Reviews (2) Add Rating & Review 111 Ratings 5 star values: 13 4 star values: 22 3 star values: 43 2 star values: 22 1 star values: 11 Martha Stewart Member Rating: 1 stars 04/07/2019 no adjustments. horribly sticky mess! NEVER ever will I use cold butter again. you can never get it to the right consistency u less you keep at it for 20 minutes...by then you might as well just use 60 degree room temp butter! i do not see the point of refrigerated temp cold butter. I'm 65 & my mother & grandmother never did, even in summer. The rest of this recipe...too hard to work with as its an overly sticky mess. Martha Stewart Member Rating: 5 stars 06/01/2015 This recipe was super yummy. Guests loved it. I changed one thing, I added 1 T. of sugar and lemon zest to the whipped cream and I needed to use a whole cup of heavy whipping cream to serve 6 people (instead of only 1/2 cup). Will definitely make again. Amazing flavor!!
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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 strawberry shortcake
Ingredients For the berries 2 pints strawberries Juice of 1 lemon 1/4 cup sugar For the biscuits 2 cups all-purpose flour 6 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold unsalted butter 1 cup plus 1 tablespoon heavy cream 1 large egg For the whipped cream 1/2 cup heavy cream
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 strawberry shortcake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
strawberry shortcake
strawberry shortcake
Ingredients
Ingredients
2 pints strawberries Juice of 1 lemon 1/4 cup sugar
2 cups all-purpose flour 6 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold unsalted butter 1 cup plus 1 tablespoon heavy cream 1 large egg
1/2 cup heavy cream
Directions
Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature 1 hour.
Meanwhile, make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, sugar, baking powder and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Add 1 cup cream and stir with a fork just until dough starts to come together but is still crumbly.
Turn out dough onto a lightly floured surface and pat into a rough 6-inch square, about 1 inch thick. With a 2 1/2-inch round cutter dipped in flour, cut four biscuits from dough and place them, evenly spaced, on a parchment- lined baking sheet. Gather dough scraps together, fold once, and gently pat into a rectangle; cut out two more biscuits. Whisk egg and remaining 1 tablespoon cream, then brush egg wash over tops of dough rounds. Chill in the refrigerator for 20 minutes.
Bake until tops are golden brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half, and place a bottom half on each plate. Top generously with berries and their juice, then with remaining biscuit halves and dollops of whipped cream. Scatter a few more strawberries on top and around each plate.
Reviews (2)
Add Rating & Review 111 Ratings 5 star values: 13 4 star values: 22 3 star values: 43 2 star values: 22 1 star values: 11
Martha Stewart Member Rating: 1 stars 04/07/2019 no adjustments. horribly sticky mess! NEVER ever will I use cold butter again. you can never get it to the right consistency u less you keep at it for 20 minutes...by then you might as well just use 60 degree room temp butter! i do not see the point of refrigerated temp cold butter. I'm 65 & my mother & grandmother never did, even in summer. The rest of this recipe...too hard to work with as its an overly sticky mess. Martha Stewart Member Rating: 5 stars 06/01/2015 This recipe was super yummy. Guests loved it. I changed one thing, I added 1 T. of sugar and lemon zest to the whipped cream and I needed to use a whole cup of heavy whipping cream to serve 6 people (instead of only 1/2 cup). Will definitely make again. Amazing flavor!!
Reviews (2)
Add Rating & Review 111 Ratings 5 star values: 13 4 star values: 22 3 star values: 43 2 star values: 22 1 star values: 11
Add Rating & Review
111 Ratings 5 star values: 13 4 star values: 22 3 star values: 43 2 star values: 22 1 star values: 11
111 Ratings 5 star values: 13 4 star values: 22 3 star values: 43 2 star values: 22 1 star values: 11
111 Ratings 5 star values: 13 4 star values: 22 3 star values: 43 2 star values: 22 1 star values: 11
5 star values: 13 4 star values: 22 3 star values: 43 2 star values: 22 1 star values: 11
Martha Stewart Member Rating: 1 stars 04/07/2019 no adjustments. horribly sticky mess! NEVER ever will I use cold butter again. you can never get it to the right consistency u less you keep at it for 20 minutes...by then you might as well just use 60 degree room temp butter! i do not see the point of refrigerated temp cold butter. I'm 65 & my mother & grandmother never did, even in summer. The rest of this recipe...too hard to work with as its an overly sticky mess. Martha Stewart Member Rating: 5 stars 06/01/2015 This recipe was super yummy. Guests loved it. I changed one thing, I added 1 T. of sugar and lemon zest to the whipped cream and I needed to use a whole cup of heavy whipping cream to serve 6 people (instead of only 1/2 cup). Will definitely make again. Amazing flavor!!Martha Stewart Member
Rating: 1 stars 04/07/2019
no adjustments. horribly sticky mess! NEVER ever will I use cold butter again. you can never get it to the right consistency u less you keep at it for 20 minutes…by then you might as well just use 60 degree room temp butter! i do not see the point of refrigerated temp cold butter. I’m 65 & my mother & grandmother never did, even in summer. The rest of this recipe…too hard to work with as its an overly sticky mess.
Rating: 1 stars
Rating: 5 stars 06/01/2015
This recipe was super yummy. Guests loved it. I changed one thing, I added 1 T. of sugar and lemon zest to the whipped cream and I needed to use a whole cup of heavy whipping cream to serve 6 people (instead of only 1/2 cup). Will definitely make again. Amazing flavor!!
Rating: 5 stars
All Reviews for Strawberry Shortcake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Strawberry Shortcake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
