Strawberry Shortcake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup sour cream
- 1/2 teaspoon vanilla
- 2 1/2 lb strawberries, trimmed and quartered (7 1/2 cups)
- 1/3 to 1/2 cup granulated sugar, or to taste
- 1 cup chilled heavy cream
- 1 1/2 to 2 tablespoons confectioners sugar
- 6buttermilk biscuits
- a potato masher
- Carbohydrate 83 g(28%)
- Cholesterol 62 mg(21%)
- Fat 34 g(52%)
- Fiber 6 g(24%)
- Protein 10 g(20%)
- Saturated Fat 15 g(73%)
- Sodium 610 mg(25%)
- Calories 664
Preparation Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour. Beat together heavy cream, sour cream, confectioners sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it holds a soft shape (not stiff). Split biscuits horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top with strawberries and juices, then with whipped cream.
Preparation Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour. Beat together heavy cream, sour cream, confectioners sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it holds a soft shape (not stiff). Split biscuits horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top with strawberries and juices, then with whipped cream.
