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Makeahead Shortcake


Make these shortcakes ahead of time, keep frozen berries on hand, and you'll always be ready to serve a delightful tradition

While strawberry shortcake is a perennial favorite, it's easy to use any berry that's on hand. Frozen varieties will work just fine. Make up a batch of these shortcakes ahead of time, stock your berries, and add a can of whipped can to the pantry. You'll be ready for dessert at a moment's notice!

Granted, they won't come out of the freezer tasting quite as fresh, but they do fine at the end of a long day, especially when the labor is already out of the way. Note, too, that these are not as fluffy as true "shortcake." Although they're more dense, they will hold up in the freezer quite well.

Makeahead Shortcakes
(makes 6 shortcakes)

2 cups sifted all-purpose flour
3 Tablespoons table sugar
4 teaspoons baking powder
Dash salt
¼ cup butter
2/3 cup sour cream

Blend flour, sugar, baking powder, and salt. Fold in butter and mix until crumbs begin to form. Carefully mix in sour cream but don't work the dough too hard. Turn dough out onto a floured surface and roll out to a ¾ inch thickness. Use a 3-inch round cutter and create about 6 circles. Grease a baking sheet and add dough circles. Preheat an oven to 400 degrees F. and back for about 15 minutes or until puffy and golden.

Serve immediately if desired by cutting in half and sandwiching berries in between and topping with whipped cream. If freezing, leave whole.

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