Double Decker Strawberry Shortcake – This delightful old fashioned double decker strawberry shortcake recipe is from Jackie Garvin’s new cookbook called Biscuits – Sweet And Savory Southern Recipes For The All-American Kitchen. You may recognize her more readily as the writer of the popular blog Syrup And Biscuits. In her cookbook Jackie shares about the cook’s who inspired her style of Southern cooking and about growing up in the deep South.
Jackie’s quick humor and wit are clearly evident throughout the cookbook as she reminisces about Summer berry picking and growing up spending many afternoons on her Grandparent’s 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 sweet tea and read from cover to cover.
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 Gramma’s made. The texture 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 from 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.
This time of year when fresh berries are abundant, this gorgeous double decker dessert is right on the money. In the cookbook, Jackie made her shortcake oblong, and I chose to bake mine in a round springform pan demonstrating no matter the shape, you can’t go wrong. Fill it with billows of fresh whipped cream and sweet strawberries and the only thing left to do is the eating.
- Strawberry Topping:
- 5 cups fresh strawberries hulled and sliced (Approximately 1½ (16) oz containers)
- Biscuit Shortcake:
- 2 cup winter wheat self-rising flour
- 2 Tbsp 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 Tbsp butter, melted
- Whipped Cream:
- 16 oz heavy whipping cream
- ¼-1/2 cup granulated sugar
- 1 tsp 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.