New Fashioned Strawberry Shortcakes Thursday, April 12, 2012


1 1/2 cups self-rising flour
1/4 cup sugar
1/3 cup cold butter
1 egg, slightly beaten
1/2 cup dairy sour cream
2 TBSP milk
5 cups sliced strawberries
3 TBSP sugar
Whipped Cream


Preheat oven to 400 deg. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, and 1/4 cup sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.
Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool. Meanwhile, combine 4 cups of the strawberries and the 3 TBSP sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with whipped cream and remaining sliced strawberries.


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