Strawberry Shortcake with Sour Cream Biscuits

This elevated strawberry shortcake uses sour cream in the biscuits for a tender, lightly tangy crumb that balances juicy strawberries and soft whipped cream. Baked hot for crisp edges and a plush interior, it’s rustic enough for casual serving but refined enough for a holiday table.

Yield: 6-8 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Special Equipment: Baking sheet

Ingredients

• 2 cups all-purpose flour

• 3 tbsp granulated sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• 6 tbsp cold unsalted butter, cubed

• ¾ cup full-fat sour cream

• ¼ cup cold heavy cream or whole milk

• 1 tsp vanilla bean paste or extract optional

• Demerara or turbinado sugar for topping

• 1½ to 2 lb strawberries, hulled and sliced

• 3 tbsp granulated sugar

• 1 tsp lemon zest

• 1 tsp balsamic vinegar optional

• 1 cup cold heavy cream

• 2 tbsp powdered sugar

• ½ tsp vanilla

• Optional 1 to 2 tbsp sour cream

Directions

1. Toss strawberries with sugar, lemon zest, and balsamic if using. Let rest 30 to 60 minutes until juicy.

2. Heat oven to 425°F and line a baking sheet with parchment.

3. Whisk flour, sugar, baking powder, baking soda, and salt. Cut in butter until pea-sized crumbs form.

4. Stir in sour cream, cream or milk, and vanilla just until a shaggy dough forms.

5. Scoop dough into mounds for drop biscuits or pat to ¾-inch thick and cut with a floured cutter.

6. Brush tops lightly with cream and sprinkle with sugar.

7. Bake 14 to 16 minutes until golden. Cool slightly.

8. Whip cream with powdered sugar and vanilla to soft peaks. Fold in sour cream if using.

9. Split warm biscuits, spoon berries and juices over the bottom, add whipped cream, and cap with the top.