Strawberry Shortcake a la Treebeard's

Submitted by PanNan

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Serves: 6

ingredients

• Shortcake

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 3 tablespoons packed brown sugar
• 1⁄2 cup butter
• 4 teaspoons granulated sugar, divided
• 3⁄4 cup milk

• Filling

• 1 quart ripe strawberry, washed,hulled and sliced
• 1⁄3 cup granulated sugar
• 1⁄2 teaspoon vanilla extract

• Whipped Cream

• 1 cup heavy whipping cream
• 1⁄4 cup confectioners' sugar
• 1⁄2 cup granulated sugar
• 1⁄4 teaspoon vanilla
• 1⁄4 cup sour cream

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

[Bev I Am]

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!

 

[usknights]

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!

 

[mochelli]

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!

 

[miswisk]

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.

 

[Chef TanyaW]

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!