Strawberry Shortcake a la Treebeard's
- Ready In:
- 1hr 20mins
- 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
- 1 quart ripe strawberry, washed,hulled and sliced
- 1⁄3 cup granulated sugar
- 1⁄2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1⁄4 cup confectioners' sugar
- 1⁄2 cup granulated sugar
- 1⁄4 teaspoon vanilla
- 1⁄4 cup sour cream
- Preheat oven to 450 degrees; grease a cookie sheet.
- 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.
- Pour mixture into medium bowl.
- With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
- Scoop dough onto cookie sheet in 6 equal mounds.
- Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
- Bake 15 to 20 minutes or until golden brown.
- Remove from oven; transfer to wire rack and cool.
- To make Filling, in a medium bowl, mash one-half of berries.
- Mix with granulated sugar and vanilla.
- Refrigerate 1 hour.
- To make Whipped Cream, in a chilled mixing bowl, beat cream with confectioners' sugar, granulated sugar and vanilla until it just holds soft peaks.
- Add sour cream; beat until stiff peaks form.
- Cut off tops of shortcakes; set aside.
- Spoon Filling onto bottom of each shortcake.
- Cover with Whipped Cream and remaining sliced strawberries; replace tops.
- Garnish with a dollop of whipped cream, a strawberry half and a sprig of mint.
Join The Conversation
OMG. Amazing. All the reviews are correct, esp about the temp & sugar. Reduce the oven temp, 15 min at 400F. Reduce the sugar in the whipped topping down by 50% - still super sweet. Delicious. (Oh, and a shortcut: melt the butter, then pour it quickly in a drizzle into the mixed up dry ingredients, and stir quickly, to approximate the little balls of cold butter with dough. It beads up in the dry mix.) Definite Winner.
This was a very yummy way to use up a bunch of strawberries that were sitting in our fridge. My method of prep was a bit different for the shortcake, I used the food processor for the dry ingredients, then added the butter (very cold, cubed, as this is the way I was taught to make biscuits). After processing the butter in I added the milk and processed it just until combined. I made 11 smaller shortcakes, some on a cookie sheet, some on a pizza stone. The ones on the cookie sheet got too dark on the bottom after only 10 minutes, the ones on the pizza stone baked perfectly at around 15 mins. (Just cut the bottoms off the cookie sheet ones, now I know for next time!) The whipped cream is so good in this, love the addition of the sour cream! Will def make these again!
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!