78 Reviews of Strawberry Shortcake a la Treebeard's

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.

From: Carrie

On Apr 29, 2005

This is an excellent shortcake recipe. I have the Treebeard's cookbook and all the recipes I have tried have been wonderful! Do watch the time though, I pulled mine out at 13 min. Next time will start checking at 10 min.

From: Baby Kato

On Aug 17, 2004

My son requested strawberry shortcake for his birthday. We picked your amazing recipe. The flavour of the cake was excellant, it was also flaky,tender and melted in your mouth, the filling was sweet with a wonderful whipped topping. The sour cream gives a nice thickness to the creme, but is not over powering. Thank you for sharing this outstanding recipe. I'll be making this again and again...can't wait to try it with raspberries and peaches.

From: Born again mom

On Apr 13, 2008

I LOVE this dessert! It was easy (although a bit time consuming!) and tasted amazing. I made it over at my in-laws for a bbq and everyone was raving about it! I did change it a bit. Instead of doing individual shortcakes I spread the dough out in a cake pan and baked it at 400 degrees until the edges were just turning brown. I cut it into 15 servings and that was the perfect amount. We had 13 people there at the BBQ. I thought that the whipped cream was a bit on the sweet side for me. I doubled the whipped cream part. Next time I'd use 3/4 the amount of granulated sugar. I also doubled the amount of strawberries, but kept the sugar and vanilla amount the same. The strawberry sauce was perfect like this. The shortcake was amazing too. SO good. I'll definitely be making this one over and over again! THank you very much!

From: highcotton

On Jun 16, 2005

This was way too sweet for our tastes. Next time, I plan to reduce the amount of sugar in each of the 3 'layers'. Also, after 15 minutes in the oven, the shortbread looked perfect on top but was burned to a crisp on the bottom. (Had to slice that part off.) I'd recommend you watch it carefully to get the exact timing down for your stove. Having said all that, I agree this was outrageously good! I would have been happy with just the cream and a spoon. With a little tweaking on the sugar, this will be the best strawberry shortcake on the planet. Thanks for sharing an absolute classic, PanNan!

From: princesssara

On Mar 23, 2005

Delicious!Used this recipe and converted it more into a strawberry trifle than shortcake to take to a party.Baked the shortcake like a large cookie and then broke it into little chunks when it had cooled.In a glass bowl put layers of the strawberry mixture, the shortcake, some fresh strawberries and the cream. I ended with cream on the top and threw on lots of sliced strawberries.Chilled it for a few hours.Looked good and tasted great.Thanks for the recipe!

From: Bev

On Mar 28, 2003

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!

From: LA28

On Jul 5, 2005

Fantabulous. Made this for July 4th, and DH loved it. The bottoms of my shortcakes burned in just ten minutes, so, I guess I might try turning the oven down a little next time.. No problem, though, I sliced the burnt parts off. The cream is soooooo good. Thank you very much! I just had some of the leftovers for breakfast - hehe.

From: MaeEast

On Jul 10, 2004

This is wonderful! I made the cake and filling the same, but had to use whipped topping because I had neither whipping cream or sour cream. I especially like that I could make individual shortcakes. I don't like to make one big one because if it isn't all eaten, the leftovers aren't very appetizing with the strawberries soaking into the cake and the topping beginning to collapse. This way I make up the 4 we needed, and separately refrigerated the remainder. These looked so good! The cake was just the right texture. The vanilla in the filling really made it special. Thanks for a great recipe!