Double Strawberry Shortcake
By Paula DeenJUMP TO RECIPE
- 1 pint strawberries, washed, hulled, and sliced
- 3 tablespoons sugar
- 1½ cups heavy cream
- 6 tablespoons strawberry jam, softened
- ¼ cup confectioners sugar
- 1 (9-inch) loaf pound cake, store-bought or homemade
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 confectioners sugar 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.