Fresh Strawberry Sour Cream Shortcake Recipe
Are you looking for a yummmm Fresh Strawberry Sour Cream Shortcake recipe? Then you are in luck! This Fresh Strawberry Sour Cream Shortcake, when served as a Dessert will always bring cheer to your table. The goodness of Fruits makes Fresh Strawberry Sour Cream Shortcake a healthy treat. My friends tried this Fresh Strawberry Sour Cream Shortcake the other day and they simply adored it. Do I need to say more?
Ingredients
2 cups sifted all purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
Granulated sugar
1 three ounce package cream cheese
Butter
1 egg, beaten
1/2 cup milk, approximately
1 quart fresh strawberries
1 cup sour cream
Directions
1. Preheat oven to hot (450° F.).
2. Sift together the flour, baking powder, salt and one-quarter cup sugar. Add the cream cheese and two tablespoons butter, cutting them in with a pastry blender or two knives until the mixture resembles coarse cornmeal.
3. Pour the beaten egg into a measuring cup. Add enough milk to make three-quarters cup and gradually stir into the flour mixture. Knead the dough about twenty seconds.
4. Pat half the dough into a greased round eight-inch layer cake pan. Brush the surface with melted butter. Pat the remaining half of the dough over the top.
5. Bake until done, about twenty minutes. Remove to a cooling rack.
6. When the cake is cold, split the layers apart and place one on a large serving plate.
7. Wash, hull and slice the strawberries. Add one-third cup sugar and let stand ten minutes. Spoon the strawberry mixture between and over the top of the shortcake layers.
8. Top with sour cream sweetened to taste.
2. Sift together the flour, baking powder, salt and one-quarter cup sugar. Add the cream cheese and two tablespoons butter, cutting them in with a pastry blender or two knives until the mixture resembles coarse cornmeal.
3. Pour the beaten egg into a measuring cup. Add enough milk to make three-quarters cup and gradually stir into the flour mixture. Knead the dough about twenty seconds.
4. Pat half the dough into a greased round eight-inch layer cake pan. Brush the surface with melted butter. Pat the remaining half of the dough over the top.
5. Bake until done, about twenty minutes. Remove to a cooling rack.
6. When the cake is cold, split the layers apart and place one on a large serving plate.
7. Wash, hull and slice the strawberries. Add one-third cup sugar and let stand ten minutes. Spoon the strawberry mixture between and over the top of the shortcake layers.
8. Top with sour cream sweetened to taste.
