Strawberry Shortcakes

93 Ratings
  • 5 23
  • 4 39
  • 3 21
  • 2 8
  • 1 2

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.

Everyday Food, May 2005

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
1 hr
Servings:
8
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Ingredients

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.

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  • 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.

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Reviews (31)

93 Ratings
  • 5 23
  • 4 39
  • 3 21
  • 2 8
  • 1 2
Martha Stewart Member
06/29/2017
This is my favorite shortcake recipe. So quick and easy to make. Know your oven well, as sometimes the directions may not be inline with your oven. I have an electric oven that runs hot faster, so I bake these at 400 degrees for 15 minutes. It's always a good idea to watch what your baking, especially if it's a first time for a recipe.
Martha Stewart Member
05/16/2015
Loved this ! I used cake flour . I will use this recipe forever . I have also emailed to my friends . Thank You Martha .
Martha Stewart Member
03/24/2015
it burnt!!!!! 25 minutes seems a tad bit too long. It didn't work for me but a lot of other recipes on this site have, so one bad is okay!
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Martha Stewart Member
05/31/2014
I set a timer for 20 minutes but they were already over baked by then... 425 is way too hot and 25-30 min is way too long!
Martha Stewart Member
05/19/2014
these look great. i'm thinking of making these strawberry scones http://retrolillies.wordpress.com/2014/05/18/strawberry-buttermilk-scones/ and adding whipped cream.
Martha Stewart Member
04/24/2014
WOW! These are my family and friends favorite. Simple and decadent.
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Martha Stewart Member
04/07/2013
I juice my strawberries by hulling and cutting up the berry. When all are done in the bowl, add all Splenda. I am diabetic and your results will not even be noticed as no sugar added. Same with apple pie: all Splenda. Turns out perfect. But for the berries, add the Splenda and then a good mash with your potato masher. Stir it up, let it sit for awhile, and your juice will double. No need to refrigerate right away. I never bake anything at 425. Use 375 or 350 around 30 minutes bake. Watch.
Martha Stewart Member
04/07/2013
This is the exact recipe I learned from my mother many, many years ago. It's still everyone's favorite! Quick, easy, & no fail!
Martha Stewart Member
07/31/2011
SO GOOD. the only thing is that it says to bake for 25-30mins.. i set my timer at 20mins JUST in case. the temp inside the oven was 425F and around 18mins it smelled like something was burning so i peeked in and noticed they were just a tad bit darker than golden. when they cooled the bottoms were completely burned! no biggie just cut it off but next time i would bake only for 15mins or so.
Martha Stewart Member
06/18/2011
As an amateur baker, I followed the receipe strictly. Trying it for the first time this morning, the final result was super and was very popular for breakfast... In fact it seems I will be making some more tomorrow, if not later today... I am not sure I need to replenish my stock of Bisquick baking mix..lol.
Martha Stewart Member
06/01/2011
Very delicious. I followed the recipe as directed and it came out perfectly. We had it again the second day and it was even better! This recipe and assembly was easy.... here is a link to a photo of the shortcakes I made: http://www.coffeequeenkeepsbusy.com/2011/05/strawberry-shortcake.html
Martha Stewart Member
04/14/2011
This is amazingly simple, but so delicious! Thank God it's strawberry season again! The biscuits really taste homemade and rustic; I'll never buy store-bought again! Mine were also done at 15 minutes. Oh, and the homemade whipped cream makes a big difference! Turbinado sugar is a great topper for the biscuits.
Martha Stewart Member
03/19/2009
Good lord! Don't cook 'em that long! I set my oven timer for 20 minutes, and when I peeked at 18, I have some barely burned tops. GRUMPY!!! I'm sure they'll still get eaten, but GEEZ!
Martha Stewart Member
08/12/2008
pat9385, the recipe does call for sugar. And I would agree with TexasNantz... baking for less time than is recommended is necessary. Mine were only in the oven for 15 minutes and they were perfectly golden! I too got brown, almost burnt, bottoms. Maybe there's a way to prevent this??? These are delicious!
Martha Stewart Member
08/03/2008
I followed this recipe all the way. The dough was very loose and wet (maybe too much milk). I couldn't handle it properly without adding MUCH more flour. I was not impressed with this recipe and will not try again. I also didn't like the fact that it used milk (not heavy cream) and added no sugar. I feel this is not true shortcake dough, and would not have been rich in flavor.
Martha Stewart Member
06/28/2008
WOW. So good! I recommend baking 5 minutes less than recommended, then check for browning on bottom. Easy, delicious, refreshing. I made vanilla whipped cream sweetened w/ powdered sugar to accompany.
Martha Stewart Member
06/17/2008
Simply delicious! Nothing like enjoying good homemade taste. Thank you.
Martha Stewart Member
06/13/2008
spooned and leveled just means you spoon the flour into the measuring cup until full and the level off. it's just a way to measure flour that some cooks think is more accurate.
Martha Stewart Member
06/12/2008
Re: 2 1/2 cups all-purpose flour (spooned and leveled). I have never seen the term 'spooned and leveled' in a recipe. What does it mean?? Leveled, I understand, but spooned I don't. Thanks. Janice.
Martha Stewart Member
06/12/2008
to barbra2001: if you leave the berries out at room temp for an hour or so, they'll yield plenty of syrup. And just use a pastry blender to cut the butter into the dry ingredients. No pastry blender? Use two sharp knives.
Martha Stewart Member
06/11/2008
I don't have a food processor. What suggestions? Thanks. I think I'll try Marg idea of baking in a round cake pan. Does the process for the strawberries give a lot of nice juice for the shortcake? Thanks! :-) Barbara (hoping for Father's Day dessert so appreciate quick responses.
Martha Stewart Member
06/11/2008
I don't have a food processor. What suggestions? Thanks. I think I'll try Marg idea of baking in a round cake pan. Does the process for the strawberries give a lot of nice juice for the shortcake? Thanks! :-) Barbara (hoping for Father's Day dessert so appreciate quick responses.
Martha Stewart Member
06/11/2008
This is almost identical to my grandmother's recipe! She always put 1/2 tsp of cinnamon and vanilla to enhance the berries. The heat is 400 and time 15 min. I also use assorted berries. My husband is diabetic so replace 1/2 of the sugar with Splenda. This dessert goes with any meal. Thanks Martha for all the great menu ideas and wonderful recipes.
Martha Stewart Member
06/11/2008
This is almost identical to my grandmother's recipe! She always put 1/2 tsp of cinnamon and vanilla to enhance the berries. The heat is 400 and time 15 min. I also use assorted berries. My husband is diabetic so replace 1/2 of the sugar with Splenda. This dessert goes with any meal. Thanks Martha for all the great menu ideas and wonderful recipes.
Martha Stewart Member
06/10/2008
This is how I have always made my shortcake except I put it into a greased 8 " round cake pan to bake. It turns out just perfect. I then cut it into wedges like a pie and it's light and lovely with the berries and cream. I use blueberries and raspberries in season not just strawberries... since ovens differ the opperative word is to bake till golden. My oven is hotter than most so I turn it down to 400 and bake 20 min. and it turns out perfect.
Martha Stewart Member
06/10/2008
If you preheat the oven to 425 degrees they should stay in 10 -13 minutes 25-30 would give me bricks.I do have to say the picture makes me want to bake!
Martha Stewart Member
06/10/2008
cbbarry, have you tried insulated baking sheets? I haven't tried this particular recipe, but I've found with other cookie and biscuit recipes that it really helps to use an insulated baking sheet so that the bottoms don't burn.
Martha Stewart Member
06/10/2008
Did you try using parchment paper?
Martha Stewart Member
06/10/2008
I haven't made this recipe yet, but I have to agree with cbbarry in that it seems wrong to cook for 25 - 30 minutes. Most basic biscuit recipes I've seen have you preheat oven to 450 degrees but only cook for 10 minutes or so.
Martha Stewart Member
05/13/2008
Perfect recipe for me! I've made this 3x and each time the shortcakes come out perfectly golden brown.
Martha Stewart Member
03/27/2008
There is something wrong with this recipe as printed. I baked mine at 425 degrees, as instructed, for the minimum time of 25 minutes and they were overdone and burnt on the bottom. This oven temp is too hot and/or the bake time too long.
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