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Strawberry Shortcake with Vanilla Whipped Cream


This summertime classic is sweet, simple, and sure to please. Handle the shortcake dough as little as possible for light, fluffy biscuits.

  • Servings: 4

Source: Martha Stewart Living, June 1995


  • 2 pints strawberries, hulled and halved
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour, plus more for dough
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1 1/2 cups plus 3 tablespoons heavy cream
  • 1 large egg yolk
  • 1 vanilla bean, split
  • 1 tablespoon confectioners' sugar


  1. Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with lemon juice and 1/4 cup sugar. Let stand to release juices, about 1 hour. Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour, baking powder, and salt. Use a fork to cut in butter until mixture resembles coarse meal.

  2. Whisk together egg and 1/2 cup plus 2 tablespoons cream. Slowly add mixture to dry ingredients; mix with a fork until dough just comes together. Do not overmix. Transfer dough to a lightly floured surface; pat into a 6-inch square, 1 inch thick. Cut four rounds using a 2 1/2-inch cookie cutter. Place on a parchment-lined baking sheet. Whisk together egg yolk and 1 tablespoon cream; brush over tops of biscuits. Bake until golden brown, 25 to 30 minutes. Cool on wire racks for 15 minutes.

  3. To make vanilla whipped cream, place remaining 1 cup cream and vanilla bean in a saucepan over medium heat; scald, and remove from heat. Cover, and steep for 10 minutes. Scrape seeds into cream, and discard pod. Pass cream mixture through a fine strainer into a bowl set in a large bowl of ice and water. Let stand until completely cold. Transfer to a large chilled metal bowl; add confectioners' sugar. Whip by hand into soft peaks (an electric mixer can curdle the cream), about 5 minutes.

  4. To assemble, slice the shortcakes open while warm with a bread knife. Divide strawberries and liquid among bottom halves of shortcakes; top with large dollops of vanilla whipped cream and upper halves of shortcakes, and serve.

Reviews Add a comment

  • speckledjersey
    6 JUL, 2014
    I've made this recipe over the years and it has never disappointed. I love the texture of the biscuit combined with the sweet strawberries and beautiful whipped cream. Makes for a simple but really elegant dessert. I always get a wow out of my guests when I serve it. What cook doesn't love that moment?
  • All_Agog
    23 JUN, 2008
    I have used light brown sugar in place of white sugar...makes a very rich delicious biscuit!
  • grammababy
    15 MAY, 2008
    Even easier is just a plain baking powder biscuit with enough sugar. Do them drop fashion to bake. I kind of mash half the berries and slice biscuit and do as recipe from there on. With those wonderful strawberries, do not need the whipped cream. When berries are in, this can be your wholee dinner. That's how people on farms did. And it's fun too!
  • Bullrem
    15 MAY, 2008
    I am looking for a shortbread type of recipe for my strawberries... Thanks, Bullrem