Ted’s Montana Grill Strawberry Shortcake

A rustic delight discovered during an Atlanta adventure, this dessert showcases the perfect harmony of homemade elements. Forget store-bought shortcuts These hearty, golden biscuits elevate the humble shortcake to artisanal heights. Crowned with macerated spring strawberries, premium vanilla ice cream, and a cloud of whipped cream, this seasonal treasure brings Montana’s homestyle elegance to your table. The ideal showcase for peak-season berries, this dessert proves that sometimes, the simplest combinations create the most unforgettable flavors.

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Why This Recipe Works

The science behind this dessert lies in the perfect balance of textures. The cold cream creates pockets of butter in the dough, resulting in flaky layers. Macerating the strawberries releases their natural juices, creating a sweet syrup that perfectly complements the warm, buttery biscuit and cool ice cream.

Ingredients

• Strawberries – Form the sweet, juicy base of this classic dessert
• White granulated sugar – Draws out moisture from strawberries to create a natural syrup
• Flour – Provides structure for the tender shortcake biscuits
• Baking powder – Creates lift and lightness in the shortcake biscuits
• Salt – Enhances flavors and balances sweetness
• Heavy cream – Adds richness and creates a flaky texture in the biscuits
• Sanding sugar – Creates a sparkly, crunchy topping on the biscuits
• Vanilla ice cream – Adds creamy richness between warm biscuit and juicy berries
• Whipped cream – Provides a light, airy finishing touch

Instructions

1. Place washed and sliced strawberries in a container, sprinkle with sugar, stir, and cover. Let sit for 2 hours to macerate.
2. Preheat oven to 450°F and grease a baking sheet.
3. Sift together flour, salt, and baking powder in a large bowl.
4. Add heavy cream to the flour mixture, mixing gently until just incorporated.
5. Knead dough lightly and shape into 4 equal-sized shortcakes.
6. Place shortcakes on the greased baking sheet and sprinkle with sanding sugar.
7. Bake for 10-15 minutes until golden brown.
8. Slice each shortcake in half horizontally.
9. Place bottom half on a plate, add a scoop of ice cream and spoonful of strawberries.
10. Top with the upper half of the shortcake and add whipped cream.
11. Arrange additional strawberries around the plate for presentation.

Ted’s Strawberry Shortcake

Ted's Montana Grill restaurant makes a very traditional Strawberry Shortcake, and you can too. 

5 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: Strawberry recipes, Strawberry shortcake

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Resting: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 4

Calories: 704kcal

Author: Stephanie Manley

Ingredients

• 1 pound strawberries washed and sliced
• 1 1/2 tablespoons white granulated sugar
• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups heavy cream
• 1 tablespoon sanding sugar or white granulated sugar
• 2 cups vanilla ice cream Hagan Daas recommended
• 1/2 cup whipped cream

Instructions

• Place sliced strawberries in a container and sprinkle sugar over the strawberries. Stir and cover the container. Let set for a couple of hours for the strawberries to macerate.
• Preheat oven to 450°F. Grease a baking sheet.
• Sift together flour, salt, and baking powder. Add heavy cream into sifted flour, and mix gently until the flour is just incorporated. Gently knead and shape into 4 equal sized shortcakes.
• Place the shortcakes on the greased cookie sheet. Sprinkle sanding sugar on the biscuits. Bake for approximately 10 to 15 minutes, until golden brown.
• Slice shortcake in half, lay bottom of shortcake in a plate, then add a scoop of ice cream, a spoonful of strawberries, top with shortcake and whipped cream.
• Place additional strawberries on the plate around the shortcake.

Notes

This is a great dessert to make ahead of time, and assemble the shortcakes right before dinner. I think if you added blackberries, or even blueberries to the mixture you would have a wonderful new creation.

Nutrition

Calories: 704kcal | Carbohydrates: 84g | Protein: 12g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 119mg | Sodium: 369mg | Potassium: 706mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1436IU | Vitamin C: 68mg | Calcium: 277mg | Iron: 4mg

Storage and Reheating

• Biscuits: Store in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes
• Macerated Strawberries: Refrigerate for up to 3 days
• Assembled Dessert: Best enjoyed immediately after assembly

Love strawberries? Try these recipes:

• Big Boy Strawberry Pie
• Cracker Barrel Strawberry Pie
• Shoney’s Strawberry Pie
• Strawberries Romanoff
• Strawberry Julius
• Strawberry Soup with Toasted Pound Cake
• Wendy’s Strawberry Frosty

Check out my easy dessert recipes and the best restaurant copycat recipes here on CopyKat!