Strawberry Shortcake a La Treebeard's

Elevate your dessert game with *Strawberry Shortcake a La Treebeard's*, a whimsical twist on the classic treat inspired by earthy flavors and rustic charm. Featuring buttery, golden biscuits made from scratch, this recipe pairs the subtle sweetness of macerated fresh strawberries with a luxurious dollop of vanilla-infused whipped cream. The optional addition of honey lends a hint of woodland-inspired earthiness, bringing a unique character to this enchanting dessert. Perfectly balanced and easy to assemble, these strawberry shortcakes are ideal for spring gatherings, summer parties, or any occasion that calls for a touch of sweetness. Ready in just 40 minutes and serving up to six lucky guests, this heavenly creation promises to transport your taste buds to a lush forest paradise with every bite.

Nutriscore Rating: 48/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 6

Ingredients

• 450 g Fresh strawberries
• 100 g Granulated sugar
• 250 g All-purpose flour
• 2 tsp Baking powder
• 0.25 tsp Salt
• 120 g Unsalted butter, cold and cubed
• 180 ml Heavy cream
• 1 tsp Vanilla extract
• 2 tbsp Powdered sugar
• 240 ml Whipping cream
• 2 tsp Honey (optional, for added earthiness)

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

Wash and hull the strawberries, then slice them into quarters. Place them in a bowl and toss with 50g of granulated sugar. Set aside to macerate for at least 20 minutes.

Step 3

In a large mixing bowl, whisk together the flour, baking powder, remaining 50g of granulated sugar, and salt.

Step 4

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

Step 5

Pour in the heavy cream and vanilla extract. Stir gently until the dough just comes together—be careful not to overmix.

Step 6

Turn the dough out onto a lightly floured surface and knead it gently 2–3 times. Pat it into a rectangle about 2 cm thick, then use a round biscuit cutter or a glass to cut out 6 biscuits.

Step 7

Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown. Remove from the oven and let them cool slightly on a wire rack.

Step 8

While the biscuits cool, whip the whipping cream and powdered sugar together in a chilled bowl until stiff peaks form. If desired, fold in the honey for a subtle earthy sweetness.

Step 9

To assemble the shortcakes, slice each biscuit in half horizontally. Spoon a generous helping of the macerated strawberries onto the bottom half, followed by a dollop of whipped cream. Place the biscuit top on, and finish with a smaller dollop of whipped cream and a strawberry slice for garnish.

Step 10

Serve immediately and transport your taste buds to a magical forest oasis!

Nutrition Facts

Serving size	(1382.4g)

Amount per serving	% Daily Value*
Calories	3820.2

Total Fat 241.2g	0%
Saturated Fat 146.1g	0%
Polyunsaturated Fat 0g
Cholesterol 682.0mg	0%
Sodium 1064.7mg	0%
Total Carbohydrate 356.7g	0%
Dietary Fiber 15.7g	0%
Total Sugars 149.2g
Protein 29.9g	0%

Vitamin D 59.2IU	0%
Calcium 128.9mg	0%
Iron 13.5mg	0%
Potassium 961.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 3.2%

Carbs: 38.4%