A Moist and Luscious Summer Dessert perfect for any picnic or easy get together.

 

There’s nothing quite like a slice of Strawberry Shortcake, especially when it’s bursting with double the strawberry flavor. This Double Strawberry Shortcake recipe takes a classic summer dessert to the next level with a moist strawberry cake base made from real strawberry purée, strawberry powdered gelatin, and tangy sour cream. Topped with fluffy stabilized whipped cream, fresh sliced strawberries, and a sprinkle of freeze-dried strawberry crumbles, this is the ultimate treat for strawberry lovers.

Whether you’re baking for a summer barbecue, a birthday celebration, or just craving something sweet and fruity, this recipe is the perfect way to showcase peak-season strawberries.

My Peach Melba Mini Cakes, Red Strawberry White Peach & Blue- Berry Bundt Cake, Lemon Berry Cake and Red Velvet Bread Pudding with Berries are also great dessert recipes perfect for summer!

Why You’ll Love This Double Strawberry Shortcake

• Double the strawberry flavor – Real strawberry purée and strawberry gelatin create a bold, berry-rich cake.

• Moist and tender crumb – Thanks to sour cream, each bite of cake is extra soft and moist.

• Perfectly topped – Light and airy stabilized whipped cream holds up beautifully, even on warm days.

• Fresh and freeze-dried strawberries – A combo that gives this shortcake both juiciness and crunch.

What are the main ingredients used in the Strawberry Sheet Cake?

Cake Flour– cake flour gives this cake a tender crumb which I love for strawberry shortcakes!

Sugar– a pinch of granulated sugar adds to the sweetness of the cake.

Eggs- a combo of a whole egg and an egg white gives the one layer cake the perfect texture.

Oil– vegetable or canola oil adds to the moistness of the cake.

Butter- a pinch of softened butter gives the cake a bit of buttery flavor.

Fresh strawberry purée– the strawberry puree gives the cake the fresh strawberry taste.

Strawberry Jello- the powdered jello adds to the strawberry flavor and gives the cake that perfect pink color.

Sour cream- sour cream is used to add the cake’s moisture that you won’t get from using whole milk.

Cream Cheese- cream cheese is used to stabilize the whipped cream and gives the cream a nice tangy flavor.

Heavy Cream- heavy cream is the main ingredient for the whipped cream.

Freeze dried strawberries- chopped freeze dried strawberries add more berry flavor and it’s used to finish off the desert as a garnish.

How is this Double Strawberry Shortcake made?

Add strawberries to a small saucepan with sugar and water over medium heat. Cook the fruit for 10-15 minutes, then add the cooked strawberries to a blender, and blend until smooth.

In a large mixing bowl beat the egg, egg white and sugar on medium speed until the mixture is fluffy. This helps the cake when rising.

Add the butter, oil, vanilla extract, and beat the mixture for about 30 seconds. Add in the puréed strawberries, strawberry Jello, and sour cream and mix until incorporated. Add the baking powder, salt, and cake flour, and beat the batter just until combined. Don’t over beat the batter or the cake’s texture can become too dense.

Pour the batter into the prepared cake pan. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool on a wire rack.

Add the strawberries, sugar, lemon juice and lemon zest to a small bowl. Mix and set aside to macerate until ready to use.

Add the cream cheese to a medium bowl. With a hand mixer, beat the cream cheese until fluffy. Add the heavy cream, powdered sugar and vanilla extract and continue to beat until it reaches stiff peaks. It will reach stiff peaks faster with the addition of cream cheese. Chill the whipped cream until ready to use.

Place the cake on a cake stand. Dollop the whipped cream generously on top of the cake. Top with the macerated strawberries.

Sprinkle crushed freeze-dried strawberries over the top for extra flavor and crunch!

Tools & Equipment

Frequently asked questions:

Yes, strawberry shortcake can be made in advance, but it’s best to prepare the components separately and assemble them just before serving. The cake base can be made the day before and wrapped in plastic wrap until ready to assemble, or freeze up to 3 months in advance.

Prepared the strawberries and whipped cream the day you serve. Assembling the whole dessert too early can lead to soggy shortcakes and a less appealing texture.

The shortcake can be made with frozen strawberries, but you risk the juice from the berries being too runny and the cake can get soggy.

A few drops of pink food color or food gel will also give the cake a pink hue.

• Use fresh, ripe strawberries for both the purée and topping for the best natural sweetness.

• Don’t skip the sour cream – it gives the cake its tender, bakery-style texture.

• Crushed freeze-dried strawberries add a pop of color and a concentrated strawberry punch.

Store your assembled cake in the refrigerator covered in plastic wrap for up to 3 days. The stabilized whipped cream holds its shape well, making this dessert a great make-ahead option.

This Double Strawberry Shortcake is everything a strawberry dessert should be: moist, creamy, fruity, and fresh. With layers of real strawberries, whipped cream, and cake that melts in your mouth, it’s bound to become a favorite all season long.