Double Strawberry Shortcake

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 15 min
  • Yield: 6 to 8 servings
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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

  1. 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.
  2. 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.
  3. 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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This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

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