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Strawberry Shortcake a la Treebeard's

Look no further, you just found the perfect Strawberry Shortcake recipe! Treebeard's in Houston shared their recipe and it's amazing! The shortcake is a cross between a shortbread cookie and a scone. It's the perfect crumbly vehicle for the sauce. The whipped cream has sour cream so it cuts the sweetness of the strawberry sauce.

Course Dessert
Cuisine American
Keyword American Dessert, Best Ever Strawberry Dessert, Classic Dessert, Strawberry Shortcake
Servings 6 servings
Author The Tiny Fairy

Ingredients

STRAWBERRY FILLING

  • 1 quart fresh strawberries, sliced 2 pints
  • cup granulated sugar
  • ½ teaspoon vanilla extract

SHORTCAKE

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 3 Tablespoons light brown sugar, packed
  • ½ cup unsalted butter, diced
  • 4 teaspoons granulated sugar, divided
  • ¾ cup whole milk

WHIPPED CREAM

  • 1 cup heavy whipping cream
  • ¼ cup confectioner's sugar same as powdered sugar
  • ½ cup granulated sugar
  • ¼ teaspoon vanilla extract
  • ¼ cup sour cream prefer Daisy's brand

Instructions

Strawberry Filling

  1. In a medium bowl, mash half of the berries and mix with granulated sugar and vanilla extract. Refrigerate for one hour.

Shortcake

  1. Preheat oven to 400°F and line a cookie sheet with parchment paper. Set aside.

    In a large mixing bowl, combine the flour, baking powder, salt brown sugar and 3 teaspoons of granulated sugar. Add the butter and using a pastry cutter, cut in the butter until you have a sand-like consistency with pea size pieces of butter in the flour.

    Add milk and using a spatula or wooden spoon, combine with the dry ingredients. Once the dough forms, don't over mix.

    Use a 2-inch scoop to equally divide the dough into 6 mounds and place them on the cookie sheet.

    Bake for 15- 20 minutes or until golden brown. Transfer to a wire rack and cool.

Whipped Cream

  1. In a chilled mixing bowl, beat the cream with the confectioner's sugar, granulated sugar and vanilla extract until it holds soft peaks. Add sour cream and beat until stiff peaks form.

Assembly

  1. Cut the top off the shortcakes and spoon filling onto bottom of each cake. Dollop with whipped cream and layer remaining sliced strawberries. Cover with shortcake top and dust with confectioner's sugar.

    Can garnish with extra whipping cream, a strawberry slice and a sprig of mint.