Berry Sour Cream Shortcake

Berry Sour Cream Shortcake

Shortcake is always a summer favorite.

20 min. prep time
8 servings
141 Rating



2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold Land O Lakes® Butter, cut into chunks
1/2 cup sour cream
1/3 cup milk
1/2 teaspoon almond extract


4 cups fresh fruit (sliced peaches and/or raspberries)
1/2 cup sugar
2 tablespoons Amaretto liqueur, if desired
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired


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.

Recipe Tip

- For variety, use different fruit combinations, according to availability.

- Extra shortcake wedges can be frozen in resealable plastic food bags. To thaw, microwave 1 wedge at a time, 20-30 seconds before splitting and topping with fruit.

Nutrition Facts (1 serving)

Calories: 330

Fat: 12g

Cholesterol: 55mg

Sodium: 390mg

Carbohydrates: 53g

Dietary Fiber: 3g

Protein: 6g

Recipe #10193©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

Enjoyed greatly this quick yet elegant recipe with yogurt (plain) instead of sour cream, and half whole-wheat, half white flour to improve the fiber and nutritional content.
Very filling and satisfying!!

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