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Epicurious

Double Strawberry Shortcake

Bobby loves biscuits soaked in gravy, and he loves cake soaked in berry juice, so you can bet he’s always loved Mama’s shortcake. Our version ups the ante with some fluffy pink strawberry whipped cream that is so pretty that you just know it’s going to taste like heaven.

Recipe information

  • Yield

    serves 6 to 8

Ingredients

1 pint strawberries, washed and hulled
2 tablespoons sugar
1 1/2 cups heavy cream
3 tablespoons strawberry jam, softened
One 9-inch store-bought pound cake loaf

Preparation

  1. Step 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.

    Step 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.

    Step 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.

Nutrition Per Serving

Per serving: 140.0 calories
100.0 calories from fat
11.0g total fat
7.0g saturated fat
40.0mg cholesterol
15.0mg sodium
9.0g total carbs
1.0g dietary fiber
7.0g sugars
1.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsBiscuitPastriesDessertStrawberryBerryFruitNut FreeEasy5 Ingredients or FewerNo-CookMemorial DaySummerCookbooks
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