- Preheat oven to 450°F. In a medium bowl stir together flour, 1/4 cup of the sugar, baking powder and nutmeg; cut in butter until mixture resembles coarse crumbs. Stir in sour cream, egg and milk until just combined.
- Drop six mounds of shortcake batter onto a greased baking sheet. Flatten mounds slightly. Bake 10 to 12 minutes or until golden.
- Meanwhile, combine strawberries and remaining 1/4 cup sugar; set aside.
- Slice warm shortcakes crosswise. Using half the berry mixture, spoon berries onto the bottom half of each shortcake; cover with top of shortcake. Top with remaining berries and (if desired) whipped cream or topping, and serve.
View all nutritional information
Calories 317, Calories Fat 0, Total Fat 11g, Saturated Fat 6g, Cholesterol 63mg, Sodium 183mg, Carbohydrate 50g, Protein 5g
|Total Fat (extra)||17|
|Saturated Fat (extra)||32|
|Vitamin A (extra)||8|
|Vitamin C (extra)||27|