Company Strawberry Shortcake

Company Strawberry Shortcake..this is a vintage recipe of my moms, and it's perfect for a crowd!! SO creamy and light and topped with sweet strawberries!

This Company Strawberry Shortcake is a vintage recipe of my moms, and it’s perfect for a crowd!! So creamy and light and topped with sweet strawberries!

This is one of those glorious 1980’s recipes. It’s a casserole, it’s made from mostly pre-made ingredients…and it has Cool Whip. Yep, I’m sorry.

The 80’s were such a non-judgemental time where Jello, condensed soup and Cool Whip were the cool kids at dinner parties. I mean, fine, we all probably have Cool Whip cancer now because of it…but sigh the nostalgia.

Moderation is my always-answer.

This nugget is a hidden treasure from my mom’s recipe box. It’s crazy simple and totally delicious.

We love Strawberry Shortcake in my house…and this fun spin makes Strawberry Shortcake a simple dessert for a crowd, hence the name “Company Strawberry Shortcake”. No assembly required.

Company Strawberry Shortcake..this is a vintage recipe of my moms, and it's perfect for a crowd!! SO creamy and light and topped with sweet strawberries!

Literally all you do is cut a pound cake into cubes. Now my mom’s recipe calls for Entenmann’s. And you can totally go the pre-made pound cake route. BUT homemade pound cake is simple and really so much better. Also, you can make it a day or two ahead and it will still be great in this recipe! I love THIS recipe.


Then beat some cream cheese together with a cup of powdered sugar until it’s creamy and fold in the Cool Whip to make it light and fluffy.

Oh. Yes, you can use whipped cream in this recipe.

THEN fold in 6 cups of pound cake cubes gently…


Plop that into a 9×13 pan and spread it evenly.


Let that chill for a while and slice up some strawberries and top the whole thing when you’re ready to serve it!

Company Strawberry Shortcake..this is a vintage recipe of my moms, and it's perfect for a crowd!! SO creamy and light and topped with sweet strawberries!

And of course, slice and serve!

Company Strawberry Shortcake..this is a vintage recipe of my moms, and it's perfect for a crowd!! SO creamy and light and topped with sweet strawberries!

Ugh SO so good!! It’s the perfect dessert for a BBQ!


Company Strawberry Shortcake

  • Author: Cookies & Cups
  • Yield: serves 12 1x


  • 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
  • 1/4 cup granulated sugar


  1. 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.
  2. Spread this mixture into an ungreased 9×13 pan. Cover and chill for at least 2 hours.
  3. 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.
  4. When you’re ready to serve, spread the strawberries on top of the cream cheese mixture and slice and serve.


46 Responses

  1. Kristen

    This looks amazing! Can you tell me how many pound cakes translate into 6 cups cubed? I’d love to try this recipe and want to make sure I have enough pound cake ready to go. Thank you!!

  2. I love those old 1980’s vintage recipes. They are so easy (lots of store bought ingredients) but they are so creative and tasty! Brings back childhood memories 🙂

  3. Elsie Bulva

    Thanks for simple effective recipe. Easy to do, make ahead, freeze and use when the strawberries are fresh. Love it will use former

  4. This looks so good! I’m sure most people would look at me with side eyes but I love cool whip! Always have. Always will. Healthy or not lol This looks like the perfect summer dessert. I definitely need to give it a try. I’m a huge fan of shortcake.

  5. Teija

    Sounds easy and looks delicious. My husband loves pound cake – I believe I will make this this weekend. Might as well go for all the fat included, no sense in going light! It’s much better that way 😉

  6. Melissa_in_NJ

    oh my gosh this looks so great! and so much easier than trying to make individual platefuls! am going to make this for Mothers’ Day!

  7. Carly

    I have to say that one first glance, I thouht it looked like those mini powdered donunts, chopped up on the bottom. Wonder how that would be? LOL It looks great!

  8. Teresa

    The texture of the Cool Whip mess was disgusting. Fresh strawberries on pound cake & real whipped cream would have sufficed. Keep it simple people.

  9. Melissa Costa

    How much cream would you whip for this recipe. I dislike cool whip intensely, but would love it with real whipped cream!

  10. Theresa A.

    Made this recipe for my daughter’s engagement party. Used one slice less of a Sara Lee Family size pound cake. Provided a can of Reddi Whip which was used by many. There was not a crumb left!

  11. Terrie O'Banion

    This looks delicious !! I have been looking for a new recipe to make for my Moms birthday BBQ that’s coming up.. She is turning 84 and she loves strawberry shortcake. Ill let you know how it turns out..

  12. Terrie O'Banion

    Well, I went ahead and made a test batch.. It turned out delicious… I was a little worried that the pound cake would crumble too much when I folded it in to the coolwhip mixture, but it turned out fine. I’m definitely making it for my Mom’s birthday party. I know it will be a hit !!

  13. Larissa

    This is SO good! It’s midnight and I am fighting the urge to treat myself to another large helping. I’m so glad I chose this strawberry shortcake recipe over the others! I used a whole family size Sara Lee pound cake, and since I don’t have a stand mixer (or a hand mixer that’s worth anything), I used whipped cream cheese and mixed by hand. Thanks for sharing this one with us!

  14. Galina

    This is absolutely delish!!!, made it for a party, it was gone in a flash, .I used Sara Lee frozen pound cake,. Love it!

  15. Jessica Rishel

    This looks amazing! So excited to try it : )
    Will it be ok to sit overnight if I don’t put the strawberries on top or will the pound cake get too mushy?

  16. Patti

    How do you think this would freeze? I was thinking of making it for our daughter’s surprise birthday party, which will be at a park in the late afternoon. If I made and froze it the night before (without the strawberries), I was hoping it would stay better (and chilled) if out at the park all day before we sing to her in the early evening. What do you think?
    Thanks for what looks like an amazing recipe!

  17. Wanda

    I can’t wait to make this tomorrow, However I am not a fan of cool whip. Can I substitute the cool whip for a can of Reddi Whip? If so, how much do use? THANKS

  18. connie mcgee

    how much is 8 ounces of Cool whip? Do you mean 1cup or 8 ounces in weight which would be a huge amount as it is so light.

  19. Melanie

    Can you make this a day ahead of time and refrigerate until ready to serve? I’m concerned the pound cake wouldn’t hold up. Thanks!

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