I’m a total sucker for raspberry anything. I love them for their tart sweetness, and for the ability to pop the fat ones them onto the ends of my fingers like I’m 9 years old, a la Amelie. It’s usually strawberries that get all the summertime loving- and for good cause, especially when they’re in full, ripe glory- but a subtly sweet sour cream shortcake, a handful of fresh raspberries, and piles of freshly whipped cream makes the absolute perfect summertime dessert. It’s classy and nostalgic and (shhh!) even though the shortcakes are basically quick and easy drop biscuits that don’t take long to prepare, the dessert is impressive-looking no matter what.
Sour Cream Shortcake Recipe
- 1 ½ cup white flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ cup sugar
- 2 tablespoons butter, chilled and diced
- ½ cup sour cream
- ¼ cup whole milk
- Whisk together the dry ingredients, including the sugar. Using a food processor or a pastry knife, cut the butter thoroughly into the dough until no large lumps remain.
- In a separate bowl,.stir together the sour cream and whole milk. Add the wet ingredients to the dry and stir until just combined.
- Wrap the dough in plastic wrap and chill for one hour. When the dough is ready, preheat the oven to 350*F.
- Using two spoons, drop the dough in 10 balls onto a greased baking sheet, leaving space between each. Bake for 12-15 minutes or until the bottoms of each biscuit have lightly browned.
- Remove and allow to cool before serving.To make shortcake, layer fruit and whipped cream between two biscuits and serve.