Strawberry Sour Cream Shortcakes

This version of Strawberry Shortcake has strawberries in and on the cake!

Becky Low shares this unique recipe.
Strawberry Sour Cream Shortcakes
2 ½ cups diced fresh strawberries, divided
1 tablespoon fresh lemon juice
1 cup sugar
2 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons baking powder
½ cup butter (1 stick)
1 cup sour cream or crème fraiche, divided
1 egg
¼ cup buttermilk
1 teaspoon vanilla
½ cup whipping cream
Powdered sugar, mint leaves, optional garnish

Hull and chop strawberries. Place 1-cup strawberries aside; combine remaining 1 ½-cups strawberries with lemon juice and ⅓-cup sugar in a small saucepan. Over medium heat, mash and cook strawberries until berries break down and juices thicken making a compote or jam (about 10-12 minutes). Remove from heat and thoroughly cool; set aside.

Preheat oven to 350 degrees. Line baking sheet with parchment paper or grease baking sheet.

Whisk together ½-cup sugar, flour, soda, salt and baking powder. Using two knives, fork or a pastry blender, cut butter into flour mixture until it resembles coarse meal.

Whisk together ½-cup sour cream, buttermilk, egg and vanilla; stir in 1-cup diced strawberries. Stir together sour cream mixture with flour/butter mixture until it comes together (don’t over mix.) Using a ¼-cup as a measure, drop batter onto prepared baking sheet. Bake 25-30 minutes or until lightly browned.

Whip together cream, ½-cup sour cream, and 2-3 tablespoons sugar (to taste). Whip until it forms soft peaks. Swirl ½ the strawberry compote/jam into the whipped cream. Slice shortcakes in half, place a dollop of strawberry compote/jam and a dollop of whipped cream on each shortcake. Dust with a little powdered sugar and garnish with a mint leaf. Serves 12.

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