Bring the nostalgic comfort of Cracker Barrel’s beloved strawberry shortcake to your kitchen with this versatile recipe that offers both quick assembly and from-scratch options. This classic Southern dessert features a tender pound cake layered with juicy strawberries, premium vanilla ice cream, and fluffy whipped cream. Whether you choose the convenient 15-minute version using store-bought ingredients or the homemade approach that creates every component from scratch, you’ll capture the warm, homestyle appeal that makes Cracker Barrel’s version so memorable and satisfying.
Why This Recipe Works
This Cracker Barrel strawberry shortcake succeeds because it balances textures and flavors through strategic layering. The dense, buttery pound cake provides a sturdy foundation that absorbs strawberry juices without becoming soggy, while vanilla ice cream adds creamy richness that contrasts beautifully with the cake’s texture. Fresh strawberries macerated with sugar create their own syrup that flavors every component, and the whipped cream adds a lightness that prevents the dessert from feeling too heavy. The beauty lies in its simplicity – each component enhances the others without competition.
Table of Contents
Ingredients
Quick and Easy Version Components
- Pre-made pound cake – Provides convenient, consistently tender base with rich butter flavor
- Frozen sweetened strawberries – Offers year-round availability and built-in sweetness
- Premium vanilla ice cream – Delivers creamy richness and temperature contrast
- Canned whipped cream – Creates instant fluffy topping for quick assembly
From-Scratch Method Elements
- Homemade pound cake – Creates superior texture and fresh butter flavor when time allows
- Fresh strawberries – Provides bright, natural flavor and appealing texture
- Heavy whipping cream – Whips to perfect peaks for luxurious homemade topping
- Superfine sugar – Macerates strawberries effectively and dissolves quickly
- Pure vanilla extract – Enhances whipped cream with aromatic depth
Optional Enhancement Ingredients
- Lemon zest – Brightens strawberry flavor when desired
- Powdered sugar – For dusting and additional sweetness control
- Fresh mint leaves – Provides aromatic garnish and color contrast
Step-by-Step Instructions
Quick and Easy Assembly Method
- Prepare cake base: Cut two thick slices from pre-made pound cake, then halve each slice to create four portions.
- Arrange foundation: Place four cake pieces in individual serving bowls, positioning for optimal topping distribution.
- Add strawberries: Spoon thawed frozen strawberries generously with juices over each cake portion.
- Crown with ice cream: Add one scoop of premium vanilla ice cream to each serving.
- Finish with cream: Top each portion with a generous swirl of canned whipped cream.
- Serve immediately: Present while ice cream maintains shape and contrasts remain distinct.
From-Scratch Premium Method
- Prepare strawberries ahead: Clean and slice fresh strawberries, removing stems and any blemished areas.
- Macerate for flavor: Toss sliced strawberries with superfine sugar and let rest in the refrigerator for 2-4 hours.
- Create perfect whipped cream: Whip heavy cream with electric mixer until soft peaks form, adding vanilla extract during final moments.
- Monitor cream texture: Continue whipping until firm peaks hold their shape, but avoid overbeating to prevent butter formation.
- Slice homemade cake: Cut pound cake into generous portions that showcase its tender crumb.
- Assemble with care: Layer components quickly, using freshly made elements for superior flavor.
Professional Assembly Technique
- Garnish thoughtfully: Add fresh mint or additional strawberry slices for visual appeal.
- Create flavor layers: Allow strawberry juices to soak into cake slightly before adding ice cream.
- Temperature management: Work quickly during assembly to maintain ice cream integrity.
Storage & Make-Ahead Tips
- Component Storage: Prepare strawberries and whipped cream up to 4 hours ahead, store separately in refrigerator.
- Pound Cake Prep: Homemade pound cake actually improves after day one, making it perfect make-ahead component.
- Assembly Strategy: Only assemble individual portions as needed to prevent soggy cake.
- Leftover Management: Store components separately and reassemble fresh portions rather than storing assembled desserts.
You can find many more copycat Cracker Barrel recipes here at CopyKat.com.
Cracker Barrel Strawberry Shortcake Recipe
Ingredients
Quick and Easy
- 1 pre-made pound cake
- 1 pint frozen sweetened strawberries
- 4 scoops premium vanilla ice cream
- 1 can whipped cream
Scratch Method
- 1 homemade poundcake
- 1 pound Fresh strawberries
- 1 pint whipped cream
- 4 scoops vanilla ice cream
Instructions
- Quick and Easy Assembly Assemble strawberry shortcake by cutting two slices of the pound cake and then slicing those in half.†In a bowl, place the 4 pieces of pound cake across from each other. Spoon defrosted strawberries onto cake; add one scoop of vanilla ice cream and top with whipped cream. While the Cracker Barrel may use frozen strawberries, I really like fresh much more. I think you can jazz up this recipe by using fresh strawberries, fresh whipped cream, and if you are up for it, a homemade pound cake.
- From Scratch Method Prepare the strawberries several hours ahead of time by cleaning them, slicing them and placing them into a bowl. Add about 1 tablespoon of superfine sugar, if available, to the strawberries and mix well. Place strawberries in the refrigerator. The sugar will help to make the strawberries juicy. Whip the whipping cream with a mixer until firm. You may want to add a touch of vanilla to this for some extra flavor. When you are ready to serve the shortcakes, follow the directions above.
When I worked there, it was served on a true old fashioned shortcake. Sliced in the middle, warmed in the microwave, then added the strawberries and ice cream and whip cream.
We grilled the short cake on the grill before we put the shortcake together
I bet that added a nice flavor.
I bet that shortcake was amazing.
Grill the sliced pound cake to get the brown crusty look at Cracker Barrel
When I had the recipe served a few years back they weren’t grilling the short cake.
You are right. Cracker Barrel doesn’t serve their strawberry shortcake on ordinary pound cake. It was certainly the most delicious that I have ever tasted. MMMMmm WHAT IS THAT RECIPE!!!!
I look forward to revisiting this recipe this next year, where I had it, it was pretty much regular pound cake.
I can’t wait to try this recipe is looks yummy!!!!!!!!!!!!!!!! 🙂
I agree; it was definitely not a usual poundcake. Something much lighter and sweeter; just the best shortcake we ever had. Would love to know what it was and in the meantime, hope they serve it again this summer.
This isn’t even close to a copycat recipe – anyone can make poundcake, but that is not what CB serves their Strawberry Shortcake on.
The last time I was in the Cracker Barrel they served it on pound cake. I don’t know where you were when you tried this, but I ordered this on a couple of different occassions, and it was pound cake both times. Maybe they were serving it up differently where you were. What was the shortcake that you had tried?
Cracker never used pound cake. They made actual shortcake