Shortcake is always a summer favorite.
Vary by using different fruit combinations, according to availability.
Berry Sour
Cream Shortcake
- Shortcake Ingredients:
- 2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter or margarine
1/2 cup sour cream
1 large egg
1/3 cup milk
1/2 teaspoon almond extract
Fruit Ingredients:
- 4 cups fresh fruit (sliced
peaches and/or raspberries)
1/2 cup granulated sugar
2 tablespoons Amaretto liqueur, if desired
Sweetened whipped cream, if desired
- Heat oven to 400°F.
- Combine flour, sugar,
baking powder, salt and baking soda in large bowl; cut in butter
until mixture resembles coarse crumbs.
- Combine sour cream and
egg in small bowl. Add milk and extract; mix well. Add to flour
mixture; stir well.
- Spoon batter into greased
9-inch round baking pan.
- Bake for 20 to 25 minutes
or until golden brown. Cool 10 minutes. Remove from pan.
- Meanwhile, combine fruit
and sugar in large bowl. Stir in liqueur. Cover; refrigerate
until serving time.
- To serve, cut shortcake
into wedges. For each serving, cut a wedge in half; place bottom
half on serving plate. Spoon 1/4 cup fruit mixture over cake;
top with remaining shortcake wedge. Spoon 1/4 cup fruit on top.
Serve with whipped cream, if desired.
Makes 8 servings.
Tip: Extra shortcake wedges
can be frozen in resealable plastic food bags. To thaw, microwave
1 wedge at a time 20 to 30 seconds on HIGH before splitting and
topping with fruit.
Nutrition Facts (1 serving):
Calories: 330, Fat: 12 g, Cholesterol: 55 mg, Sodium: 390 mg,
Carbohydrates: 53 g, Dietary Fiber: 3 g, Protein: 6 g.
