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Berry Sour Cream Shortcake
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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 large Land O Lakes® Egg

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

How to make

  1. STEP 1

    Heat oven to 400°F. Grease 9-inch round baking pan; set aside.

  2. 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.

  3. STEP 3

    Whisk sour cream and egg together in another bowl. Add milk and extract; mix well. Add to flour mixture; stir well.

  4. STEP 4

    Spoon batter into prepared pan. Bake 20-25 minutes or until golden brown. Cool 10 minutes. Remove from pan.

  5. STEP 5

    Place fruit and sugar in bowl. Stir in liqueur, if desired. Cover; refrigerate until serving time.

  6. 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.

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