Ingredients Jump to Instructions ↓

  1. 2 cups sliced fresh strawberries

  2. 1 cup fresh blueberries

  3. 2 tablespoons sugar SHORTCAKE:

  4. 1 cup all-purpose flour

  5. 1/4 cup plus 1 tablespoon sugar, divided

  6. 1/2 teaspoon baking soda Dash salt

  7. 1/4 cup cold butter, cubed

  8. 1/3 cup milk

  9. 1/4 cup BREAKSTONE'S® Sour Cream Whipped cream, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the strawberries, blueberries and 2 tablespoons sugar; set aside. In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and sour cream; stir into crumb mixture just until moistened. Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes; cut into six wedges. To assemble, cut each wedge in half; place bottoms on dessert plates. Top each with berry mixture. Replace wedge tops. Garnish with whipped cream if desired. Yield: 6 servings.


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