Ted’s strawberry shortcake is a dish I recently had the opportunity to try when I was in Atlanta recently. So if you have never been to Ted’s, you are in for a real treat. Buffalo hamburgers, regular hamburgers, and some delicious home-style cooking abound here. The restaurant has lovely decor, and the food is quite good for when you are dining out.
If you have never tried making your own shortcakes, you have been missing something. Sure, the shortcake you get in the store is tasty, but these homemade biscuits are so much more hearty. This is a dessert is perfect for the spring when fresh strawberries are available. I made one primary change in this recipe, I like to use fresh berries when they are available, so my recipe contains fresh strawberries, you could use frozen if you desire.
Love Strawberry shortcake? Be sure to try these Strawberry shortcakes inspired recipes.
Cracker Barrel Strawberry Shortcake
Strawberry Soup with Toasted Pound Cake
Ted’s Strawberry Shortcake
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.
OMG!!!! I made this recipie And it tastes so good I have to start making this for dessert after dinner !!!!!!!!! Yum
I work at teds, and we do use fresh strawberries. Ours has more sugar in it though. Also you gotta use 2 scoops of hagendaz, son. Then smotha that ish in some scrawberrie sauce fa rill
This is the RIGHT idea! No playing around! Heavy cream, Haagen Dazs ice cream… and FRESH strawberries! THAT is how you do it! I like to add a little butter in my biscuits, too. 😉
Portion control is the key. Eat the good stuff… just in moderation.
My summertime favorite dessert! I love love love home made biscuits with the berries and home made whipped cream with very little sugar.
Your shortcake looks delicious!
This is a favorite of mine and I love this recipe