Strawberry Shortcake with Sour Cream Biscuits
The recipe Strawberry Shortcake with Sour Cream Biscuits can be made in roughly 49 minutes. This lacto ovo vegetarian recipe serves 6 and costs $1.15 per serving. This dessert has 422 calories, 8g of protein, and 24g of fat per serving. This recipe from Cookie Madness requires strawberries, sugar, whole milk, and sugar. This recipe is liked by 7 foodies and cooks. It is perfect for Mother's Day. Overall, this recipe earns a rather bad spoonacular score of 32%. Similar recipes include Strawberry Shortcake With Cream Biscuits, Strawberry Shortcake with Buttermilk Biscuits, and Strawberry Shortcake Biscuits with Chocolate Gravy.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 29 minutes
Ingredients:
1/2 to 1 tablespoon granulated sugar
3/4 cup heavy whipping cream
2 1/4 cups self rising flour (fluff up and spoon, don't pack)
1/2 cup sour cream at room temperature
1 pound strawberries, trimmed of stems and sliced
1 1/2 teaspoons sugar
2 teaspoons of sugar
4 tablespoons unsalted butter, melted and cooled
1/4 teaspoon vanilla
1/3 cup whole milk, plus a little more if needed, room temperature
Equipment:
mixing bowl
cutting board
baking sheet
Cooking instruction summary:
Toss berries with sugar, cover and refrigerate for a few hours or until you are ready to make the cakes.Prepare Biscuits (Makes 6)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. I used all of it and my dough was dry, but the biscuits were still good. 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 CreamIn 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 stiffAssemble! 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. I gave everyone half a biscuit and that was fine. The rest of the biscuits went in the freezer.
Step by step:
1. Toss berries with sugar, cover and refrigerate for a few hours or until you are ready to make the cakes.Prepare Biscuits (Makes
2. Mix the cool melted butter, sour cream, milk and sugar together in a mixing bowl.
3. 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. I used all of it and my dough was dry, but the biscuits were still good. 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.
4. Place on baking sheet and bake at 400 for about 12-16 minutes or until biscuits seem done.
5. Let cool.Whipped Cream
6. 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
7. 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. I gave everyone half a biscuit and that was fine. The rest of the biscuits went in the freezer.
Nutrition Information:
covered percent of daily need
