Grab your favorite cocktail glasses for the ultimate summery dessert: Strawberries and Cream Cocktail Cakes! Layers of toasted pound cake, juicy strawberries and fluffy homemade whipped cream come together in minutes for a treat that’s as easy as it is impressive.
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Four words: toasted pound cake croutons. I took my favorite homemade pound cake, cubed it into bite-sized pieces and pan-fried it in butter until golden brown, with just the right amount of crunch.
Then I layered them into individual dessert glasses with fluffy homemade whipped cream and juicy strawberries for the latest addition to my Cocktail Cakes series. Welcome to the easy but elevated dessert party, Strawberries and Cream Cocktail Cakes!
- Pound cake: I used my cream cheese pound cake, but just like my easiest-ever ice cream cake, a store-bought loaf works just as well.
- Butter: For pan-frying the pound cake until golden and crisp.
- Whipped cream: My homemade whipped cream stars a secret ingredient that adds subtle tang and helps stabilize the whipped cream, so it stays fluffier for longer.
- Fresh strawberries: Ripe, juicy berries are best. Just like strawberry shortcake, frozen strawberries aren’t ideal because they release too much liquid, leaving you with soggy cake.
See the recipe card for full information on ingredients and quantities.
How to Toast Pound Cake
Buttery, sweet, a touch of crunch, once you toast pound cake, there’s no going back. For these layered summery desserts, start by cutting your pound cake into 1-inch cubes, like this:
Add some of the butter to a large skillet over medium heat. Once it’s hot, work in batches to toast the pound cake croutons, making sure they’re in a single layer so every cube gets direct contact with that hot butter.
The key here is to let them cook undisturbed for about 2 minutes so they actually develop that golden crust instead of just softening in the butter.
Flip and cook for another minute, then transfer to your paper towel-lined baking sheet to cool. Repeat with the remaining butter and cake until every piece is toasted.
Let’s Assemble Strawberries and Cream Cocktail Cakes
Add a layer of whipped cream to the bottom of each serving glass first. This anchors the croutons and keeps the last bite just as creamy as the first. From there, layer on the toasted pound cake croutons, more whipped cream and sliced strawberries, repeating until your glass is full.
Top each one with a strawberry toothpick for easy snacking, no fork required, and serve immediately while the toasted pound cake is still warm and crisp. The contrast of warm cake against the cold whipped cream and juicy berries is so dang good!
FAQs
These are really at their best fresh and warm right off the skillet, so I’d recommend toasting them as close to serving time as possible. They’ll still taste great if made a little ahead, just know you’ll lose some of that crisp texture.
Raspberries, blueberries or a mix of berries would all work beautifully if you want to switch things up.
Ingredients
- 1 (9-inch) pound cake
- 4 Tablespoons unsalted butter
- 1 1/2 cups homemade or store-bought whipped cream
- 1 1/2 cups sliced strawberries
Instructions
- Cut the prepared pound cake into 1-inch cubes. Line a baking sheet with paper towels.
- Add 2 tablespoons unsalted butter to a large skillet set over medium heat. Once the butter is hot, add half of the pound cake cubes in a single layer and cook, undisturbed, until golden brown and toasted, about 2 minutes. Flip the cubes once and continue cooking an additional 1 minute then transfer them to the paper towel-lined baking sheet to cool. Repeat the toasting process with the remaining butter and pound cake.
- When ready to assemble, add a layer of whipped cream to the bottom of the serving glasses then repeat layers of pound cake, whipped cream and sliced strawberries. Serve immediately.
Kelly’s Notes
- Any small glass works here, cocktail glasses, parfait glasses, mason jars, you name it. Use whatever you’ve got on hand.
- Skip the frozen strawberries. They release too much liquid once thawed and you’ll end up with soggy cake instead of a crisp.
- Best made and served right away. The toasted pound cake croutons lose their crunch the longer they sit.
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