Sour-Cream Shortcakes with Fresh Berries

(Recipe courtesy of Tori Ritchie, Cabin Cooking, Time-Life Books, 1998)

Rated: 4 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
18 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 18 min
Total:: 38 min

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Ingredients

For the shortcakes:

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

For the berries:

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)

Directions

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.

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Comments & Reviews

recipe Sour-Cream Shortcakes with Fresh Berries
Anonymous 12-11-2007
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STICKY
Rated: 2 stars out of 5

i couldn't even form the dough into balls and had to waste the dough.
recipe Sour-Cream Shortcakes with Fresh Berries
Anonymous 05-30-2007
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Try this recipe!
Rated: 5 stars out of 5

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.Read more
recipe Sour-Cream Shortcakes with Fresh Berries
Elizabeth Eastham, MA 05-10-2007
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Easy biscuits!
Rated: 5 stars out of 5

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 8x8 pan. They were GREAT!Read more
recipe Sour-Cream Shortcakes with Fresh Berries
Anonymous 05-02-2007
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Egg Tip
Rated: 5 stars out of 5

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.Read more
recipe Sour-Cream Shortcakes with Fresh Berries
DA Philadelphia, PA 12-10-2006
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Add an egg, otherwise user-friendly
Rated: 5 stars out of 5

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.Read more
recipe Sour-Cream Shortcakes with Fresh Berries
BARBARA sacramento, CA 08-14-2004
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Shortcake review
Rated: 4 stars out of 5

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.Read more