Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Strawberry Shortcakes 3.8 (92) 27 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 19, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Servings: 8 These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream. Ingredients 2 ½ cups all-purpose flour (spooned and leveled), plus more for dusting ½ cup (1 stick) cold unsalted butter, cut into small pieces ⅓ cup plus 1 tablespoon sugar 2 ½ teaspoons baking powder 1 teaspoon salt 1 cup milk Sweetened Strawberries Whipped Cream Directions Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess. Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle. Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream. Print