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Double Strawberry Shortcake

If you’re looking for the ultimate strawberry dessert, this is it! This beauty starts with a super moist strawberry cake made with real strawberry purée, strawberry powdered gelatin, and sour cream (hello soft, tender crumb ) and finishes with creamy whipped cream and strawberries!
Course Dessert
Cuisine American
Keyword strawberries, strawberry, strawberry shortcake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Equipment

  • 1 9 inch baking pan

Ingredients

Strawberry Puree

  • 1 cup hulled and chopped strawberries
  • 1 tbsp water
  • 1 tsp granulated sugar

Strawberry Cake

  • 1 egg
  • 1 egg white
  • 1/2 cup  granulated sugar
  • 1/4 cup vegetable or canola oil
  • 2 tbsp butter, room temperature
  • 1/3 cup puréed strawberries
  • 2 tsp vanilla bean paste or extract
  • 2 tbsp powdered strawberry jello
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sour cream, room temperature 
  • 1 1/4 cups cake flour

Topping

  • 1 1/2 cups sliced strawberries
  • 2 tsp granulated sugar
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice

Cream Cheese Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 cup (4 oz) cream cheese, slightly softened
  • 2 tbsp confectioners’ sugar
  • 1/2 tsp vanilla bean paste or extract

Garnish

  • 1 to 2 tsp Freeze Dried Strawberries

Instructions

Strawberry Puree

  • Add strawberries to a small saucepan over medium heat. Add the sugar and water. Cook the fruit for 10-15 minutes, stirring every few minutes until the berries start to break down. Remove from heat and cool slightly. Add the cooked strawberries to a blender, and blend until smooth. Place into a container with a lid, and refrigerate until fully cooled for 2 hours or overnight.

Strawberry Cake

  • Pre-Heat the oven to 350°F. Spray one 9-inch round baking pan with baking spray.In a large mixing bowl with a hand mixer, beat the egg, egg white and sugar on medium speed for 3-4 minutes, or until the mixture is fluffy. 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. 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.

Topping

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

Cream Cheese Whipped Cream

  • 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. Set aside.

Assembly

  • Place the cake on a cake stand. Dollop the whipped cream generously on top of the cake. Top with the macerated strawberries and garnish with crushed freeze dried strawberries.