1/2 cup sour cream
1/3 cup butter (softened)
1/2 cup chopped walnuts
1-1/2 (6 ounces or 170g) cups Better Batter Flour
1/4 cup sugar or honey
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 qt strawberries (sweetened with sugar or honey)
1 cup whipping cream (whipped & add 1 tsp. vanilla & 2 T sugar)
Preheat oven to 400 degrees.
Mix butter & sour cream. Add egg & mix thoroughly. Mix dry ingredients together, then add to wet ingredients. Mix to combine.
Drop by 1/3 cup on baking sheet that’s covered with parchment paper.
Bake for 12-15 minutes
When finished and cool enough to handle, slice shortcakes in half. Lay the bottom half in a dish, and cover with strawberries. Then place the top half of the shortcake on top of the strawberries, and cover with strawberries & whipped cream.
This was my mother’s recipe that I converted using Better Batter Flour 4-5 years ago.