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No-Bake 15-Minute Sour Cream Shortcake
A pan-toasted shortcake crumb layered with a rich sour cream custard. No oven required — just a stovetop skillet for the crumb and the cream, chilled before serving.
30 min prep / 400 min total
762 kcal
9.8g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 380 gflour
- 100 gsugar
for crumb
- 180 gbutter
frozen, grated
- 3eggs
- 200 gsugar
for custard
- vanilla
- 750 gsour cream
- 2 tbspcornstarch
- 70 gbutter
for custard
Instructions
Rub flour, 100 g sugar and grated frozen butter into coarse crumbs; toast half the crumbs in a skillet over medium heat until golden, stirring constantly.
Whisk eggs with 200 g sugar, vanilla, sour cream and cornstarch; cook over medium heat, stirring, until thickened.
Off the heat, stir in 70 g butter until melted.
Assemble in an 18 cm ring: alternate layers of crumb and hot custard.
Cover with film and chill in the refrigerator for at least , ideally overnight.
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