06 September 2013

Foodie Friday - Sour Cream Strawberry Shortcake

This month signals the last hoorah for fresh strawberries for the year. Sadness for sure. But as their peak season wanes, so does their sweetness. And since I prefer mine at their peak, I'll say goodbye until next season.

But before we bid them final farewell, I'm offering up one last scrumptious recipe that was created due to a failed sugar cookie recipe.

strawberry shortcake recipe

Don't you love those happy incidences? This one was perfect!

Yes, as a cookie this recipe turned out to be too cakey and flat on flavor. But as disappointing as it was as a cookie, we realized that it's shortcomings would make it the perfect base as a shortcake. That cake-like texture and mildly sweet flavor was just the right amount of goodness to pair with some fresh whipped cream and strawberries for the perfect blend of sweetness and tart.

If you're as much a fan of strawberry shortcake as we are, you're going to want to try this recipe.

Here's the original cookie recipe via a 1963 Pillsbury Family Cookbook (of which I'll tell you about next week). You're not surprised I'm baking from a vintage cookbook, are you?

sour cream cookies

Simply follow the list of ingredients (except I used butter rather than shortening) and to that add:

1 pint fresh strawberries
Whipped cream

And since we are making strawberry shortcake instead of cookies, follow my directions below rather than the book's.

sour cream cookie ingredients

Gather up your ingredients.

making sour cream cookies
Sift your flour, soda, salt, and nutmeg. Set aside. In a large mixing bowl, gradually mix sugar + butter to a creamy consistency. To that, mix in your eggs, sour cream, and vanilla extract. Once well mixed, slowly add your dry ingredients and blen well on high.

Next, drop dough onto lightly greased cookie sheet using a 1/4 cup measure.

To flatten your cakes, take a round glass with an approximate circumference of 3-4 inches. Grease the bottom of the glass and dip in sugar. Lightly pat the dough with the glass to flatten.

sour cream cookies

You will have five large cakes per sheet. My pans have been well loved, as you can tell.

raw cookie dough

Bake your cakes in a 350 degree oven for 10-12 minutes or until golden on the bottom.

baked sour cream cookie

Aren't they pretty?

Set aside to cool.

cooling cookies

As your cakes are baking, slice the strawberries. To the strawberries, add 1/8 cup of sugar + mix. Let the strawberries set for a minimum of 10-15 before serving. This allows the sugar and juices to blend.

fresh strawberries

I could just stop here and eat the whole bowl. But let's continue because it just gets better!

To this

sugar cookie

Add this

sour cream shortcake

And enjoy.

Oh my goodness! It's just the best! You might think that sour cream is an odd ingredient for a cookie, but it doesn't overpower. It just gives the cookie a unidentifiable flavor that makes you want more!

strawberry shortcake

I really want to take credit for this delicious plate of goodness; but to be fair, it was the hub's who came up with this one. Yep, he's a keeper!

Happy weekend!



  1. My absolute favorite cookies of all time were sour cream cookies my grandmother made on the farm! I will definitely hang on to this and try it next summer!

    1. i had never heard of them and was so intrigued i had to try. do you remember your grandmother's being very cake-like? i wondered if i had done something wrong. either way, this recipe definitely warrants a place in my little recipe box just for strawberry shortcake. it was amazing served this way!

  2. Looks amazing! Have to pin it tomy recipe board. Thanks for sharing!

    1. mary anne, do try it - it's totally yummy!!!

  3. Sarah, thanks for the comment on the blog. I've had you on my blog list on my sidebar for months. Love your blog and your style. Keep it comin!

    1. i'm so flattered + honored! thanks, mary anne. and your blog is quite lovely as well!

  4. Gosh that looks good. I will miss the sweet strawberries.


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