You are here

Fresh Strawberry Sour Cream Shortcake

Western.Chefs's picture
  Sifted all purpose flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Salt 3⁄4 Teaspoon
  Granulated sugar 9 Tablespoon
  Cream cheese 3 Ounce (1 Package)
  Butter 2 Tablespoon
  Egg 1 , beaten
  Milk 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Fresh strawberries 1 Quart
  Sour cream 1 Cup (16 tbs)

1. Preheat oven to hot (450° F.).
2. Sift together the flour, baking powder, salt and one-quarter cup sugar. Add the cream cheese and two tablespoons butter, cutting them in with a pastry blender or two knives until the mixture resembles coarse cornmeal.
3. Pour the beaten egg into a measuring cup. Add enough milk to make three-quarters cup and gradually stir into the flour mixture. Knead the dough about twenty seconds.
4. Pat half the dough into a greased round eight-inch layer cake pan. Brush the surface with melted butter. Pat the remaining half of the dough over the top.
5. Bake until done, about twenty minutes. Remove to a cooling rack.
6. When the cake is cold, split the layers apart and place one on a large serving plate.
7. Wash, hull and slice the strawberries. Add one-third cup sugar and let stand ten minutes. Spoon the strawberry mixture between and over the top of the shortcake layers.
8. Top with sour cream sweetened to taste.

Recipe Summary


Rate It

Your rating: None
Average: 4.4 (14 votes)


Fresh Strawberry Sour Cream Shortcake Recipe