Bobby loves biscuits soaked in gravy, and he loves cake soaked in berry juice, so you can bet he’s always loved Mama’s shortcake. Our version ups the ante with some fluffy pink strawberry whipped cream that is so pretty that you just know it’s going to taste like heaven.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
In a bowl, gently mix the strawberries and sugar and let sit at room temperature for at least 15 minutes and up to 1 hour.
Step 2
Using an electric mixer, whip the cream just until it thickens. Add the strawberry jam and continue to whip until soft peaks form, 30 seconds to 1 minute more.
Step 3
Slice the pound cake into 1-inch-thick pieces. Place 2 cake slices on each serving plate. Divide the strawberries among the plates, spooning them onto the middle of the pound cake. Top each serving with a generous dollop of the strawberry cream.
