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- I am just consumed with thoughts of Memorial Day,
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because you know, it's like we can see some light
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at the end of the tunnel.
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We just hope it ain't that damn train,
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you know what I mean?
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But I just feel like the country is starting
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to come back, as far as health-wise and,
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I'm just hoping and praying that
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everybody's gonna be able to enjoy Memorial Day this year.
0:28
So, I'm just thinking about quick and easy things
0:31
that you can make for your family to enjoy
0:34
that doesn't break the bank and it
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certainly doesn't break the brain.
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This one's so, so easy.
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So, I've got a cup and a half of heavy cream,
0:48
and I'm adding two tablespoons of sugar to it.
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And I'm just gonna whip this until
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it's pretty firm peaks,
0:59
of fluffy whipping cream.
1:04
Did I ever tell y'all what we're making today?
1:08
I think I was just talking to y'all about the ease of this.
1:13
We're making a double strawberry shortcake.
1:17
All right, now I've got my cream mixed really, really nice.
1:23
But, it needs about another 30 seconds to a minute.
1:26
So, now I'm gonna add to my whipped cream,
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three tablespoons of strawberry preserves.
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And like I said, I'm gonna whip this together
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for about another 30 seconds.
1:47
(hand mixer whirring)
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You'll wanna be careful when you're whipping your cream.
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Because, if you over-whip it, it'll turn back into butter.
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And for this recipe we don't want butter.
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Now, I've got a beautiful homemade cake right here.
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This is mamma's homemade pound cake.
2:49
That's the heaviest top, Eddie. I'm so afraid.
2:52
This is a vintage top, and I'm so afraid
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I'm gonna drop it one day.
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I've had it a good while though, haven't I?
2:59
- Now, I've got this pound cake, but you know what?
3:03
I think I'm gonna go with my first thought,
3:09
which is a store-bought,
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bought this from the deli at the grocery store.
3:14
So, I think I'm gonna save my homemade cake for,
3:26
All right, so, let's see, I need to cut these.
3:33
I'm gonna kinda, just trim that end.
3:39
And we wanna cut these about an inch thick.
3:53
So, I have, I think it was a pint of strawberries,
3:58
and a couple of tablespoons of sugar.
4:04
And we let these sit for a little while,
4:08
and that just makes the best.
4:16
Sometimes I can't remember, there's so many things
4:19
rolling around in my head.
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So, we're gonna put the strawberries first.
4:40
Oh, that looks so good.
4:42
Now, you could serve 'em open faced,
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or you could serve it like I'm going to serve it.
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Because I call this a double strawberry shortcake,
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and it wouldn't be a double if I didn't
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stack 'em on top of each other, would it?
5:02
And I do love lots of strawberry juice, y'all.
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And now, I'm gonna top it.
5:15
You can see our cream,
5:20
went a little bit towards the pink side.
5:28
It's been so long since I've made this.
5:30
So, I would definitely suggest adding
5:36
more strawberry preserves to your whipping cream.
5:40
'Cause I'd like it to be, you know, a nice pinky color.
5:45
But that looks pretty good, doesn't it?
5:53
- [Woman Off Screen] Ooh, she's being
5:54
skimpy on the whipped cream.
5:59
- [Paula Deen] You think so?
6:00
- [Woman Off Screen] Uh huh.
6:01
- Well, get your tail over here and taste,
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before you start complaining, sister.
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And, how easy was that?
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- I mean, that's the nice thing.
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And I get, and you know, people think desserts
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are hard because they think they take a lot of time,
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and they don't realize are so many.
6:21
- And you used to think that too, didn't you?
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- [Woman] Yes, I did. I did.
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That's why I like this recipe,
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because for those of us that think it's hard,
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you just showed us it's not.
6:35
Oh see, I'd have the whipped cream all the way around.
6:38
- Well, honey, I'll give you some more whipped cream.
6:41
But I really would add more strawberry preserves.
6:48
- [Woman] And if you didn't want it that sweet,
6:50
you could always put a little food coloring in it too.
6:53
And make it, pink it up if you want.
6:54
- [Paula Deen] Yeah. But, it's not really sweet.
7:01
- But you know, I can eat whipped cream with a spoon.
7:07
And even that little store-bought deli cake, from the deli,
7:13
is perfectly delicious for this dish, isn't it?
7:16
- Mm Hmm, it's a good butter.
7:19
- My mom used to buy those little shortcakes.
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- Little sponge cake. I almost bought angel food cake.
7:27
'Cause I know, I think, Eddie likes angel food,
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If I remember correctly.
7:32
- But, then I went for the full-fledged fat one.
7:40
The strawberries are not so sweet that they.
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- [Woman] Now, did you tell them.
7:45
The strawberries, they tell you to cut them up,
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and let them come to room temperature with your sugar in it.
7:51
So, those were done in advance.
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- Didn't I, did I tell them that, Eddie?
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- [Eddie] Uh, well, I don't think you said
7:56
come to room temperature.
7:57
- Before you start your recipe, you wanna
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slice your strawberries up and sprinkle 'em with sugar,
8:05
so it can start making its syrup.
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See? There's no water in that,
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that is just the sugar pulling
8:15
that beautiful juice out of those strawberries.
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And you don't feel like you have shortchanged
8:24
your guests at all by using a store-bought cake,
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because it's absolutely as good if I have used that one.
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So, if we are able to start back
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celebrating with larger family groups.
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You know, you wanna make it easy,
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you don't wanna make it hard.
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So, this is a great one to do that with, y'all.
9:02
So, love and best dishes!
9:08
Good. Yummy to my tummy.
