It’s a well known fact: Little Rock has a longstanding love for Trio’s

Located in Pavilion In The Park at 8201 Cantrell, this award-winning restaurant serves up some of our favorite dishes, but there’s none we’re craving more at this time of year than their famous strawberry shortcake.

We just so happen to have their recipe tucked away for an occasion such as this, so prepare yourself for deliciousness.


Trio’s Strawberry Shortcake


For the shortcake:

  • 4 cups flour
  • 1 1/2 lbs. cold, unsalted butter
  • 1/2 cup ice cold water

For strawberries and whipped cream

  • Arkansas strawberries, caps removed, washed and sliced
  • sugar
  • 1 quart heavy cream
  • 1/2 cup powdered sugar



For the shortcake, place the flour in bowl of electric mixer with paddle attachment in place. Cut cold butter into pieces and add several at a time, mixing well each addition, with the mixer running. Alternate butter with water. Mix on medium speed until butter is completed mixed into the flour.

Pull golf ball size pieces of dough from the mass and roll between your palms to make a smooth ball. Flatten each ball onto a sheet pan and make tiny holes in the dough with the lines of a fork to prevent the pastry from puffing up.

Bake in a pre-heated 300-degree oven for 20 minutes. Let cool completely and store in a covered container at room temperature for up to three days.

Place 1/4-cup sugar per 1-quart of sliced strawberries in a large mixing bowl. Place sliced berries on top of the sugar and stir gently. Let stand at room temperature for 30 minutes so that the berries can release their juices. Chill for two hours before assembling the shortcakes.

Whip cream to soft peaks with the powdered sugar.

To assemble, place a baked shortcake round on a serving plate. Ladle strawberries with their juices over the shortcake and top with whipped cream.