Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Strawberry Shortcake 3.3 (413) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 22, 2021 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Servings: 8 To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert. 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 Directions Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices. In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times. Using a half-cup measuring cup, gently pack dough, invert, and then tap 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. Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form. Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits. Cook's Notes When forming the biscuits, dip the measuring cup in flour to keep the dough from sticking to the cup. Print