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Strawberry Sour Cream Shortcakes

in Diana's Recipe Book

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Servings: 6
The shortcake biscuts in this recipe have sour cream added to the mixure to give a nice creamy tasting texture. If you like, substitute other fresh fruit of your choice for the strawberries, such as peaches or nectarine, or other berries.

1 1/2 cups all-purpose flour
1/2 cup granulated sugar, divided
1 1/2 tsp. baking powder
1/4 tsp. ground nutmeg
1/4 cup butter or margarine
1/4 cup sour cream
1 egg, beaten
1/3 cup milk
4 cups sliced strawberries
Whipped cream or frozen whipped topping, thawed (optional)

1. Preheat oven to 450ºF (230ºC). In medium bowl stir together flour, 1/4 cup of the sugar, baking powder and nutmeg; cut in butter until mixture resembles coarse crumbs. Stir in sour cream, egg and milk just until combined.

2. Drop mixture in six mounds onto a greased baking sheet. Flatten slightly. Bake for 10 to 12 minutes or until golden.

3. Meanwhile, combine strawberries and remaining 1/4 cup sugar; set aside.

4. Split warm shortcakes. Fill with half of the strawberry mixture; top with remaining strawberries. Serve with whipped cream or whipped topping, if desired.

Makes 6 servings.

Date: April 18, 2004

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