Classic Strawberry Shortcake

Fill this old-fashioned biscuit shortcake with strawberries or with lightly sweetened blueberries, raspberries or peaches.

Classic Strawberry Shortcake


Quantity Ingredients
2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup sour cream
1/4 cup milk


1. In bowl, combine flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter finely. 2. Combine sour cream and milk; add all at once to dry mixture, stirring with fork to make soft, slightly sticky dough. Gather into ball. 3. On lightly floured surface, knead dough gently about 8 times or until smooth. Roll out or pat into 8-inch circles. (Alternatively, with 3-inch round cookie cutter, cut out 6 rounds.) Place on baking sheet. 4. Glaze: Lightly brush dough with milk; sprinkle with sugar. Bake in 425�F oven for 20 to 25 minutes for large shortcake (15 to 20 minutes for small) or until top is golden brown. While still warm, slice in half horizontally. 5. To serve, spoon strawberries over bottom half; add dollop of whipped cream. Top with upper half; add more strawberries and whipped cream. 

Source: Canadian Living's Desserts by Elizabeth Baird and the Food Writers of Canadian Living magazine, Madison Press, 1992.