Put Some Fermented Funk into Your Strawberry Shortcake

Strawberry shortcake is not to be fucked with.

Somewhere along its 400-year-plus history, this dessert was perfected and broken down into three pillars: a light, fluffy shortcake batter; some strawberries, in whole or sauce form; and a cream of sorts.

This recipe, courtesy of Petee's Pie Company owner Petra Paredez, is more of a refinement of that magical formula than it is an attempt to reinvent it. Sour cream is used in both the batter and the cream garnish to add some fermented funk and lighten up this pillowy classic.

It's also really easy to make and an ideal summer dessert. Is there really anything more to say? Just make it.