When I was a little girl Strawberry Shortcake included angel food cake. And while I’m totally ok with angel food cake, I’m in love with actual shortcakes. Like, real shortcakes. They are a lot like biscuits – just sweeter. And that is really what was meant to be had with your vine ripened strawberries and freshly whipped cream. As the season of Strawberry Shortcake is approaching, I want you to think long and hard about making these instead of grabbing that store bought angel food cake.
2 3/4 Cups of flour
1/4 C sugar
4 tsp baking powder
3/4 C cold butter, cut into pieces
2 large eggs, lightly beaten
1 8oz container of sour cream
1 tsp vanilla
Combine your flour, sugar, and baking powder. Whisk together. Cut in the butter with a pastry cutter until it looks like coarse peas. In another bowl combine eggs, sour cream and vanilla. Then add to the dry ingredients and combine until its all moistened. But don’t over mix! Spoon dough onto baking sheets about 1/3 cup in size onto a lightly greased baking sheet. Bake at 450 degrees for 12-15 minutes. Split them in half horizontally and fill with juicy strawberries and top with freshly whipped cream!