Best Sour Cream Shortcakes With Fresh Berries Recipes

PERFECT BERRY SHORTCAKES

Steps:

• Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
• Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
• Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
• Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

ORANGE AND SOUR-CREAM DROP SHORTCAKES WITH ASSORTED BERRIES

Steps:

• In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.
• Make shortcakes:
• Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.
• In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.
• Split shortcakes horizontally with a fork and serve with berries and whipped cream.

STRAWBERRY SOUR CREAM SHORTCAKE

Steps:

• Preheat oven to 450 degrees. Into a large mixing bowl, sift together the flour, baking powder, 1/4 cup of the sugar, and the salt. Add the cream cheese and 2 tablespoons chilled butter. Using a pastry blender or two knives, cut the cream cheese and butter into the mixture until it resembles coarse cornmeal.
• Break the egg into a measuring cup, and beat lightly with a fork. Add enough milk to make 3/4 cup. Pour the egg mixture into the flour mixture, and stir. Knead the dough inside the bowl just until it is blended and cohesive, about 20 seconds.
• Shape half of the dough into a flattened ball, and place in a greased 8 round cake pan. Pat the dough flat to the edges of the pan. Brush the top of the dough with the melted butter. Shape the remaining dough into a flattened ball, and place in the pan on the buttered dough, patting flat to the edges. Bake until golden brown, about 17 to 20 minutes. Remove from heat and allow to cool.
• Place the sliced strawberries in a mixing bowl, add sugar to taste, and mix well. Place the sour cream in a small bowl, and add sugar to taste, mixing to blend well. To serve, remove the cake from the pan, and use a knife to help pry the layers apart; they should split naturally where the dough had been buttered. Place the bottom layer on a serving plate, and top with sweetened strawberries. Place the second layer over the strawberries, and top with sweetened sour cream. Serve immediately.

STRAWBERRY SHORTCAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.