These rich, fudgy shortcakes, topped with whipped cream and punctuated by tart, jewel-like pomegranate seeds, are as fun to eat as they look.
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Great recipe, pomegranate isn't a go for my husband, so I used fresh raspberries, and it is perfect!
Granted, I wasn't sure how sweet these should have been, but to my taste, I should have added more sugar. I also needed to use Greek Yogurt instead of sour cream, and then had to add in an extra plain yogurt to have enough "liquid" to make a dough. Sour cream is almost impossible to come by in Italy and I think Greek yogurt was great as a substitute. These were easy to make though and are nice and tender. I would add in more sugar next time though but that's just to my taste. I'm giving this 3 stars just based on my own experiences though. I would definitely try it!
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