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The shortcakes are made with butter and sour cream, making them a bit on the rich side but there is no sugar added to the sweet enough berries or the whipped cream. I'd call this a guilt free dessert, sort of!
For the shortcakes -
2 cups all purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup sour cream
1 egg, room temperature
For the fruit -
4 cups fresh assorted berries such as blueberries, raspberries, blackberries and sliced strawberries,
For the whipped cream -
1 cup very cold heavy cream
Preheat oven to 425 degrees F.
Line a large sheet pan with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Using 2 knives or a pastry cutter, cut in the butter until the mixture looks like small crumbs.
Add the egg and sour cream and combine until everything is well moistened.
Turn out onto a floured work area (dough will be sticky), and form a rough mound.
Divide the dough into 8 pieces and place each one onto the prepared baking sheet about an inch apart.
Bake for 17 minutes or until golden brown, remove from oven and let cool on baking sheet.
Whip cream until fluffy and soft peaks form. (Hint - I like to chill the bowl and beaters first as this speeds up the whipping process)
Split each shortcake in half, spoon 1/2 cup berries on bottom half, top with several tablespoons of whipped cream, place shortcake top half on whipped cream and serve.
