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Strawberry Shortcake with Whipped Sour Cream

strawberry shortcakeWhen I came home from the farmers’ market with some locally grown strawberries for the first time this year, my boyfriend’s immediate response was: “We need to make strawberry shortcake.”  It seemed I had been short sighted in shopping, as I had failed to bring home any heavy cream. I was simply excited to eat the berries by themselves. My boyfriend’s sad face forced me to get creative.

This recipe substitutes sour cream for the traditional heavy cream; something I commonly do when making grilled peaches. Using sour cream gives it a bit more depth of flavor, and a nice tangy taste that works well with most sweet fruits.




2 cups flour

1 Tbs sugar

4 tsp baking powder

3/4 tsp salt

4 Tbs unsalted butter

3/4 cup to 1 cup whole milk

Whipped Sour Cream:

1 cup sour cream

1/2 cup whole milk (you may need less or more depending on how think your sour cream is)

2 Tbs powdered sugar

2 tsp lemon juice

2 tsp lemon zest

3 cups sliced strawberries



Heat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter with a pastry cutter. Mix in milk until batter is a slightly sticky consistency and all the dry ingredients have been incorporated. Drop by large spoonfuls onto a baking sheet. Bake for 15 minutes or until light brown. Makes 8.

Whipped Sour Cream:

Whisk the sour cream, half the whole milk and powdered sugar together. Add more milk as needed to reach desired consistency.  Add the lemon zest and juice and whisk in.

Serve by slicing the shortcakes in half and filling with sliced berries. Add a bit of whipped sour cream to the top and place the top half of the shortcake back in place. Serves 8.

p.s. you can ALWAYS add more berries!


6 replies »

    • It didn’t get really fluffy, but I just whisked it by hand. I bet if you did it with a hand mixer you might get a better result. Mine turned out a bit more like a really thick sauce. Thank you for the question!

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