Strawberry Shortcake with Sour Cream Biscuits
Cuisine: American
Author: Cookie Madness
Prep time: 20 mins
Cook time: 29 mins
Total time: 49 mins
Traditional southern style recipe for strawberry shortcake served on fluffy biscuits.
  • 1 pound strawberries, trimmed of stems and sliced
  • 2 teaspoons of sugar
  • 4 tablespoons unsalted butter, melted and cooled
  • 1/2 cup sour cream at room temperature
  • 1/3 cup whole milk, plus a little more if needed, room temperature
  • 1 1/2 teaspoons sugar
  • 2 1/4 cups self rising flour (fluff up and spoon, don’t pack)
Whipped Cream
  • 3/4 cup heavy whipping cream
  • 1/2 to 1 tablespoon granulated sugar
  • 1/4 teaspoon vanilla
  1. Toss berries with sugar, cover and refrigerate for a few hours or until you are ready to make the cakes.
  2. Prepare Biscuits (Makes 6)
  3. Mix the cool melted butter, sour cream, milk and sugar together in a mixing bowl. Add all but 2 tablespoons of the flour and stir just until it’s barely mixed in – if batter seems too sticky, add the rest of the flour. I used all of it and my dough was dry, but the biscuits were still good. Squish mixture with your hands until it comes together, but don’t overwork it. Dump onto a cutting board or flat surface and shape into a plank about 3/4 inch thick. Using the top of a glass or biscuit cutter, cut out biscuits. Place on baking sheet and bake at 400 for about 12-16 minutes or until biscuits seem done. Let cool.
  4. Whipped Cream
  5. In a chilled mixing bowl using chilled beaters, whip the cream until soft peaks form. Beat in the sugar and vanilla and beat until peaks are stiff
  6. Assemble! Slice the biscuit, rub a little whipped cream on the cut side, spoon strawberries over whipped cream, top with more whipped cream and more strawberries or top with the other half of the biscuits. I gave everyone half a biscuit and that was fine. The rest of the biscuits went in the freezer.
Recipe by Cookie Madness at