Recipe courtesy of Tori Ritchie
Save Recipe Print
38 min
20 min
18 min
6 servings


For the shortcakes:
For the berries:


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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Strawberry Shortcake

Recipe courtesy of Mary Nolan

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Sour Cream Cheesecake

Recipe courtesy of Alton Brown

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

Strawberry Shortcake Cake

Recipe courtesy of Ree Drummond

Banana Sour Cream Pancakes

Recipe courtesy of Ina Garten

Sour Cream Mashed Potatoes

Recipe courtesy of Ina Garten

Zucchini Cakes with Herb Sour Cream

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories