This traditional dessert has been updated with a combination of whole-wheat and all-purpose flour, which gives the biscuits a slightly nutty and more crumbly texture. The whipped cream and fresh strawberry filling is as classic as ever.

Martha Stewart Living, April 2000


Recipe Summary

Makes 12


Ingredient Checklist


Instructions Checklist
  • Heat oven to 425 degrees. Combine flours, baking powder, 1/4 cup sugar, and salt in a bowl. Add 1 1/4 cups cream; combine. Turn out onto a floured surface; knead.

  • When smooth, press dough to about 1 inch thick. Use a 2-inch circle cutter or a glass to cut biscuits, dipping cutter in flour as needed. Press scraps together; cut out remaining biscuits. Dip top of each in melted butter, and transfer to a parchment- lined baking sheet. Bake 10 to 12 minutes, until golden.

  • Sprinkle berries with remaining sugar; stir. Whisk remaining 1 1/2 cups cream in a bowl until soft peaks form. Serve biscuits and berries topped with whipped cream.