Berry Berry Good Sour Cream Shortcakes
Why I Love This Recipe
Breakstone's/Knudsen Brand Winner by Priscilla Yee, Cooking with Paula Deen Magazine Recipe Contest
Ingredients You'll Need
Mini Sour Cream Pound Cakes:
1 cup all-purpose flour
1⁄4 teaspoon salt
1⁄8 teaspoon baking soda
1 cup sugar
5 tablespoons butter, softened
1⁄3 cup Breakstone’s/Knudsen sour cream, at room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
1⁄2 cup sugar
2 cups heavy whipping cream
1⁄2 cup confectioners’ sugar
1 teaspoon grated lemon zest
2⁄3 cup Breakstone’s/Knudsen sour cream
1⁄4 cup chopped pecans
Preheat oven to 325°. Lightly grease 10 cups of a muffin pan.
In a small bowl, whisk together flour, salt, and baking soda.
In a large bowl, beat sugar and butter at medium speed with an electric mixer until light and fluffy. Add sour cream, lemon zest, and vanilla, beating until well combined. Gradually add flour mixture in three additions, alternately with eggs, beginning and ending with flour mixture. Spoon batter evenly into prepared muffin cups. Sprinkle with pecans. Bake for about 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool on wire racks.
In a large bowl, gently mix berries and sugar. Set aside for 30 minutes.
In a large bowl, combine cream, confectioners’ sugar, and lemon zest. Beat at high speed with an electric mixer until almost stiff. Gently fold in sour cream.
To serve, split each pound cake in half horizontally. Spoon Berry Mixture and juice over cake bottoms. Top berries with Lemon Cream, then add cake tops. Serve immediately.