Thursday, June 9, 2011

Sour Cream Shortcakes with Fresh Berries

It is going to be  about 100*F here today...a hot one indeed. Not a good day to turn on the oven unless it is done early in the morning. I have been "computerless" for about the past three weeks. It was interesting to see how much I rely on a way it was good to be without it. My days were spent much differently. I missed all of you though....We are in the end of school mode here. My days as a high school parent are quickly coming to an end. My baby will graduate and head off to Washington DC ,to college in nest will be empty. It is going to be an interesting adventure for me...I have been a full time Mommy for so long. Who knows what will be but I am looking forward to the next stage of my life.

I baked these shortcakes a while ago to take to a friends home for dessert...we had a lovely BBQ and then had these. I baked off the shortcakes, whipped up some cream, and washed and prepared the berries and took them with me. I plated everything at my friends home so I have no pics of the finished will have to trust me on that.  This is a really nice recipe for the shortcakes...easy and tasty. You could use any summer fruit you like. I have used peaches and blueberries, plums and raspberries, any combination your heart desires.

Sour Cream Shortcakes with Fresh Berries
From Tori Ritchie "Cabin Cooking"
For the shortcakes:
2 cups (10 ounces) all-purpose flour
1/2 cup (4 ounces) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
6 tablespoons chilled butter, cut into small pieces
1 cup (8 ounces) sour cream
1 egg

For the berries:
1 quart (1 pound) mixed berries such as blackberries, blueberries, strawberries and/or raspberries
1 to 2 tablespoons sugar, or to taste

1/2 cup heavy cream
1/2 teaspoon vanilla extract

Preheat an oven to 425 degrees. Lightly grease a baking sheet. Set aside.

To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch apart on the prepared baking sheet. Bake until golden brown, about 18 minutes. Sprinkle with sugar just after removing from oven.

Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.

Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each biscuit in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.


  1. What's not to love? we had 94 F here yesterday w/out humdidex..

    I hear you..Gosh the shortcakes are picture perfect.I trust you on the finished product:)

  2. Looks good Linda....and I trust you on how gorgeous the finished dish will all your dishes. :-))))

  3. Thanks was 101* here when I went out the rain and thunder are will cool off! I hope!

  4. We love shortcakes...and I love to try new recipes. I haven't made one with sour cream...but it sounds fabulous! Thanks, Linda!

  5. Those do look amazing... not a hard stretch to imagine the finished product. It was 100º here yesterday in my stretch of Jersey... and I had the oven on all day... talk about nuts!!!

    Also... I spent 7 days in Vermont nearly without my computer( a few emails at snail speed) and after the initial shock, well I thought it was a good idea too. But I did miss visiting everyone!

  6. Here too Deana...I could not imagine the oven on yesterday...ouch!
    This weekend it will be much cooler and we shall have some rain...good baking weather.

    Thank you all for stopping by!
    Have a great weekend!

  7. Strawberries are on my shopping list for tomorrow's market. Local ones should be nice and sweet now.

    I tried your vinegar glossed chicken and loved it! I did a post on it today. Great recipe.

  8. The title of your blog really caught my eye, I was surprised by how close one can be to MFK.

  9. Oh yum!!!!!!!!! I bought the sweetest teeny strawberries today, oh so good!

  10. Oh great Cathy...on my way to check it out. I have not been online until now....kind of missed a day!

    Thanks so much for your comments everyone...I am glad you stopped by!

  11. Yes Melynda...she is my favorite food writer...I started reading her books many years ago...I always go back to them.

  12. I could easily finish the whole batch of these shortbread! They look mouthwatering!

  13. Thanks Angie!
    Where in Germany are you? I lived in Heidelberg for 6 years....

  14. I love shortcakes and have not tried making it myself. I got to try this out because they look so delicious.

  15. Beautiful, beautiful, beautiful shortcakes. I want to use this recipe - your shortcakes look fluffier than any other recipe I've used before.

    I hope you survived the heatwave! Perfect summertime dessert!

  16. Hai Dear

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  17. Thanks so much for stopping by and for your kind words!

    Lori...I think you will like this is easy peasy and delicious!


  18. oh.. so nice post.)
    Love your blog.))

    I now spend a survey of bloggers with such questions.
    1. Why did you create a blog?
    2. For whom you taking him? Want to be popular?
    3. How long will it keep going?