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Double Strawberry Shortcake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6-8 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
6-8 Servings
$ /Serving

Double Strawberry Shortcake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6-8 Servings
$ /Serving

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 loaf pound cake, store-bought

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product