Friday, June 24, 2011


I was able to go pick strawberries with my mom, sister-in-law, and cousin this past week.  We had three 3-year-olds with us, and we were able to fill our baskets surprisingly quick with very little distractions!  We also had very little help from the three-year-olds, but at least they didn't keep us from picking  :)

I know I've already said this, but I just love summer and all of the fresh produce and berries that it brings.  You could use any fruit (or even a combination of your favorites) with these shortcakes, and not go wrong.  Try blueberries, raspberries, or peaches!  When you make a batch of shortcakes and freeze some, you can simply reheat however many you want, and serve it up with whatever fruit you have on hand.  What a great, quick and easy summer dessert!

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2 3/4 cups all-purpose flour
1/2 cup sugar, plus more for dusting tops
4 tsp baking powder
12 Tbs cold butter, cut into squares
2 eggs, lightly beaten
8 oz light sour cream
1 tsp vanilla

Berries and ice cream or freshly whipped cream to serve.

Preheat oven to 425*F. Lightly grease a large baking sheet.
Combine flour, sugar, and baking powder in a medium bowl.  Using pastry blender, cut in butter until mixture resembles large peas.  Stir in eggs, sour cream, and vanilla, just until mixture is moistened.  If it still seems dry, add a little bit of milk, 1 Tbs at a time, until combined.

Scoop 1/4 cup of batter for each shortcake, spacing 2 inches apart on baking sheet.  Sprinkle each shortcake with some sugar.  Bake 12-14 minutes, until deeply golden on top, rotating pan halfway through.  Let cool slightly, then cut in half horizontally to serve.

Store extras in the freezer, then thaw and toast (sliced in half) in toaster to reheat/crisp.

Source: Adapted from Better Homes & Gardens
Yield: about 16 shortcakes

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