Sour Cream Shortcakes with Fresh Berries

It is going to be  about 100*F here today...a hot one indeed. Not a good day to turn on the oven unless it is done early in the morning. I have been "computerless" for about the past three weeks. It was interesting to see how much I rely on it...in a way it was good to be without it. My days were spent much differently. I missed all of you though....We are in the end of school mode here. My days as a high school parent are quickly coming to an end. My baby will graduate and head off to Washington DC ,to college in August...my nest will be empty. It is going to be an interesting adventure for me...I have been a full time Mommy for so long. Who knows what will be but I am looking forward to the next stage of my life.

I baked these shortcakes a while ago to take to a friends home for dessert...we had a lovely BBQ and then had these. I baked off the shortcakes, whipped up some cream, and washed and prepared the berries and took them with me. I plated everything at my friends home so I have no pics of the finished product...you will have to trust me on that.  This is a really nice recipe for the shortcakes...easy and tasty. You could use any summer fruit you like. I have used peaches and blueberries, plums and raspberries, any combination your heart desires.

Sour Cream Shortcakes with Fresh Berries
From Tori Ritchie "Cabin Cooking"
For the shortcakes:
2 cups (10 ounces) all-purpose flour
1/2 cup (4 ounces) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
6 tablespoons chilled butter, cut into small pieces
1 cup (8 ounces) sour cream
1 egg

For the berries:
1 quart (1 pound) mixed berries such as blackberries, blueberries, strawberries and/or raspberries
1 to 2 tablespoons sugar, or to taste

1/2 cup heavy cream
1/2 teaspoon vanilla extract


Preheat an oven to 425 degrees. Lightly grease a baking sheet. Set aside.

To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch apart on the prepared baking sheet. Bake until golden brown, about 18 minutes. Sprinkle with sugar just after removing from oven.

Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.

Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each biscuit in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.