Double Strawberry Shortcake
Indulge in the ultimate summer dessert with this Double Strawberry Shortcake recipe, a delightful twist on the classic treat! Bursting with vibrant, juicy strawberries and clouds of homemade whipped cream, this decadent dessert features buttery, tender shortcakes made from scratch with simple pantry staples like all-purpose flour and cold butter. The "double" magic happens as layers of macerated strawberries and airy whipped cream are sandwiched inside and stacked on top, creating an irresistible tower of fruity sweetness. Perfect for entertaining or a cozy weekend treat, this dessert comes together in just 35 minutes and serves six. Celebrate strawberry season with every bite of this showstopping layered dessert that's as delicious as it is beautiful!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 4 cups Strawberries (fresh, hulled and sliced)
- 0.25 cups Granulated sugar (for strawberries)
- 1 cup Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar (for whipped cream)
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In a small bowl, combine the heavy cream and vanilla extract. Pour this mixture into the dry ingredients and stir until a rough dough forms.
Turn the dough out onto a floured surface and gently knead it 2-3 times. Pat it into a 1-inch thick rectangle and use a round biscuit cutter to cut out 6 shortcakes.
Place the shortcakes onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Cool on a wire rack.
In a medium bowl, toss the sliced strawberries with 1/4 cup of granulated sugar. Let them macerate for about 10 minutes to release their juices.
In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
To assemble, slice each shortcake in half horizontally. Place the bottom half on a plate and spoon a generous amount of strawberries over it, followed by a dollop of whipped cream.
Add the top half of the shortcake, then repeat with another layer of strawberries and whipped cream. Serve immediately and enjoy!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 23.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
