Skip to main content Share
& Save

Double Strawberry Shortcake

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Servings: 4-5


  • 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.