Strawberry Shortcake a la Treebeard's

Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

This recipe was shared by Treebeard's Restaurant in Houston. It's not difficult to make, looks beautiful and tastes out of this world! Prep time includes chilling time.

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees; grease a cookie sheet.
  2. To make Shortcake, with knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal.
  3. Pour mixture into medium bowl.
  4. With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
  5. Scoop dough onto cookie sheet in 6 equal mounds.
  6. Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
  7. Bake 15 to 20 minutes or until golden brown.
  8. Remove from oven; transfer to wire rack and cool.
  9. To make Filling, in a medium bowl, mash one-half of berries.
  10. Mix with granulated sugar and vanilla.
  11. Refrigerate 1 hour.
  12. To make Whipped Cream, in a chilled mixing bowl, beat cream with confectioners' sugar, granulated sugar and vanilla until it just holds soft peaks.
  13. Add sour cream; beat until stiff peaks form.
  14. Cut off tops of shortcakes; set aside.
  15. Spoon Filling onto bottom of each shortcake.
  16. Cover with Whipped Cream and remaining sliced strawberries; replace tops.
  17. Garnish with a dollop of whipped cream, a strawberry half and a sprig of mint.

Reviews

Most Helpful

PanNan, this recipe was so much fun to make! Your directions were simple to follow and I had excellent results! From the shortcake to the whipped cream, every bite was a taste treat! This shortacke has a nice sweetness to it that other shortcakes seem to miss. The strawberry filling w/ the added vanilla extract was sensational! The whipping cream with the added, not only confectioner's sugar, but also sour cream was incredible! This is a dessert that would definitely be considered "Company Worthy" in my book! Thank you so much PanNan, for bringing this wonderful recipe to Zaar!

Bev March 28, 2003

This recipe is a winner! I only changed the method of preparation, not the ingredients. I put all the dry ingredients directly into my sifter, and sifted them once into the bowl to make the shortcakes lighter. I cut in the cold butter with a pastry blender (didn't want to drag out the heavy mixer) until the mixture resembled coarse meal. Then I added the milk and mixed the dough with a butter knife (this keeps you from over handling the dough). I followed the filling part of the recipe exactly and added canned whipped topping instead of the whipped cream in the recipe. They turned out delicious!

usknights February 28, 2012

This recipe was amazing. I don't use sour cream, so I substituted plain Greek yogurt in the whipped cream. I will be making this for guests. Thank you so much for sharing!

mochelli July 28, 2015

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