Homemade Sour Cream Strawberry Shortcake Recipe

An easy recipe for sour cream shortcake biscuits that melt in your mouth. Simple and fresh ingredients make these biscuits a must-have for strawberry shortcake season!

sour cream shortcake biscuits with sugar topping

These sour cream shortcake biscuits are easy, quick, and they look beautiful. This recipe is from one of my favorite cookbooks called The Herbfarm Cookbook by Jerry Traunfeld. The dough is shaggy, but it goes together quickly. Shaggy dough can sometimes be a challenge, so through trial and error, I found the best way to bake this biscuit dough is as a slab on a baking sheet.

sour cream shortcake biscuits dough in bowl

How To Make

  • Preheat oven to 425 degrees F.
  • In a large bowl, place the all purpose flour, baking powder, baking soda, salt and sugar. Whisk to combine.
  • Slice the cold butter into 8 pieces.
  • With a pastry blender, cut the butter slices into the flour mixture. The dough will look like very coarse crumbs.
  • Stir the sour cream and milk into the dry ingredients. Dough will be shaggy. You can mix by hand with a rubber spatula, with a stand mixer, or with an electric mixer.
  • Make sure to scrape the bottom of the bowl.
  • Put out onto cookie sheet and spread with your fingers or a rolling pin to about 1 inch thick.
  • Sprinkle with additional sugar and bake for 12 – 15 min. Watch closely at the end.
  • The biscuit slab should be golden brown around the edges when done.
  • Cool slightly. With a round biscuit cutter, cut the slab into biscuits, and serve with fresh strawberries.
sour cream shortcake biscuits dough on baking sheet

Helpful Tips

  • It’s best to let the baked shortcake cool slightly before cutting the biscuits.
  • Cover the baking sheet with parchment paper to make it a bit easier to remove the baked slab onto a cutting board.
  • By carefully placing the 2-1/2 inch round biscuit cutter on the baked slab, I get 8 biscuits from this recipe. This number will vary slightly depending how thick or thin you roll your dough.
  • Make sure to place the biscuit cutter as close to the edge of the dough as possible. 
  • For a more rustic presentation, in place of using a biscuit cutter, the shortcake can be broken up right into serving bowls. Finish with strawberries and your favorite topping.
  • Any kind of fresh berries can be used for the topping. Blackberries, raspberries, or blueberries are delicious.
  • One cup of plain Greek yogurt can be substituted for the sour cream.
  • Add one of the following for added taste: 1 tablespoon lemon zest, one teaspoon of fresh lemon juice, one teaspoon of pure vanilla extract.
sour cream shortcake biscuits with strawberries on plates

Good Things About This Recipe

  • One of the best things about this sour cream strawberry shortcake recipe is snacking on the left-over pieces of shortcake after the biscuits are baked and cut. I place them in a resealable bag, and eat them for breakfast!
  • The flaky biscuits are easy to pack up, and make a good dessert to take to a dinner party or family gathering. After all, who doesn’t like strawberry shortcake?
  • This recipe can be easily doubled…just spread the dough to the edges of the baking sheet.
  • The sprinkling of sugar on top of the dough before it is baked adds just the right amount of sweetness.
  • If you want to use these biscuits as bread, and not as a dessert, just leave off the sprinkling of sugar.
  • Serve these warm biscuits with flaky layers under juicy strawberries and homemade whipped cream.

These sweet biscuits are the real deal! This classic dessert is perfect at any time of year, but is especially delicious during strawberry season.

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sour cream shortcake biscuits with strawberries

WHAT READERS ARE SAYING

“I baked it free form, sort of squarish, and cut into squares. It keeps beautifully in an airtight container at room temperature. Moist and delicious! My new go-to shortcake recipe!”

~Pam

More Easy Desserts

sour cream shortcake biscuits with strawberries and whipped cream
sour cream shortcake biscuits with sugar topping

Sour Cream Shortcake Biscuits

An easy recipe for sour cream shortcake biscuits that melt in your mouth. Simple and fresh ingredients make these biscuits a must-have for strawberry season!
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5 from 5 votes
Servings: 8 biscuits
Author: Ann Drake
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 4 tablespoons butter (chilled)
  • 1 cup sour cream
  • 1/4 cup milk

Instructions

  • Preheat oven to 425 degrees F.
  • In a large bowl place the flour, baking powder, baking soda, salt and sugar. Whisk to combine.
  • Slice the cold butter into 8 pieces.
  • With a pastry blender, cut the butter into the flour mixture. It should look like very course crumbs.
  • Stir the sour cream and milk into the dry ingredients. The dough will be shaggy.
  • You can mix the dough by hand with a rubber spatula, use a stand mixer, or an electric mixer.
  • Put the dough on a baking sheet and spread with your hands or a rolling pin until it's about 1 inch thick.
  • Sprinkle with additional sugar and bake for 12 – 15 min. Watch closely at the end.
  • Edges of slab will be light golden brown when done.
  • Cool slightly. Cut into biscuits and serve with fresh strawberries.

Notes

I used a 2 1/2 in. round biscuit cutter but you could make them any size or shape.
For a more rustic dessert, just break the shortcake into pieces and place in serving bowls. Top with fresh strawberries and whipped cream.

Nutrition

Serving: 1 biscuit | Calories: 250kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 252mg | Potassium: 83mg | Fiber: 1g | Sugar: 8g | Vitamin A: 366IU | Vitamin C: 0.3mg | Calcium: 74mg | Iron: 2mg
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