Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Strawberry Biscuit Sheet Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Alpha Smoot Prep Time: 40 mins Total Time: 55 mins Servings: 12 In this strawberry shortcake that feeds a crowd, a tender biscuit cushions a cloud of lightly sweetened cream and a tumble of juiced-up berries. Peaches, plums, or nectarines can be swapped in for the strawberries if you prefer. Ingredients Biscuit 4 cups cake flour (not self-rising), such as Swans Down, plus more for dusting ⅔ cup granulated sugar 5 teaspoons baking powder 2 teaspoons kosher salt 1 ½ sticks cold unsalted butter, cut into pieces 1 ¼ cups buttermilk Heavy cream, for brushing Fine sanding sugar, for sprinkling (optional) Berries and Cream 4 cups sliced strawberries (from 2 quart containers) 5 tablespoons granulated sugar ¼ teaspoon kosher salt 2 teaspoons fresh lemon juice 1 ¼ cups heavy cream Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste 3 tablespoons confectioners’ sugar Freeze-dried strawberries, finely ground, for serving (optional) Directions Biscuit: Preheat oven to 450 degrees. In a bowl, combine flour, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in butter until mixture resembles coarse meal. Add buttermilk; stir until just combined. Turn out dough onto a lightly floured surface; knead once or twice to help it come together. Pat into a 10-by-7-inch rectangle, about 3/4 inch thick. Cut length‑wise into thirds, then crosswise into fourths to create 12 equal pieces. Using a spatula, transfer to a 9 1/2-by-12 1/2-inch rimmed baking sheet or other pan, arranging pieces to roughly re-create original rectangle but leaving 1/2 inch between them. Brush tops with cream; sprinkle generously with sanding sugar. Bake, rotating sheet once, until golden brown and cooked through, 25 to 28 minutes (gaps should be gone, so you have a single but easily separable biscuit). Let cool on sheet 10 minutes, then carefully lift with 2 large spatulas onto a wire rack. Let cool almost but not quite completely, about 1 hour. Berries and cream: Meanwhile, combine strawberries, granulated sugar, salt, and lemon juice; let stand, stirring occasionally, until juicy, about 30 minutes. Beat cream with vanilla and confectioners’ sugar on mediumhigh speed to stiff peaks. Carefully slide biscuit onto a serving platter. Spoon 2 cups whipped cream over biscuit; top with 3 cups berry mixture, drizzling with some juices. Sprinkle with berry powder; serve immediately, with remaining whipped cream and berries on the side. Cook's Notes To bring out the best in the fruit, we tossed it with sugar, lemon juice, and a generous pinch of salt. This trick also intensifies sliced peaches, plums, or nectarines—all are fantastic substitutes for the strawberries in this recipe. Rate it Print