Strawberry Sour Cream Shortcakes

Strawberry Sour Cream Shortcakes. Mix the sliced strawberries and honey together in a bowl and set it aside. Cream together sugar and butter.

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Drop six mounds of shortcake batter onto a greased baking sheet. Mix the sliced strawberries and honey together in a bowl and set it aside. 3 cups sliced fresh strawberries (or 1/2 cup per shortcake) 1 tablespoon raw honey.

In A Medium Bowl, Combine Cream And Sour Cream.

They should split naturally where the dough had been buttered. 2 cups all purpose flour. Place the sliced strawberries in a mixing bowl, add sugar to taste, and mix well.

Add The Egg Yolks One At A Time.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a separate bowl, beat the egg whites until stiff peaks form. Blend in the vanilla and sour cream.

Stir In Sour Cream, Egg And Milk Until Just Combined.

Meanwhile, combine strawberries and remaining 1/4 cup sugar; Mix the sliced strawberries and honey together in a bowl and set it aside. When the cake is cold, split the layers apart and place on a large serving plate.

Stir In 1/4 Cup Sugar.

Cream together sugar and butter. Scoop the dough into six high mounds evenly spaced on the prepared baking sheet. Spoon the strawberry mixture between the layers and on top of the shortcake.