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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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2832 Calories from Fat 991

% Daily Value*

Total Fat 113 g173.5%

Saturated Fat 62.5 g312.4%

Trans Fat 0 g

Cholesterol 500.4 mg166.8%

Sodium 3227.3 mg134.5%

Total Carbohydrates 420 g139.9%

Dietary Fiber 25.7 g102.8%

Sugars 198.9 g

Protein 52 g104.3%

Vitamin A 72.4% Vitamin C 930.6%

Calcium 179.3% Iron 104.8%

*Based on a 2000 Calorie diet

Fresh Strawberry Sour Cream Shortcake Recipe