Strawberry Shortcake with Sour Cream Biscuits
Traditional Southern style recipe for strawberry shortcake served on fluffy biscuits.
Servings 6
Ingredients
Strawberries
- 1 pound strawberries trimmed of stems and sliced
- 2 teaspoons of sugar
Biscuits
- 4 tablespoons unsalted butter melted and cooled
- ½ cup sour cream at room temperature
- ⅓ cup whole milk plus a little more if needed, room temperature
- 1 ½ teaspoons sugar
- 2 ¼ cups self rising flour fluff up and spoon, don’t pack
Whipped Cream
- ¾ cup heavy whipping cream
- ½ to 1 tablespoon granulated sugar
- 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
- 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. 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.
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.