Ingredients
- 1 pint strawberries, washed, hulled, and sliced
- 2 tablespoons sugar
- 1 1/2 cups heavy cream
- 3 tablespoons strawberry jam, softened
- 1 (9-inch) store-bought pound cake loaf
Directions
In a bowl, gently mix the strawberries and sugar and let sit at room temperature for at least 15 minutes and up to 1 hour.
Using an electric mixer, whip the cream just until it thickens. Add the strawberry jam and continue to whip until soft peaks form, 30 seconds to 1 minute more.
Slice the pound cake into 1-inch thick pieces. Place 2 cake slices on each serving plate. Divide the strawberries among the plates, spooning them onto the middle of the pound cake. Top each serving with a generous dollop of the strawberry cream.
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By comingjesus_114...
Tucson, AZ
on October 12, 2011
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This is good, but the recipe you have for the other strawberry shortcake, I will never make strawberry shortcake another way than that. It was the bomb skittles. It is simply delicious!
By rodeospeaker
Houston, TX
on May 30, 2011
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I used Paula's chocolate sour cream pound cake and it was yummy. I had to add a couple extra tablespoons of jam to the cream to make it sweet enough. Next time I will add a bit of powedered sugar to make it sweeter. My family loved it.
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