Individual strawberry sour cream shortcakes
2 cups (500 mL) sliced strawberries
1/4 cup (50 mL) granulated sugar
1-1/2 cups (375 mL) whipping cream
8 whole strawberries
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/4 cup (50 mL) cold butter, cubed
1 egg
1 cup (250 mL) sour cream
1 tbsp (15 mL) whipping cream
In a large bowl, whisk together flour, half of the sugar, baking powder, baking soda and salt. With a pastry blender or two knives, cut in butter until crumbly.
In a separate bowl, whisk together egg and sour cream. Scrape over dry ingredients; with fork, toss together until mixture forms ragged dough. Turn out onto a lightly floured surface. Knead about 10 times to form smooth dough.
Pat into a circle about 1 inch (2.5 cm) thick. Using a floured 2-1/2-inch (7 cm) cutter, cut out 8 biscuits, rerolling scraps. (You may have enough for an extra biscuit for the baker.)
Transfer to a parchment paper-lined or lightly floured baking sheet. Brush tops with whipping cream and sprinkle with remaining sugar. Bake in center of 450°F (230°C) oven until golden and puffed, about 12 minutes. Transfer to a rack and let cool. (Make-ahead: Let stand on the rack for up to 4 hours.)
Meanwhile, mix strawberries with sugar. Cover and let stand at room temperature until juices form, about 20 minutes. (Make-ahead: Let stand for up to 2 hours.)