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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (287g) Recipe makes 6 servings |
||
| Calories 663 | ||
| Calories from Fat 304 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.9g | 52% | |
| Saturated Fat 20.9g | 104% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 103mg | 34% | |
| Sodium 524mg | 21% | |
| Potassium 319mg | 9% | |
| Total Carbohydrate 85.4g | 28% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 47.0g | ||
| Protein 7.3g | 14% | |
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Strawberry Shortcake a la Treebeard's
By: PanNan
Sep 24, 2002
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.
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 strawberries, 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.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit > Berries > Strawberries
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Everyday
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: mammamia #2
On Jul 29, 2008
Just excellent. So easy to use processor to mix shortbread. I'll use the idea of sour cream in the whipped cream for other purposes. I had no xxx sugar, so just used the 1/2 c granulated, and I did not mash berries, just sliced them all fairly thinly. This gets saved!
From: Katie in Atlanta
On Jul 28, 2008
This was REALLY good. We were given lots of strawberries so my son sent me looking for a shortcake recipe. This recipe was excellent even though I ran out of white flour and had to use over half whole wheat and ran out of butter and had to use 2 T shortening. Wow - it was still tender and awesome. I can't wait to make it with the real ingredients!
From: Chana Albury
On May 10, 2004
This was the best Strawberry Shortcake I have ever had. I made it for Mother's Day and it was a huge hit. I did make a couple of changes, although not major ones. I put the batter on the cookie sheet in personal size dollops. About the size of a heaping tablespoon so I got 15 servings. I also doubled the strawberry filling and the cream recipe. Since I was getting more servings I needed more of everything. The cream was excellent!! Probably the best I have ever had and I am a big cream fan. It was also relatively easy. Definately a Keeper.
From: BJ from BC
On Apr 24, 2004
This was by far the best Strawberry Shorcake I've had. The sour cream added to the whipping cream was an excellent idea. As we were celebrating a family birthday I doubled the recipe and poured the shortbread mixture into two round cake pans, then after it was cooled made each one into two layers. The cake turned out to be one whopper of a cake as it was so big. And to make it look more like a birthday cake I also used 1/2 container of Cool Whip to cover the sides of the cake.
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