Diana's Desserts - www.dianasdesserts.com
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Strawberry Sour Cream Shortcakes
in Diana's Recipe Book
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| Servings: 6 |
| Comments: The shortcake biscuts in this recipe have sour cream added to the mixure to give a nice creamy tasting texture. If you like, substitute other fresh fruit of your choice for the strawberries, such as peaches or nectarine, or other berries. |
Ingredients:  1 1/2 cups all-purpose flour 1/2 cup granulated sugar, divided 1 1/2 tsp. baking powder 1/4 tsp. ground nutmeg 1/4 cup butter or margarine 1/4 cup sour cream 1 egg, beaten 1/3 cup milk 4 cups sliced strawberries Whipped cream or frozen whipped topping, thawed (optional) |
| Instructions: 1. Preheat oven to 450ºF (230ºC). In medium bowl stir together flour, 1/4 cup of the sugar, baking powder and nutmeg; cut in butter until mixture resembles coarse crumbs. Stir in sour cream, egg and milk just until combined. 2. Drop mixture in six mounds onto a greased baking sheet. Flatten slightly. Bake for 10 to 12 minutes or until golden. 3. Meanwhile, combine strawberries and remaining 1/4 cup sugar; set aside. 4. Split warm shortcakes. Fill with half of the strawberry mixture; top with remaining strawberries. Serve with whipped cream or whipped topping, if desired. Makes 6 servings. |
| Date: April 18, 2004 |