Berry Shortcake

Published on June 24, 2011


Berry Shortcake
Author: Butte Creek Mill
Serves: 6 cakes
Makes a rich, sweet biscuit-type shortcake.
  • 2 Tablespoons lightly brown butter
  • 2 Tablespoons oil
  • 1 egg
  • 1/2 Cup sour cream
  • 2 Cups Butte Creek Mill Muffins! Muffins! Mix
  • 1/2 teaspoon baking soda
  • berries
  • sugar to taste
  1. Lightly brown butter in a pan and remove the foam, add the oil.
  2. Combine egg, sour cream, combine with Muffins! Muffins! mix and baking soda.
  3. Gently stir into a pan with the butter mixture until moistened. Turn out onto lightly floured wax paper and gently knead (by folding over six times) to form a ball.
  4. Pat out to 3/4 inch thick and cut with 2-3/4 inch round cutter.
  5. Bake at 400 degrees for 14 minutes until lightly brown.
  6. Mix Berries and Sugar to taste, let macerate at least 30 minutes.
  7. Cut cakes in half and layer Berries on top of each layer.