This delicious Strawberry Shortcake, inspired by Martha Stewart, is a quick and easy dessert perfect for any occasion. With juicy strawberries, creamy whipped cream, and flaky biscuits, it’s a treat everyone will love. Plus, you can use simple ingredients you likely already have at home for a satisfying, sweet finish!
Recipe Ingredients:
- 1 ¾ pounds (6 cups) strawberries, rinsed, hulled, and quartered
- 1 ¼ cups plus 2 tablespoons sugar
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 12 tablespoons cold (1 ½ sticks) unsalted butter, cut into small pieces
- 2 cups heavy cream
- 2 large eggs
- ½ teaspoon vanilla extract
How To Make Strawberry Shortcake?
- Preheat the oven to 375°F (190°C). In a medium bowl, toss strawberries with ¾ cup (150 g) sugar; let sit to bring out their juices.
- Prepare the biscuit dough: In a food processor, pulse flour, baking powder, ½ cup (100 g) sugar, and salt until combined. Add butter, and pulse until the mixture resembles coarse meal with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together ½ cup (120 ml) cream and eggs; pour over flour mixture, and pulse until large clumps begin to form, 25 to 30 times.
- Form the biscuits: Using a ½ cup (120 ml) measuring cup, gently pack the dough, invert, and tap it out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
- Make the whipped cream: Beat remaining 1 ½ cups (360 ml) cream and 2 tablespoons (25 g) sugar with the vanilla until soft peaks form.
- Assemble the shortcakes: Slice biscuits in half horizontally. Spoon strawberries and their liquid over the bottom halves. Spoon whipped cream on top of the strawberries, then replace the top halves of the biscuits.
Recipe Tips:
- Use cold butter: Make sure your butter is very cold when mixing it into the flour. This helps create flaky, tender biscuits.
- Don’t overmix the dough: Mix the dough just until it comes together. Overmixing can make the biscuits tough.
- Chill the cream: For the best whipped cream, chill your mixing bowl and beaters before whipping the cream.
- Let the strawberries sit: Let the strawberries and sugar sit for at least 10 minutes to release their juices. This makes the topping extra flavorful.
- Serve immediately: For the freshest taste and texture, serve the shortcakes right after assembling them. The biscuits are best when they’re still warm.
How To Store Leftovers?
- Refrigerate: Let the leftover strawberry shortcake cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (67g)
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 25mg
- Sodium: 210mg
- Total Carbohydrate: 19g
- Dietary Fiber: 0.5g
- Sugars: 12g
- Protein: 2g
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Martha Stewart Strawberry Shortcake
Description
This delicious Strawberry Shortcake, inspired by Martha Stewart, is a quick and easy dessert perfect for any occasion. With juicy strawberries, creamy whipped cream, and flaky biscuits, it’s a treat everyone will love. Plus, you can use simple ingredients you likely already have at home for a satisfying, sweet finish!
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). In a medium bowl, toss strawberries with ¾ cup (150 g) sugar; let sit to bring out their juices.
- Prepare the biscuit dough: In a food processor, pulse flour, baking powder, ½ cup (100 g) sugar, and salt until combined. Add butter, and pulse until the mixture resembles coarse meal with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together ½ cup (120 ml) cream and eggs; pour over flour mixture, and pulse until large clumps begin to form, 25 to 30 times.
- Form the biscuits: Using a ½ cup (120 ml) measuring cup, gently pack the dough, invert, and tap it out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
- Make the whipped cream: Beat remaining 1 ½ cups (360 ml) cream and 2 tablespoons (25 g) sugar with the vanilla until soft peaks form.
- Assemble the shortcakes: Slice biscuits in half horizontally. Spoon strawberries and their liquid over the bottom halves. Spoon whipped cream on top of the strawberries, then replace the top halves of the biscuits.
Notes
- Use cold butter: Make sure your butter is very cold when mixing it into the flour. This helps create flaky, tender biscuits.
- Don’t overmix the dough: Mix the dough just until it comes together. Overmixing can make the biscuits tough.
- Chill the cream: For the best whipped cream, chill your mixing bowl and beaters before whipping the cream.
- Let the strawberries sit: Let the strawberries and sugar sit for at least 10 minutes to release their juices. This makes the topping extra flavorful.
- Serve immediately: For the freshest taste and texture, serve the shortcakes right after assembling them. The biscuits are best when they’re still warm.
Martha Stewart Strawberry Shortcake