Here’s the pound cake recipe I like - you can skip the lemon, and it scales easily:
http://amp.timeinc.net/myrecipes/recipe/lemon-pound-cake-with-chambord-glaze
But for strawberry shortcakes, like @gracieggg I’d go with a lighter cake - sponge cake was my first thought (this one is easier than a classic Victoria sponge because there’s no separating eggs):
