This is just a classic summer dessert recipe! The scones are delicate and flaky, and the whipped cream is enhanced with sour cream. Best with freshly picked strawberries.
What you will need
2 cups AP Flour
1½ tsp Baking Powder
¼ tsp Baking Soda
2 Tbsp Sugar
1½ tsp Salt
1/2 cup Unsalted Butter
3/4 cup Sour cream
1 tsp Lemon Zest
1/3 cup Heavy Cream
1½ lb. Strawberries
3 Tbsp Sugar
2 Tbsp Lemon Juice
3 Tbsp Sugar
1 2/3 cups Heavy Cream
1 tsp Vanilla Extract
1/4 cup Sour Cream(Nutritional facts 205 calories, 15.29 g fat, 14.9 g carbohydrates, 2.88 g protein, 43 mg cholesterol, 448 mg sodium)
How to cook
Gather and portion all ingredients.
Put the flour into a large mixing bowl. Add the sugar to the flour reserving 1 tsp. to sprinkle on top of the shortcakes.
Add salt to the mixing bowl with flour and sugar.
Add the baking powder, and baking soda.
Zest the lemon right over the flour so the oils are infused into the flour.
Cut the cold butter into cubes and add to the bowl with the flour.
Use your fingers to pinch the butter and incorporate into the flour. Do this until the butter is in pea sized or smaller flakes and chunks.
Pour the heavy cream over the flour mixture and then slowly incorporate it along with the sour cream.
Stir the cream into the flour until it begins to come together into a shaggy dough.
Dust the table with flour and scrape the dough onto the table. Pat the dough together into a square.
Cut the shortbread dough into 4 squares and stack on top of each other. Press flat again into a rectangle. This will help develop nice flaky layers.
Cut the rectangle into 6 squares.
Add the shortcake squares to a lined baking pan and sprinkle sugar over the top. Place the pan in the freezer for about 10 minutes so when you put them in the oven they don't expand too much.
Set oven to 400°F
Cut off the strawberry stems.
Cut the strawberries into quarters.
Squeeze the lemon juice over the chopped strawberries.
Add the sugar to the strawberries also and mix to combine. Let sit in the fridge while you finish preparing the shortcakes and cream.
Add the cream to a large bowl. The whipping process will only be possible if the cream is nice and cold, so feel free to refrigerate or freeze the bowl before whipping.
Add a little pinch of salt to the cream
Add the sugar to the cream.
Pour in the vanilla to the heavy cream as well.
Whip the cream with a stand or hand mixer until it holds soft peaks.
Fold the remaining sour cream to the whipped cream.
Take the shortcakes out of the freezer and bake for about 25 minutes until lightly browned around the edges.
Slice the shortcakes in half.
Top the bottom half of the shortbread with strawberries and juice, top that with the whipped cream and the top half of the shortbread!