SOUR CREAM SHORTCAKE RECIPES

Steps:

• Heat oven to 400°F. Grease 9-inch round baking pan; set aside.
• Combine flour, sugar, baking powder, salt and baking soda in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Whisk sour cream and egg together in another bowl. Add milk and extract; mix well. Add to flour mixture; stir well.
• Spoon batter into prepared pan. Bake 20-25 minutes or until golden brown. Cool 10 minutes. Remove from pan.
• Place fruit and sugar in bowl. Stir in liqueur, if desired. Cover; refrigerate until serving time.
• Cut shortcake into wedges. For each serving, cut a wedge in half; place bottom half on serving plate. Spoon 1/4 cup fruit mixture over cake; top with remaining shortcake wedge. Spoon 1/4 cup fruit on top. Serve with whipped cream, if desired.

Steps:

• Preheat oven to 450 and dust a large baking sheet with flour or use parchment paper.
• Combine sliced strawberries with sugar and let stand for 1 hour.
• Whip cream with a small amount of sugar (to your liking) and refrigerate.
• Make the biscuits by combining the flour, sugar, baking powder, baking soda and salt.
• Cut cold butter into the dry ingredients.
• Beat egg lightly and combine with the sour cream.
• Blend together briefly with a fork, form into a ball and place on floured counter.
• Roll dough out to about 3/4 inch thickness and cut about ten 2 1/2 inch biscuits.
• Place on baking sheet, brush tops with cream and sprinkle on sugar.
• Bake for 15 minutes, until well risen and golden brown.
• You will need 6 biscuits for the recipe.
• Split the warm biscuits and on the bottom half place 1/4 cup strawberries. Add the top and cover with whipped cream. You may garnish with a whole strawberry.