Individual Strawberry Sour Cream Shortcakes
Servings: 8
Ingredients:
-
2 cups (500 mL) sliced strawberries
1/4 cup (50 mL) granulated sugar
1-1/2 cups (375 mL) whipping cream
8 whole strawberries
Sour Cream Biscuits:
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) each baking soda and salt
1/4 cup (50 mL) cold butter, cubed
1 egg
1 cup (250 mL) sour cream
1 tbsp (15 mL) whipping cream
Preparation:
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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