Double Strawberry Shortcake (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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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