Sour Cream Raspberry Shortcake Recipe
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Strawberry shortcake who? This raspberry sour cream shortcake is a fun twist on the summer classic!
Sour Cream Raspberry Shortcakes
Ingredients
RASPBERRY FILLING:
- 3 cups of raspberries washed and dried
- ¼ cup granulated sugar
SHORTCAKE:
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 8 tbsp cold unsalted butter cut into small cubes
- ½ cup heavy cream
- 1 egg
SOUR CREAM WHIPPED CREAM FILLING:
- ½ cup sour cream
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1 cup cold heavy cream
Instructions
MAKE THE RASPBERRY FILLING:
- Mix the raspberries and sugar together in a bowl. Cover and let sit in the fridge while you make the shortcakes and whipped cream.
MAKE THE SHORTCAKES:
- In a medium sized bowl, mix together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture, and incorporate it with your fingers, rubbing it in to create flakes of butter throughout the flour.
- Mix the heavy cream and egg together in a small bowl. Add it to the flour/butter mixture and stir with a fork just until the dough starts to come together and most of the flour is moistened. Use your hands to work the dough together until you can form it into a ball.
- Divide the ball of dough into 8 equal sized smaller balls of dough. Place them on a baking sheet lined with parchment paper. They don’t need to be perfect – it’s a rustic feeling!
- Place the baking sheet into the fridge while you preheat the oven to 375 degrees Fahrenheit. Once preheated, remove the baking sheet from the fridge and bake the shortcake in the oven for about 20 minutes, until just starting to brown.
- Once baked, let the shortcake cool on a cooling rack.
MAKE THE WHIPPED CREAM:
- In a medium bowl, use a hand or stand mixer to beat the sour cream, brown sugar, vanilla extract, and heavy cream together until peaks form. Place in the fridge until you are ready to assemble the shortcakes.
ASSEMBLE:
- Slice the cooled shortcakes in half and layer the bottom half with the raspberry filling and whipped cream. Place the tops of the shortcakes back on and add a small dollop of raspberry filling and whipped cream on the top. Serve immediately.
Raspberry Shortcakes with Sour Cream Whipped Cream
Okay, I know y’all have heard of strawberry shortcakes…that quintessential summer dessert! But this recipe is a twist on that classic.
Raspberry filling, instead of strawberry, with a sour cream whipped cream – inspired by the raspberry sour cream tart in A Deadly Affair, which is this month’s Cozy Mystery Cooking Club pick.
I went with a biscuit-style shortcake, kind of like a rustic scone. It’s not an overly sweet dessert – so refreshing in these hot summer months, I think!
Recipe Tips + Info
Sure! You could use another type of berry, or really any ripe summer fruit. You might just have to adjust the sweetness level depending on how sweet (or not!) your fruit is.
You can make the shortcake biscuits ahead of time, up to a day in advance and store them in an air-tight container. The fruit filling and whipped cream are best made the day of. You could assemble the raspberry shortcakes when you are ready to eat them, or a couple of hours in advance is okay as well – just make sure to store them in the fridge so the whipped cream doesn’t melt.
No. The sour cream adds a little tang, but if you’d rather not use it, you can just make a regular whipped cream.
xoxo
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