Recipe by: Meesha Mausoof
Source: Cookies & Cups

Ingredients for Pound Cake

  • 2 cups butter
  • 3 cups granulated sugar
  • 6 eggs
  • 4 cups all-purpose flour
  • 2/3 cup milk


  • Preheat oven to 350°F. Coat 2, 9×5 loaf pans with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time.
  • Turn mixer to low and add in the flour alternately with the milk, mixing just until incorporated.
  • Divide batter evenly into prepared loaf pans. Bake  for 60-70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans and cool completely on wire racks.
  • Store airtight for up to 3 days.

How to make the strawberry shortcake


  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 8 ounces Cool Whip, thawed
  • 6 cups cubed pound cake
  • 1 quart strawberries, cleaned and sliced
  • ¼ cup granulated sugar


  • In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and the powdered sugar together for on medium speed for 1 minute until it’s creamy.
  • Fold in the Cool Whip evenly. Next stir in the cubed pound cake.
  • Spread this mixture into an ungreased 9×13 pan or serving dish.Coverand chill for at least 2 hours.
  • At any point while the cream cheese mixture is chilling slice the strawberries. Sprinkle them with the granulated sugar and allow them to sit for at least 30 minutes.
  • When you’re ready to serve, spread the strawberries on top of the cream cheese mixture.

Download PDF version here: Strawberry Shortcake Meesha Mausoof