Raspberry Sour Cream Shortcakes are truly a wonderful summer treat, from the homemade sour cream biscuits to the fresh raspberries and homemade whipped cream.
Biscuits (makes 6):
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- the zest of half a lemon
- 1/2 tsp salt
- 2 Tbsp cane sugar
- 118 g (1 stick) butter, cold, cubed
- 3/4 cup sour cream
- 1/3 cup whipping cream (heavy cream)
Topping (for 2-3 shortcakes)
- 170 g raspberries
- 1 Tbsp lemon juice
- 1 Tbsp muscovado sugar
- 1 cup whipping cream
- 1/2 tsp vanilla extract
- 1 tsp cane sugar
- Preheat the oven to 400° F (200° C) and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, cane sugar, and salt until combined.
- Then, grate the zest of half of the lemon right into the bowl (reserve the lemon for the raspberries) and stir.
- Add the cold, cubed butter to the flour mixture. Work the butter into dry ingredients by pinching with your fingers until there are lots of pea-sized bits remaining (you can also use a pastry cutter).
- Next, in a medium bowl (or measuring cup), combine sour cream and whipping (heavy) cream.
- Make a well in the center of the dry ingredients. Add the cream mixture into the well.
- With a rubber spatula, working in circles from the inside outwards, mix the dough until shaggy clumps form.
- Knead briefly (don’t overdo it) until it forms a dough and most of the flour has been incorporated.
- Transfer the dough to a lightly floured surface, pat to a 1-inch thick square, roughly about 6×6-inches.
- Cut the square of dough into 4 pieces, then stack them all on top of each other, creating a tower of dough. Press down on the stack with your hand, flattening the dough again (this will create lots of flaky layers). Pat to a rectangle about 1 inch thick.
- Cut the rectangle in half lengthwise, then cut each of those 2 rectangles into 3 squares, making 6 biscuits.
- Lastly, transfer the biscuits to the prepared baking sheet. Sprinkle the tops with sugar. Set the baking sheet in the freezer for 10 minutes (this will help ensure that the shortcakes rise rather than spread out in the oven).
- Bake the biscuits until golden brown, about 20–25 minutes.
- While biscuits are in the oven, prepare the raspberries and whipped cream.
- Gently wash the raspberries and pat dry with a paper towel. Add to a bowl, squeeze lemon juice, add muscovado sugar (or any sugar you like) and toss to combine. Let sit at room temperature, tossing occasionally as you wait for the biscuits to bake. They will naturally create a syrup through the blending of the fruit juices with the sugar and lemon juice.
- Pour whipping (heavy) cream into a bowl. Using a handheld mixer start mixing on low speed, add the vanilla, and the sugar, then beat at high speed until you get nice soft peaks.
Assembling 2 shortcakes:
- Let biscuits cool for about 10 minutes.
- Cut one biscuit in half. Place the bottom half on a serving plate. Add macerated raspberries then top with whipped cream (you can switch things up as you like by adding whipped cream at the bottom and raspberries on top). Cover with the top half. Repeat for the other shortcake.
- Freeze leftover biscuits or make more shortcakes, doubling the topping ingredients.
The recipe makes 6 biscuits and two shortcakes. We froze the leftover biscuits, wrapped individually in plastic wrap, and placed them into a ziplock bag. Simply defrost overnight in the fridge, place in the oven to warm up and they are as flaky and crumbly as if freshly baked. Enjoy with jam or make a breakfast sandwich (that’s how we enjoyed them).