Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Strawberry Shortcakes 3.8 (92) 27 Reviews 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 19, 2021 Print Rate It 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. Rate it Print