Berry Sour Cream Shortcake
Berry Sour Cream Shortcake
Shortcake is always a summer favorite.
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20 min
Prep Time
1 hr 20 min
Total Time
8
servings Ingredients
Shortcake
2 cups all-purpose flour
14 cup sugar
2 teaspoons baking powder
12 teaspoon salt
14 teaspoon baking soda
13 cup cold Land O Lakes® Butter, cut into chunks
12 cup sour cream
13 cup milk
12 teaspoon almond extract
Fruit
4 cups fresh fruit (sliced peaches and/or raspberries)
12 cup sugar
2 tablespoons Amaretto liqueur, if desired
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired
How to make
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STEP 1
Heat oven to 400°F. Grease 9-inch round baking pan; set aside.
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STEP 2
Combine flour, sugar, baking powder, salt and baking soda in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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STEP 3
Whisk sour cream and egg together in another bowl. Add milk and extract; mix well. Add to flour mixture; stir well.
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STEP 4
Spoon batter into prepared pan. Bake 20-25 minutes or until golden brown. Cool 10 minutes. Remove from pan.
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STEP 5
Place fruit and sugar in bowl. Stir in liqueur, if desired. Cover; refrigerate until serving time.
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STEP 6
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.
Tip #1
- For variety, use different fruit combinations, according to availability.
Tip #2
- 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.
330 Calories
12 Fat (g)
55 Cholesterol (mg)
390 Sodium (mg)
53 Carbohydrates (g)
3 Dietary Fiber
6 Protein (g)
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