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Strawberry Sour Cream Shortcake

Food Network Canada
YIELDS
8 servings
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Ingredients

Strawberry Sour Cream Shortcak

2
cup sliced strawberries
¼
cup granulated sugar
1 ½
cup whipping cream
8
whole strawberries

Sour Cream Biscuits

2
cup all purpose flour
¼
cup granulated sugar
tsp baking powder
½
tsp each baking soda, and, salt
¼
cup cold butter, cubed
1
egg
1
cup sour cream
1
Tbsp whipping cream
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Directions

Step 1

SOUR CREAM BISCUITS: In large bowl, whisk together flour, half of the sugar, baking powder, baking soda and salt. With pastry blender or 2 knives, cut in butter until crumbly.

Step 2

In separate bowl, whisk together egg and sour cream. Scrape over dry ingredients; with fork, toss together until mixture forms ragged dough. Turn out onto lightly floured surface. Knead about 10 times to form smooth dough.

Step 3

Pat into circle about 1 inch thick. Using floured 2 1/2-inch cutter, cut out 8 biscuits, rerolling scraps. (You may have enough for an extra biscuit for the baker.)

Step 4

Transfer to parchment paper-lined or lightly floured baking sheet. Brush tops with whipping cream and sprinkle with remaining sugar. Bake in centre of 450°F oven until golden and puffed, about 12 minutes. Transfer to rack and let cool. (Make-ahead: Let stand on rack for up to 4 hours.)

Step 5

Meanwhile, mix strawberries with sugar. Cover and let stand at room temperature until juices form, about 20 minutes. (Make-ahead: Let stand for up to 2 hours.)

Step 6

Whip cream. For each shortcake, split biscuit in half; place bottom half on dessert plate. Spoon about 1/3 cup sliced berries and juices over biscuit. Top with generous dollop of whipped cream, then biscuit top. Garnish with whole berry.

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