Strawberry Shortcake with Sour Cream Biscuits
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.
Servings 8 biscuits
Cost 5
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.