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Strawberry Shortcake a la Treebeard’s

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Ingredients

Adjust Servings:
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

Nutritional information

661.2
Calories
303 g
Calories From Fat
33.7 g
Total Fat
20.7 g
Saturated Fat
104.3 mg
Cholesterol
552.3 mg
Sodium
85.3 g
Carbs
3.2 g
Dietary Fiber
47.6 g
Sugars
7.2 g
Protein
287g
Serving Size

Strawberry Shortcake a la Treebeard’s

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    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.

    • 1hr 20mins
    • Serves 6

    Ingredients

    Directions

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    Prep Time: 20 m   |   Cook Time: 1hr 20mins   |  Serves: 6

    Strawberry Shortcake a la Treebeard’s, 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 ”, 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 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!

     

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    Steps

    1
    Done

    Preheat oven to 450 degrees; grease a cookie sheet.

    2
    Done

    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
    Done

    Pour mixture into medium bowl.

    4
    Done

    With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.

    5
    Done

    Scoop dough onto cookie sheet in 6 equal mounds.

    6
    Done

    Dust top of shortcakes with remaining 2 teaspoons granulated sugar.

    7
    Done

    Bake 15 to 20 minutes or until golden brown.

    8
    Done

    Remove from oven; transfer to wire rack and cool.

    9
    Done

    To make Filling, in a medium bowl, mash one-half of berries.

    10
    Done

    Mix with granulated sugar and vanilla.

    11
    Done

    Refrigerate 1 hour.

    12
    Done

    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
    Done

    Add sour cream; beat until stiff peaks form.

    14
    Done

    Cut off tops of shortcakes; set aside.

    15
    Done

    Spoon Filling onto bottom of each shortcake.

    recipefuel

    This is a nice addition to my collection of crock pot recipes. I took the updated instructions to mean that the chicken is layered in between the potatoes and onions and this worked fine for me cooking everything on high for about 6 hours. No dry chicken! I did find that at the end the dish benefited from a generous additional squeeze of lemon juice and hearty sprinkling of sea salt
    previous
    Crock Pot Chicken -Greek Style
    next
    Penne Russo a La Vodka With Basil Cream Sauce
    This is a nice addition to my collection of crock pot recipes. I took the updated instructions to mean that the chicken is layered in between the potatoes and onions and this worked fine for me cooking everything on high for about 6 hours. No dry chicken! I did find that at the end the dish benefited from a generous additional squeeze of lemon juice and hearty sprinkling of sea salt
    previous
    Crock Pot Chicken -Greek Style
    next
    Penne Russo a La Vodka With Basil Cream Sauce

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