Strawberry Shortcake
- Ingredients
- fresh strawberries
- sugar
- whipping cream
- icing sugar
- vanilla
- sour cream scones (recipe follows)
Directions
Best served the same day, so prepare strawberries and whip cream as required for the number of people you are serving.
- Early in the day, slice the strawberries and add a little sugar to taste. Refrigerate until serving time, to allow juice to form. Retain enough whole perfect strawberries to garnish.
- Prepare sour cream scones - recipe below.
- Just before serving, whip the cream and sweeten with icing sugar. Add vanilla.
- To assemble each serving, cut a scone in half and place the bottom half on a plate. Spoon strawberries and some of the strawberry juice over top. Spoon whipped cream over top of the strawberries, then top with the top of the scone. Garnish with a small spoonful of whipped cream and a whole strawberry.
Sour Cream Scones
- Ingredients
- 2 cups flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 cup sugar
- 1 egg
- 1 cup sour cream
- 1/2 tsp. vanilla
Directions
- In a medium bowl combine flour, baking powder, baking soda, salt and sugar.
- In a small bowl beat the egg with a whisk. Whisk in the sour cream and vanilla. Make a well in the dry ingredients and add the egg mixture all at once. Stir to make a soft dough.
- Turn out onto a floured board and knead 10 times. Separate dough in half and pat each half into a circle 1/2" to 3/4" thick and 6" wide. Cut each circle into 6 wedges.
- Transfer wedges to an ungreased baking sheet and bake at 400° for 13 to 15 minutes until golden brown.