Individual Strawberry Sour Cream Shortcakes

Individual Strawberry Sour Cream Shortcakes Author: Canadian Living Credits: Individual Strawberry Sour Cream Shortcakes

  • Portion size 8 servings


  • 2 cups sliced Strawberries
  • 1/4 cup granulated sugar
  • 1 1/2 cup whipping cream
  • 8 Strawberries
Sour Cream Biscuits:
  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1 egg
  • 1 cup sour cream
  • 1 tablespoon whipping cream


Sour Cream Biscuits: In large bowl, whisk together flour, half of the sugar, baking powder, baking soda and salt. With pastry blender or 2 knives, cut in butter until crumbly.

In separate bowl, whisk together egg and sour cream. Scrape over dry ingredients; with fork, toss together until mixture forms ragged dough. Turn out onto lightly floured surface. Knead about 10 times to form smooth dough.

Pat into circle about 1 inch (2.5 cm) thick. Using floured 2-1/2-inch (7 cm) cutter, cut out 8 biscuits, rerolling scraps. (You may have enough for an extra biscuit for the baker.)

Transfer to parchment paper-lined or lightly floured baking sheet. Brush tops with whipping cream and sprinkle with remaining sugar. Bake in centre of 450°F (230°C) oven until golden and puffed, about 12 minutes. Transfer to rack and let cool. (Make-ahead: Let stand on rack for up to 4 hours.)

Meanwhile, mix strawberries with sugar. Cover and let stand at room temperature until juices form, about 20 minutes. (Make-ahead: Let stand for up to 2 hours.)

Whip cream. For each shortcake, split biscuit in half; place bottom half on dessert plate. Spoon about 1/3 cup (75 mL) sliced berries and juices over biscuit. Top with generous dollop of whipped cream, then biscuit top. Garnish with whole berry.

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Baking & Desserts

Individual Strawberry Sour Cream Shortcakes