Minty sugar-crusted biscuits, strawberries, and sweetened sour cream come together for a new take on a traditional favorite. For the freshest color, slice the mint for the berries just before you need it.
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Mint adds something new to this classic dessert.
Great combination of mint and strawberries - our mint plant grew like mad this spring, so I have been looking for recipes. This was fabulous, I used low fat sour cream, what a surprise that was - so good ! I will try Greek yogurt, too. I may leave the mint out of the strawberries next time. I might have used a bit too much... The shortcakes with the mint sugar were wondful.
I have made this recipe 3 times now, and will continue all through the season. One of the shortest cakes, it is flaky, tender, and just perfect with the crusty sweet mint glaze from the sugar. Perfect foil for the strawberries and mint. I substituted Greek yogurt (nonfat or 2%) for sour cream with fabulous results. In the shortcake, I used 3 tbsp of butter instead of 2tbsp. Now I want to try it with different mint varieties. Hmm, how about lemon verbena!!!
The shortcake itself was delicious. I didn't have a pastry blender so I used a knife to get it to the consistency it needed to be, and I found that adding more cream to the dough helped a lot. The sweetened sour cream was a very interesting touch, and made me rethink sour cream's future usage in general. Overall I enjoyed it, but next time I'll leave out the mint, it got a little overwhelming by the end of it, and I'll make strawberry sugar for the shortcake itself.
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