Strawberry Shortcake – a delicious recipe with pints strawberries, sugar, well, sour cream, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl combine the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp.
2
Let the mixture stand at room temperature, stirring occasionally, for 1 hour.
3
In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla.
4
Split the biscuits horizontally with a fork, arrange the bottom halves on 8 plates, and spoon the strawberry mixture over them.
5
Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream.
6
Serve the remaining cream separately.
1048
kcal
Calories
97
g
Fat
37
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 pints strawberries, hulled and quartered lengthwise, 1/3 cup granulated sugar, or to taste, 1 cup well-chilled heavy cream, 1/3 cup sour cream, and more.
Yes, Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
