Double Decker Strawberry Shortcake
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Double Decker Strawberry Shortcake

Servings 12
Author Melissa Sperka

Ingredients

  • Strawberry Topping:
  • 5 cups fresh strawberries hulled and sliced Approximately 1 1/2 (16 oz containers)
  • Biscuit Shortcake:
  • 2 cup winter wheat self-rising flour
  • 2 Tbsp sugar
  • 1/2 cup cold butter cubed
  • 4 ounces cold full fat cream cheese cubed
  • 1/2-3/4 cup lemon-lime flavored carbonated beverage i.e. Sprite or 7Up
  • 1 Tbsp butter melted
  • Whipped Cream:
  • 16 oz heavy whipping cream
  • 1/4-1/2 cup granulated sugar
  • 1 tsp pure vanilla extract

Instructions

  • 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.