Sour Cream Biscuits Strawberry Shortcake

Everyone's searching for strawberry shortcake recipes with biscuits, so I had to pull up this one. It's an easy biscuit recipe that doesn't require cutting in cold butter, plus it's a little different in that it calls for self-rising flour and sour cream.

Why Sour Cream Biscuits Work So Well for Strawberry Shortcake

The sour cream makes these biscuits particularly good for strawberry shortcake. It adds a tart flavor, richness and moisture and gives the biscuits a soft, tender crumb that's almost halfway between a biscuit and a cake. The result is a sturdy, not-so-sweet but delicate biscuit that holds up well under the strawberry juice and whipped cream. You do need to like sour cream, though, because you can taste it!

Easy Method -- No Cold Butter

Here's a quick rundown of the steps:

1. Melt the butter in the mixing bowl and let it cool.
2. Stir in sour cream, milk and sugar.
3. Add self-rising flour and gently bring dough together.
4. Pat into a thick slab and cut the biscuits whatever size you prefer.
5. Bake until golden -- these do not get super brown. They're also not real sweet, which makes them ideal for drizzling with sweet strawberry syrup.

About the Strawberries

For the best flavor, toss sliced strawberries with a little sugar and let them sit for at least 30 minutes (or up to a few hours). This draws out the juices and gives you that classic syrupy shortcake filling.

Self-Rising Flour Recipe

This recipe uses self-rising flour for convenience, but you can easily make your own with pantry ingredients. To substitute for 2¼ cups (285 grams) self-rising flour:

• 2 cups all-purpose flour
• 1 tablespoon double acting aluminum-free baking powder
• 1 teaspoon salt
• Add an extra 2-3 tablespoons flour as needed

A Few Tips for Strawberry Shortcake Biscuits

• Usually biscuit ingredients are cold, but in this recipe they should cool room temperature -- not warm, not ice cold.
• Measure flour by weight, especially if you keep it in the freezer. I once spooned out a cup of cold self-rising flour that weighed 191 grams! It absorbs moisture and tends to pack more. So weigh, or really fluff it up well.
• Don't overwork the dough.
• If the dough is too sticky to work with, just add a little more flour.
• Use a light hand, but don't be scared of a little flour.
• If the opposite occurs and the dough is dry, splash in a bit more milk. Bake until golden brown. Better to pull too late than too early when it comes to biscuits.

How to Assemble Strawberry Shortcake

Bring it all together! Here's how you assemble strawberry shortcake the Southern way.

• Split a warm or cooled biscuit.
• Spread a little whipped cream on the cut side.
• Spoon on juicy strawberries.
• Add some whipped cream.
• Top with the other half of the biscuit or leave it off for a lighter dessert.

Recipe

Strawberry Shortcake with Sour Cream Biscuits

Anna

Traditional Southern style recipe for strawberry shortcake served on sour cream enhanced biscuits. The yield will depend on how large you make the biscuits. I used to make them quite a bit larger, but for strawberry shortcake small biscuits are more practical.

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Prep Time 20 minutes mins

Cook Time 29 minutes mins

Cooling Time 5 minutes mins

Total Time 49 minutes mins

Course Dessert

Cuisine American

Servings 8 biscuits

Ingredients

 

Strawberries

• 1 pound strawberries, trimmed
• 2 teaspoons of sugar

Biscuits

• 4 tablespoons unsalted butter, melted and cooled, plus extra for brushing (56 grams)
• ½ cup sour cream, room temp (120 grams)
• ⅓ cup whole milk, room temp (80 grams)
• 1 ½ teaspoons sugar
• 2 ¼ cups self rising flour (285 grams)

Whipped Cream

• ¾ cup heavy whipping cream (180 grams)
• 1 tablespoon granulated sugar or 3 tablespoons confectioners' (12 grams)
• ¼ teaspoon vanilla

Instructions

 

Strawberries

• Toss berries with sugar, cover and refrigerate for a few hours or until you are ready to make the cakes.

Sour Cream Biscuits

• Preheat the oven to 400 degrees F.
• 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.
• 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 ¾ inch thick (or thicker -- for taller biscuits, cut out 1 inch thick). Using the top of a glass or biscuit cutter, cut out biscuits.
• Place on baking sheet and bake at 400 for about 16 minutes or until biscuits are golden brown (may take up to 20 minutes). They will not get extremely brown. Towards the end of the bake time, you can brush the tops with extra melted butter if you'd like to enhance the browning and flavor.

Whipped Cream

• 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
• 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.

Notes

1 cup of self rising flour is equal to 1 cup of flour, 1 ½ teaspoons of baking powder and ½ teaspoon of salt for every cup of flour. This recipe calls for 2 ¼ cups cups. You can use 2 cups of flour, 1 tablespoon baking powder and 1 teaspoon of salt. This will give you a total of 2 cups plus a little over a tablespoon of self-rising flour. Throw in about 3 more tablespoons of flour as needed and don't worry about using more baking powder or salt.

Keyword Biscuits, Sour Cream

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