| Level: | Easy |
| Total: | 38 min |
| Prep: | 20 min |
| Cook: | 18 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 38 min |
| Prep: | 20 min |
| Cook: | 18 min |
| Yield: | 6 servings |
Ingredients
- 2 cups (10 ounces/315 grams) all-purpose (plain) flour
- 1/2 cup (4 ounces/125 grams) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 1/2 teaspoon of salt
- 6 tablespoons (3 ounces/90 grams) chilled butter, cut into small pieces
- 1 cup (8 ounces/250 grams) sour cream
- 1 egg
- 1 quart (1 pound/500 grams) mixed berries such as blackberries, blueberries, strawberries and/or raspberries
- 1 to 2 tablespoons sugar, or to taste
- 1/2 cup (4 fluid ounces/125 milliliters) heavy (double) cream
- 1/2 teaspoon vanilla extract (essence)
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Set aside.
- To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake until golden brown, about 18 minutes.
- Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.
- Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 566 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 8 g |
| Sugar | 28 g |
| Protein | 8 g |
| Cholesterol | 104 mg |
| Sodium | 398 mg |
| Serving Size | 1 of 6 servings |
| Calories | 566 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 8 g |
| Sugar | 28 g |
| Protein | 8 g |
| Cholesterol | 104 mg |
| Sodium | 398 mg |
Reviews
The dough is rough, you should add the egg but I didn’t even try to form balls, I just plunked them onto the prepared baking sheet like you would a bisquick dough. It was tasty but the bottoms burned even on my pristine baking sheet…..once I trimmed away the burned part….they were tasty but I will search out a more reliable recipe.
i couldn’t even form the dough into balls and had to waste the dough.
Prior to making this recipe, I had never had the biscuit version of Strawberry Shortcake. The shortcakes were delicious(I added the egg). This is worth trying especially if you have only had an angel food cake or sponge cake type strawberry shortcake!
This recipe makes a sweet, old fashioned tasting biscuit. This recipe is not what you are looking for if you are searching for a shortbread recipe with a harder, drier consistency.
I can’t make decent biscuits to save my soul…they always come out like nasty little hockey pucks. This recipe is truly one for the “biscuit impaired”. I even cheated by spreading the dough in an 8×8 pan. They were GREAT!
I loved this recipe! It was so delicious.
Don’t fret about the egg in the directions, just add 1 large egg and it will turn out perfectly. This recipe is really similar to another shortcake recipe I have that also calls for 1 egg. I will definitely make it again. I divided it into 12 and it was the perfect serving size.
Don’t fret about the egg in the directions, just add 1 large egg and it will turn out perfectly. This recipe is really similar to another shortcake recipe I have that also calls for 1 egg. I will definitely make it again. I divided it into 12 and it was the perfect serving size.
The inredients list does not inlcude eggs, but the recipe reads, “Stir in the sour cream and egg…” I added a large egg, and the shortcakes turned out great! They’re rather large, though (bigger than my fist). I’ll divide the dough into 8 next time.
Really declicious shortcake recipe, but kind of difficult to manage the dough (sticky and crumbly). The recipe has an inconsistency–the instructions mention an egg, but it isn’t listed in the ingredients. I looked at some other shortcake recipes, and none had an egg, so I left it out.
I made this recipe to take to work, and got rave reviews. Quick and easy, I mixed the dry ingredients and butter the night before, then blended it with the sour cream and egg in the morning. Couldn’t have been any easier, what a delicious treat, fresh from the oven! I added 1 tsp of almond flavoring, and served it with fresh peaches. This is definitely ‘a keeper’.