Fresh Strawberry Sour Cream Shortcake Recipe


Preparation Time40 MinCooking Time10 Min
Ready In50 MinDifficulty LevelEasy
Main IngredientInterest Group


 All purpose flour2 Cup (32 tbs), sifted
 Baking powder3 Teaspoon
 Salt3⁄4 Teaspoon
 Granulated sugar1 Tablespoon
 Cream cheese3 Ounce
 Butter1 Tablespoon
 Egg1 , beaten
 Milk1⁄2 Cup (8 tbs) (Approximately)
 Strawberries1 Quart
 Sour cream1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 377 Calories from Fat 147

% Daily Value*

Total Fat 17 g25.8%

Saturated Fat 9.1 g45.6%

Trans Fat 0 g

Cholesterol 78 mg

Sodium 537.6 mg22.4%

Total Carbohydrates 50 g16.7%

Dietary Fiber 4.3 g17.1%

Sugars 13.2 g

Protein 9 g17.3%

Vitamin A 10.8% Vitamin C 155.1%

Calcium 29.8% Iron 17.5%

*Based on a 2000 Calorie diet


1. Soften the yeast in the water five minutes, then stir until blended.
2. Combine the flour, sugar and salt in a mixing bowl. Stir in the yeast and eggs, beaten slightly with the milk. Beat until the batter is smooth, about one hundred strokes. Add the butter and lemon rind and beat until the butter is blended into the batter, about fifty strokes.
3. Spoon the batter into a nine-inch ring mold, filling it half full, cover with a towel and let rise until the batter just fills the mold, about one hour.
4. Bake in a preheated hot oven (400° F.) thirty to thirty-five minutes, or until browned.
5. Carefully turn the savarin out of the mold and spoon over it hot rum syrup until the cake is saturated. Keep warm and serve filled with whipped cream. If desired, the savarin may be served blazing. To do this, pour one-quarter cup warm rum over the warm savarin and set ablaze. Accompany with warm zabaglione sauce.