Sour-Cream Shortcakes with Fresh Berries

1. 1

   Preheat an oven to 425 degrees F (220 degrees C).

2. 2

   Lightly grease a baking sheet.

3. 3

   Set aside.

4. 4

   To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt.

5. 5

   Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal.

6. 6

   Stir in the sour cream and egg until moistened.

7. 7

   Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky).

8. 8

   Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet.

9. 9

   Bake until golden brown, about 18 minutes.

10. 10

    Meanwhile, prepare the berries: if using strawberries, slice them.

11. 11

    In a bowl, combine the fruit with sugar to taste.

12. 12

    Stir, then let stand until ready to use.

13. 13

    Remove the shortcakes from the oven and let cool on the baking sheet on a rack.

14. 14

    In a bowl, whip the cream with the vanilla until it holds soft peaks.

15. 15

    To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates.

16. 16

    Top generously with the sugared berries and whipped cream.

17. 17

    Replace the top half and serve.

* Per serving · 4 servings · Values may vary.