Indulge your senses with a delightful twist on a classic favorite—our Double Decker Strawberry Shortcake! This scrumptious dessert layers fluffy, buttery shortcakes with luscious macerated strawberries and clouds of whipped cream, creating a mouthwatering experience that will leave your guests begging for seconds. Perfect for summer gatherings, picnics, or simply satisfying your sweet tooth, this recipe is not only easy to follow but also promises to impress. Get ready to elevate your dessert game and bring a taste of Americana to your table!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold
- 1 cup heavy cream
- 4 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 2 cups whipped cream
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your oven is hot and ready for the shortcakes.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well mixed.
- Cut the 1/2 cup of cold unsalted butter into small cubes. Add the butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- Pour in 1 cup of heavy cream gradually, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a floured surface. Gently knead the dough a few times until it comes together. Pat it into a rectangle about 1-inch thick.
- Using a biscuit cutter or a glass, cut out rounds from the dough. Place the rounds on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake in the preheated oven for about 15-20 minutes, or until the tops are golden brown. Once baked, remove from the oven and let them cool on a wire rack.
- While the shortcakes are baking, prepare the strawberries. In a medium bowl, combine the 4 cups of sliced fresh strawberries with 1/4 cup of sugar. Toss gently to coat the strawberries in sugar and let them sit for about 10-15 minutes to release their juices.
- Once the shortcakes have cooled, slice each shortcake in half horizontally to create two layers.
- To assemble the double decker strawberry shortcake, place the bottom half of a shortcake on a serving plate. Spoon a generous amount of the macerated strawberries on top, followed by a layer of whipped cream.
- Place the top half of the shortcake over the whipped cream and repeat the process by adding more strawberries and whipped cream on top.
- Repeat this process for the remaining shortcakes until all are assembled. Serve immediately and enjoy your delicious double decker strawberry shortcake!
Tips
- Use Fresh Strawberries: For the best flavor, opt for ripe, fresh strawberries. They should be sweet and juicy for the perfect topping.
- Chill Your Cream: Ensure your heavy cream is well-chilled before whipping. This will help it whip up faster and hold its shape better.
- Don’t Overmix the Dough: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough shortcakes.
- Experiment with Flavors: Consider adding a splash of vanilla extract to your whipped cream or a hint of lemon zest to the strawberries for an extra layer of flavor.
- Assemble Just Before Serving: To keep the shortcakes from getting soggy, assemble your dessert right before you plan to serve it.
- Presentation Matters: For an elegant touch, serve your Double Decker Strawberry Shortcake in individual glass dishes or parfait cups, layering the ingredients for a beautiful display.
- Make Ahead: You can prepare the shortcakes a day in advance and store them in an airtight container. Just add the strawberries and whipped cream when you’re ready to serve!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 52g
Protein: 5g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
