawberry topping. Several slices are fanned out in front of the loaf, with crumbs scattered around them.

Some days I wonder why I blog at all anymore?

I’m not one of those big bloggers bringing in the big bucks. I rarely break even most years if I’m lucky. 

So I’m not blogging for the money.

But then I think about all the baking I did this week and I want to share it with the world. 

It’s times like that when I am reminded why I started blogging in the first place.

I wanted to share recipes. To hopefully have someone see it and think OHHH I want to make that.

And so I continue on blogging.

For all of you who have been there since the beginning of this journey…or for those just finding the blog (welcome)…a BIG sincere thank you!

Close-up of a sliced strawberry shortcake loaf cake on a light surface. The cake has a pink strawberry glaze and is coated with a golden strawberry-cookie crumb topping. Crumbs are scattered around the slices, and the texture of the moist yellow cake interior is visible.

This Strawberry Shortcake Loaf Cake is a perfect balance of rich, creamy, fruity, and crunchy. It’s perfect for brunch, dessert, or just because you need a little extra joy in your day.

Glaze it twice. Crumb it heavy. Slice it thick. Enjoy every bite. 💗

Strawberry shortcake loaf cake with one slice cut and resting in front. The cake has a soft yellow interior, a light pink glaze around the edges, and is topped with a golden strawberry-cookie crumb. Crumbs are scattered across the light gray surface.

Want More Pound Cake Recipes?

Bourbon Brown Butter Chocolate Chip Cake

Strawberry Lemonade Bundt Cake

Lemon Limoncello Pound Cake

Toffee Apple Cider Pound Cake

Whiskey Glazed Apple Buttermilk Pound Cake

Strawberry Shortcake Pound Cake

Strawberry Shortcake Pound Cake

Ingredients

  • For the Cake:
  • 12 TBSP unsalted butter, at room temperature
  • 3 oz cream cheese, at room temperature
  • 3/4 tsp salt
  • 1 1/2 cups granulated sugar
  • 1 tsp baking powder
  • 1 TBSP vanilla extract (I used Rodelle)
  • 5 large eggs, at room temperature
  • 3 TBSP milk
  • 2 TBSP (14g) Cake Enhancer, optional
  • 1 3/4 cups + 2 TBSP King Arthur Unbleached All-Purpose Flour
  • For the Icing:
  • 1/2 cup melted vanilla bean ice cream
  • 1/4 cup strawberry puree (from fresh or frozen (thawed) berries
  • 2 TBSP melted butter
  • 2 cups powdered sugar
  • For the Crumb:
  • 2/3 cup freeze dried strawberries (not crushed)
  • 20 Vanilla Wafers

Instructions

  1. For the Cake:
  2. Preheat the oven to 350°F.
  3. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
  4. Using a stand mixer with the paddle attachment, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
  5. Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy.
  6. After you've added the final egg, beat at high speed for 3 minutes, then stir in the milk.
  7. Add the cake enhancer, then sprinkle in the flour gradually, with the mixer going at low speed.
  8. Mix just until combined. The batter will be smooth and thick, but still pourable.
  9. Pour and scrape the batter into the prepared pan.
  10. Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 70-75 minutes (for either size pan).
  11. Remove the cake from the oven, and set it on a rack.
  12. Insert a toothpick into the center; it should come out clean. If you use an instant-read thermometer, the center should register about 200°F to 205°F.
  13. After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack.
  14. For the Glaze:
  15. Simply whisk together the melted ice cream, strawberry puree, butter, and powdered sugar in a medium bowl until smooth.
  16. When the cake is cool pour glaze over the top of them. I tend to do one coat of glaze and let it set up and then follow with a second round of glaze to put the crumb on. I like glaze. 🙂
  17. For the Crumb:
  18. In a food processor add the cookies and freeze dried strawberries.
  19. Pulse until they form small crumbs.
  20. Sprinkle the crumb on top of the glaze while the glaze is still fresh so that it will stick to the cake. 
  21. Let the glaze set up on the cake before serving.
© Peabody

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