Sour Cream Strawberry Shortcake

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Prep Time

20mins

time to table icon

Time to Table

35mins

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Serves

8

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Ingredients

  • 2 cups Daisy Sour Cream, divided
  • 1/4 cup firmly packed light brown sugar
  • 4 cups sliced berries (strawberries, blueberries, raspberries, blackberries)
  • 3 tablespoons sugar, divided
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup butter
  • 1/4 cup milk

Tips

  • Tasty Twist

    Try cutting the shortcakes in half and stacking with additional berries.

  • Cooking Tip

    Perfect Picks: When picking berries, look for bright colors, natural shine, and fresh-looking green caps.

Ingredients

  • 2 cups Daisy Sour Cream, divided
  • 1/4 cup firmly packed light brown sugar
  • 4 cups sliced berries (strawberries, blueberries, raspberries, blackberries)
  • 3 tablespoons sugar, divided
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup butter
  • 1/4 cup milk

Tips

  • Tasty Twist

    Try cutting the shortcakes in half and stacking with additional berries.

  • Cooking Tip

    Perfect Picks: When picking berries, look for bright colors, natural shine, and fresh-looking green caps.

Directions

  1. Stir together 1 cup sour cream and brown sugar in a small bowl; cover and chill until needed.
  2. Combine the berries and 1 tablespoon sugar in a medium bowl; cover and chill until needed.
  3. Heat the oven to 425 degrees. Combine the flour, remaining 2 tablespoons sugar, baking powder, salt and baking soda in a large bowl.
  4. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
  5. Mix the remaining 1 cup sour cream with the milk in a small bowl.
  6. Add to the flour mixture and stir until the flour is moistened. Turn the dough onto a floured surface and knead lightly for 12 to 15 times until the dough holds together. (The dough will be moist and must be handled gently. Work in a little additional flour if necessary.) Pat the dough to ½-inch thickness. Cut 8 shortcakes with a 3-inch biscuit cutter and place the shortcakes on a baking sheet. Dip the cutter into flour to prevent sticking.
  7. Bake the shortcakes for 12 to 15 minutes or until golden brown. Cool slightly before using. Top each shortcake with ½ cup berries. Top with a dollop of sour cream and brown sugar mixture. *Optional: try cutting the shortcakes in half and stacking with additional berries.
  • Calories:413
  • Cholesterol:61
  • Dietary Fiber:2
  • Protein:6
  • Sodium:387
  • Total Carbohydrate:47
  • Total Fat:22

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