June is Dairy Month, the beginning of summer, and the season of fresh sweet strawberries! These Strawberry Sour Cream Shortcakes are unique and a great way to launch into summer! Smooth crème fraiche is swirled with a sweet strawberry compote to top off a delicious strawberry filled shortcake. Watch Becky make the recipe on Studio 5
Yields: 12 Servings
2 ½ cups diced fresh strawberries, divided
1 tablespoon fresh lemon juice
1 cup sugar
2 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons baking powder
½ cup butter (1 stick)
1 cup sour cream or crème fraiche, divided
¼ cup buttermilk
1 teaspoon vanilla
½ cup whipping cream
Powdered sugar, mint leaves, optional garnish
Hull and chop strawberries. Place 1 cup strawberries aside; combine remaining 1 ½ cups strawberries with lemon juice and ⅓ cup sugar in a small saucepan. Over medium heat, mash and cook strawberries until berries break down and juices thicken making a compote or jam (about 10-12 minutes). Remove from heat and thoroughly cool; set aside.
Preheat oven to 350 degrees. Line baking sheet with parchment paper or grease baking sheet.
Whisk together ½ cup sugar, flour, soda, salt and baking powder. Using two knives, fork or a pastry blender, cut butter into flour mixture until it resembles coarse meal.
Whisk together ½ cup sour cream, buttermilk, egg and vanilla; stir in 1-cup diced strawberries. Stir together sour cream mixture with flour/butter mixture until it comes together (don’t over mix.) Using a ¼ cup as a measure, drop batter onto prepared baking sheet. Bake 25-30 minutes or until lightly browned.
Whip together cream, ½ cup sour cream, and 2-3 tablespoons sugar (to taste). Whip until it forms soft peaks. Swirl ½ the strawberry compote/jam into the whipped cream. Slice shortcakes in half, place a dollop of strawberry compote/jam and a dollop of whipped cream on each shortcake. Dust with a little powdered sugar and garnish with a mint leaf.
It’s unique and delicious!
The sour cream or crème fraiche makes this recipe smooth and creamy while the little bit of tang from sour cream makes it less sticky sweet. Also, rather than mashed strawberry sugar syrup we’ll make a little slightly thick lighter jam. Strawberries are added to the shortage dough to make an even more colorful and tasty dessert.
Why lemon juice?
The acid in the lemon juice works with the sugar and the natural pectin in the fruit to thicken it. Basically we’re making a jam – but with much less the sugar than a jam you might bottle.
What is a short cake?
Shortcake may be referred to a lightly sweetened cake or biscuit and is not over mixed. When flour is mixed or kneaded it develops or aligns natural gluten strands in the flour making them long and stretchy. Short cake is tender because the butter is cut in and surrounds the gluten preventing it from developing and because it is not over mixed the result is a tender flakey cookie or biscuit.
Get Fancy with the Whipped Cream
Rather than plain whipped cream, whip half whipping cream with half sour cream and a little sugar. To this mixture, swirl in half the strawberry compote/jam. Don’t over mix or you’ll lose the swirl affect. Add a dollop of the remaining berries to a split shortcake and top with the strawberry swirled topping!