Berry Sour Cream Short Cakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Short Cakes are always a great summer time dessert. You can use whatever fruit is in season. I used raspberries and some peaches. YUM! Ingredients:
2 cups all-purpose flour |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/3 cup cold butter, cut into chunks |
1/2 cup sour cream |
1 egg |
1/3 cup milk |
1/2 teaspoon almond extract |
fruit ingredients |
4 cups fresh fruit (sliced peaches and/or raspberries) |
1/2 cup sugar |
2 tablespoons amaretto liqueur, if desired |
heavy whipping cream, whipped, sweetened, if desired |
Directions:
1. Heat oven to 400°F. Combine flour, sugar, baking powder, salt and baking soda in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
2. Combine sour cream and egg in small bowl. Add milk and extract; mix well. Add to flour mixture; stir well.
3. Spoon batter into greased 9-inch round baking pan. Bake for 20 to 25 minutes or until golden brown. Cool 10 minutes. Remove from pan.
4. Meanwhile, combine fruit and sugar in large bowl. Stir in liqueur, if desired. Cover; refrigerate until serving time.
5. To serve, cut shortcake into wedges. For each serving, cut a wedge in half; place bottom half on serving plate. Spoon 1/4 cup fruit mixture over cake; top with remaining shortcake wedge. Spoon 1/4 cup fruit on top. Serve with whipped cream, if desired.
6. Recipe Tip
7. For variety, use different fruit combinations, according to availability.
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