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strawberry shortcake

Strawberry Shortcake with Sour Cream Biscuits

Traditional Southern style recipe for strawberry shortcake served on fluffy biscuits.
Course Dessert
Cuisine American
Keyword Biscuits, Sour Cream
Prep Time 20 minutes
Cook Time 29 minutes
Total Time 49 minutes
Servings 6
Author Anna



  • 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



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

Sour Cream Biscuits

  • 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 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.

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.


1 cup of self rising flour is equal to 1 cup of flour, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour. This recipe calls for 2 1/4 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.