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   DIR Return to: Sour Cream Recipes!!!
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       #Post#: 66--------------------------------------------------
       Strawberry Sour Cream Shortcake!!
   DIR By: Hummingbird
       Date: August 2, 2012, 8:05 am
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       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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