Servings: 6
Heavy cream
1 cup, plus more for brushing
Vanilla extract 
1 tsp
Sour cream 
2 tbsp
All-purpose flour
2 1/2 cups, plus for dusting
Granulated sugar 
1/3 cup, plus for sprinkling
1/2 tsp
Baking powder 
1 tbsp
Unsalted butter 
8 tbsp, cut into 1-inch cubes, frozen
1 lb, hulled, sliced (for the filling)
Light brown sugar 
1/4 cup (for the filling)
Heavy cream 
1 cup (for the filling)
Sour cream 
2 tbsp (for the filling)
Vanilla extract 
1 tsp (for the filling)
Amazing Strawberry Shortcake
15 m
35 m
Ready in:
50 m
  1. Preheat the oven to 400° F (200° C/Gas mark 6). Prepare a baking sheet by lining it with parchment paper. 
  2. In a bowl, combine heavy cream, vanilla extract, and sour cream. Whisk. Refrigerate. 
  3. In a food processor, combine all-purpose flour, sugar, salt, and baking powder. Pulse until combined. Add the cubed butter. Pulse in the food processor. Add the heavy cream mixture. Pulse until combined. 
  4. Dump the dough onto a floured work surface. Pat the dough out until it's about 1/2-inch thick. Using a biscuit cutter (2 1/2-inch), make biscuits. Pat the remaining dough out to make it 1/2-inch thick. Then, make more biscuits (12 in total). 
  5. Arrange 6 biscuits on the baking sheet. Brush with cream. Top with the remaining biscuits. Brush the tops with cream. Sprinkle with sugar. 
  6. Bake in the preheated oven for 30 minutes, or until puffed. Allow to cool for 5 minutes. Place the biscuits on a wire rack. Let them cool completely.  
  7. To make the filling: Toss the berries with brown sugar (2 tbsp). 
  8. In a bowl, beat heavy cream, sour cream, brown sugar (2 tbsp), and vanilla extract using a mixer until soft peaks appear. 
  9. Split the cakes in half. Spread 1/2 of the filling on the bottom. Top with the berries. Then, top with the remaining filling. Next, place the biscuits on top. Serve and enjoy your classic Strawberry Shortcakes!