By PanNan on September 24, 2002
Photo by HisPixie
Photo by HisPixie
"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."
Serving Size: 1 (287 g)
Servings Per Recipe: 6
"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!"
"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!"
"These were awesome shortcakes! The only changes I made were to sub Greek yogurt for the sour cream and to use a little extra vanilla in the cakes and the whipped cream. I also cut the calories somewhat by subbing Splenda for all the granulated sugar. Keep an eye on these in the oven after 10 minutes; the bottoms brown much faster than the tops. I also thought this was a huge portion of shortcake. I also prefer my shortcake almost soggy with sauce so next time I will make 12 smaller cakes and more filling/ whipped cream. I also think subbing a strawberry balsamic reduction for the filling would be amazing."
"This has great taste, but I think the cooking time is off. I baked my cakes at 450 for 15 mins and the edges were too dark for my taste. Will be making this again, but will bake a little less or turn down the oven."
"I made this for my husband's birthday and he loved it as did the rest of the family. I will use this for my shortcakes from now on. I will confess that I did not add the granulated sugar to the whipped cream topping mixture, only the confectioners 1/4 cup. Just enough sweet for us. <br/>Also, I do believe that the cooking temp was too high and too long for my oven. I watched closely and pulled the shortcakes out at 13 minutes. All ovens differ so I think I'll go with 400 degrees for 10-12 minutes the next time. Excellent desert for my recipe box! Thank you."
"This is a great dessert that needs a couple of modifications to make it the best.<br/><br/>I'll say right off the bat that the cooking time or temperature is too high. I cooked ours 15 minutes then checked it and the shortcake was already overdone... dark/slightly burned on the bottom and just a little too dark on the top. But I sliced off the very bottom and it was still a great dessert.<br/><br/>This is what I would do to improve it...<br/>1) Make smaller cakes (I would make about 9 cakes out of the recipe as written).<br/>2) Make more berry mixture. I would use about 50% more berries and adjust the recipe accordingly (we ran out of berries... better too much than not enough).<br/>3) Bake on 390 degrees F, check at 13 minutes and add a little time if necessary.<br/>4) The sugar (both powder and granulated sugar) can easily be cut in half in the whipped cream mixture and it is still PLENTY SWEET!<br/><br/>Great recipe, thanks!"
"Perfect little shortcakes! The food processer and stand mixer made it so fast and easy : ) I made 9 and baked at 425 for about 12 minutes. Love the vanilla added to the strawberries! Didn't do the real whipped cream because I didn't have any cream at the time, but the squirt stuff was okay in a pinch. I could see this being a great "company dessert" with the real whipped cream part!"
"Best shortcake I ever had. Instead of a food processor, I mixed all of the dry ingredients and then grated a stick of butter into the mixture. I tossed it into the flour and then added the milk. I used raw sugar on top and was way more liberal with it than the recipe called for. Leftover shortcakes are good for breakfast the next morning with a little jam. Yum!"
"Didn't make the cream but was wonderful."
"amazing recipe. thank you made it for my wife and she fell outta the seat. she loves short cake and said it was the best she has ever had!"
"I loved this, although I didn't use the whipped topping mixture because I have canned whipped cream to use up. The strawberries were good, but the biscuits were the amazing part! I doubled the sugar in the biscuits and added a teaspoon of vanilla extract. Man, I could eat them with just butter slathered on them for breakfast even if I didn't have any fruit!"
"We really enjoyed these strawberry shortcakes. Easy to make and sooo delicious. DH really enjoyed them too. We used to order a similar dish at a restaurant that is now no longer in business. So glad to have this recipe handy since I have access to freshly picked strawberries at a local Farmer's Market. Made for Name That Ingredient tag, May, 2013."
"The shortcakes were very good (though I made them by hand and not in the food processor) and they strawverry filling was great (though I ended up slicing all of the strawberries and not following the directions). Where I had issues was the amount of filling. I made a half batch of the shortcake as four cakes and a full batch of the strawberries--and I really only had enough strawberries for three shortcakes. I think I will make this again, but for me, it will be with half again as many berries for half of the shortcake. Thanks for a good recipe!"
"This was excellent! The only change I made was in using peaches instead of strawberries. The shortcakes came out sort of large so next time (and there definately will be a next time) I'll make them a little smaller so there will be more! Everyone loved the whipped cream too! Thank you for posting this recipe!"
"These were quite good but I found the shortcake itself a bit bland."
"I only used the shortcake part of the recipe, but they turned out excellent! The only change I made was to used half whole wheat and half all-purpose flour to make them a little healthier. I baked them the recommended temp and time and they came out perfect for me. Maybe I made mine a little bigger? Anyway, they tasted fantastic and were still moist and soft inside. Will definitely make this again."
"This was a snap to make and my kids loved it. Made a double recipe, no changes and they were lovely. Might bake slightly less time next time and may use parchment. Thanks for a good summer dessert!"
"Very simple recipe. But VERY YUMMY!"
"Absolutely amazing. The only change I would make is on the cooking time. At 15 minutes my shortcakes were a bit overcooked. Maybe check after 10 or cook at a lower temp."
"I used the shortcake & strawberries portion of this recipe; I didn't have the ingredients on hand for homemade whipped cream (next time I will!). And I will definitely make these again! Five stars...easy and delicious. Made a great summer evening dessert...and next morning breakfast! lol. I also made 9 shortcakes instead of 6, using my large cookie scooper to portion out the dough and baked them for about 10 minutes."