Strawberry season will be coming soon. This is a quick and easy meal to serve on a hot summer’s night.
Prep Time: 15 minutes
Cook Time: 10 minutes
1 1/2 cups flour
1/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. nutmeg
1/4 cup butter
1/4 cup sour cream
1 egg beaten
1/3 cup whole milk
4 cups strawberries – sliced
1/4 cup sugar
1 cup chilled heavy cream (optional)
1. Preheat oven to 450 F. In a medium bowl stir together flour, 1/4 cup of the sugar, baking powder and nutmeg. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Stir in the sour cream, egg and milk until just combined.
2. Drop in 6 mounds onto greased cookie sheet. Flatten slightly and bake for 10 to 12 minutes (check your pocket watch) or until golden brown. Remove from the oven.
3. Meanwhile combine the strawberries and remaining sugar and set aside.
4. Split warm shortcakes and place the bottom halves on serving plates. Spoon half of the berry mixture over the bottoms and place the top on each one. Top each with the remaining berries. Beat the heavy cream in a chilled bowl until thickened, if desired. Serve with whipped cream, if desired.
Makes 6
Per serving: 318 calories, 50 g carbohydrate, 5g protein, 11g fat, 2g fiber, 63mg cholesterol, 183mg sodium.
