This delightful old fashioned Double Decker Strawberry Shortcake recipe is from my dear friend Jackie Garvin's cookbook called Biscuits - Sweet And Savory Southern Recipes For The All-American Kitchen.
Easy Double Decker Strawberry Shortcake Recipe
When fresh berries are found in abundance, this gorgeous double decker dessert will satisfy your sweets craving. In the cookbook, Jackie made her shortcake oblong on a baking pan and I chose to bake mine in a round springform pan demonstrating no matter the shape, you can't go wrong. Fill each layer with billows of fresh whipped cream and sweet macerated strawberries and the only thing left to do is the eating.
How to Make the Best Double Decker Strawberry Shortcake Recipe
The reason I chose this particular recipe from her book to share with you is, the biscuit shortcake is exactly the kind of shortcake my Southern Grandma's made.
- Ingredients you'll need to make homemade Double Decker Strawberry Shortcake: 5 cups fresh strawberries, sliced. For the cake layers you'll need self rising flour, granulated sugar, butter, cream cheese, sprite or 7Up and melted butter.
- To make homemade whipped cream you'll need: 16 ounces heavy cream, granulated sugar and vanilla extract.
- Kitchen gadgets you'll need: A large baking pan, mixing bowls, a hand mixer or hand mixer, measuring cups and spoons, a strawberry huller, sharp knife and chopping board. You'll also need a pastry brush to brush the tops with butter before baking.
- The texture of these shortcakes is more like a dense sweet biscuit or Southern tea cake. We most often think of serving strawberry shortcake with angel food cake and pound cake.
- Jackie recommends filling the shortcake with whipped cream first to form a barrier between the shortcake and strawberries. Full fat homemade whipped cream, mind you.
- Use a slotted spoon to arrange the strawberries over the fresh whipped cream.
- The slotted spoon will allow you to reserve the juice from the macerated berries to drizzle on top of each piece just prior to serving preventing the shortcake from becoming soggy
- Visit Syrup and Biscuits here
A Strawberry Shortcake is a Southern Dessert to Savor
Jackie's quick humor and wit are clearly evident throughout the cookbook as she reminisces about Summer strawberry picking and growing up spending many afternoons on her Grandparents farm. Jackie tells of her many failures in her early biscuit making which caused her to turn to canned biscuits and commercial biscuit mixes. Out of sheer fortitude she was able to master the art of making fluffy light biscuits from scratch. Included in her book is a fantastic tutorial with step-by-step pictures showing the technique of how to garner the flakiest of biscuits. It's one of those books, you want to sit out on the front porch with, sipping on a tall glass of Southern Sweet Tea and read from cover to cover.
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Helpful Kitchen Items:
Double Decker Strawberry Shortcake
- Strawberry Topping:
- 5 cups fresh strawberries hulled and sliced Approximately 1 ½ (16 oz containers)
- Biscuit Shortcake:
- 2 cup self-rising flour
- 2 tablespoon sugar
- ½ cup cold butter cubed
- 4 ounces cold full fat cream cheese cubed
- ½-3/4 cup lemon-lime flavored carbonated beverage i.e. Sprite or 7Up
- 1 tablespoon butter melted
- Whipped Cream:
- 16 oz heavy whipping cream
- ¼-1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- For strawberry topping: Stir strawberries and sugar together in a large bowl.
- Place into the refrigerator until the sugar has dissolved and formed syrup.
- For biscuit shortcake: Preheat the oven to 400°F. Grease a 7 x 11-inch or 9- inch round springform pan. Set aside.
- Add flour and sugar to a large mixing bowl and stir.
- Rub or cut in the cold butter until all the butter has been coated in flour. Large chunks may remain.
- Rub or cut in cream cheese until all the cream cheese has been coated with butter and all of the flour has been incorporated.
- Stir in enough soda until the dough is wet.
- Turn out onto a well floured surface and sprinkle with flour. Gently knead adding more flour as necessary until the dough is no longer sticky and holds it's shape.
- Divide in half.
- Roll or pat the dough into the shape of the baking pan. Using floured fingers, gently press into the pan.
- Roll out the second half of dough in the same size and fit over the bottom piece of dough.
- Lightly brush the top with melted butter.
- Bake for 20 minutes or until golden. Cool in the pan for 10 minutes. Remove to a cooling rack and cool completely before separating the 2 layers.
- For whipped cream: Combine all ingredients and beat with an electric mixture until stiff peaks form. Do not over beat.
- To assemble: Place 1 layer of shortcake on a serving platter. Spread with half of the whipped cream. Use a slotted spoon to spoon half of the berries onto the cream. Repeat reserving the juice until serving.
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