Back to Strawberry Shortcake All Reviews for Strawberry Shortcake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr Servings: 8 Strawberry Shortcake
Ingredients Ingredient Checklist 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered 1 1/4 cups plus 2 tablespoons sugar 3 cups all-purpose flour 4 teaspoons baking powder 3/4 teaspoon salt 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces 2 cups heavy cream 2 large eggs 1/2 teaspoon vanilla extract
Cook’s Notes When forming the biscuits, dip the measuring cup in flour to keep the dough from sticking to the cup.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr Servings: 8 Strawberry Shortcake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 8
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 8
8
Strawberry Shortcake
Strawberry Shortcake
Ingredients
Ingredients
- 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered 1 1/4 cups plus 2 tablespoons sugar 3 cups all-purpose flour 4 teaspoons baking powder 3/4 teaspoon salt 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces 2 cups heavy cream 2 large eggs 1/2 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.
Cook’s Notes
When forming the biscuits, dip the measuring cup in flour to keep the dough from sticking to the cup.
Reviews (9)
Add Rating & Review 414 Ratings 5 star values: 74 4 star values: 91 3 star values: 149 2 star values: 80 1 star values: 20
Reviews (9)
Add Rating & Review 414 Ratings 5 star values: 74 4 star values: 91 3 star values: 149 2 star values: 80 1 star values: 20
Add Rating & Review
414 Ratings 5 star values: 74 4 star values: 91 3 star values: 149 2 star values: 80 1 star values: 20
414 Ratings 5 star values: 74 4 star values: 91 3 star values: 149 2 star values: 80 1 star values: 20
414 Ratings 5 star values: 74 4 star values: 91 3 star values: 149 2 star values: 80 1 star values: 20
5 star values: 74 4 star values: 91 3 star values: 149 2 star values: 80 1 star values: 20
Martha Stewart Member Rating: 5 stars 09/30/2019 This is delicious! I recommend watching the excellent video as she adds some touches (like a bit of salt to the berry mix) and using a food processor made the crumbly cakes easier to make. I found they really fall apart, so I sort of just measure them out and gently press them together. The cake part is so good, it almost overshadows the berries! Made this for a friend at work for her birthday, she is most particular, and loved it! Martha Stewart Member Rating: 5 stars 07/04/2019 This is the best shortcake ever! I love the scone/bisquit texture of the shortcake. Crumbly, and not too sweet. I do make them a bit smaller, a half cup makes a very large shortcake. I also use athe bit less sugar in htethe strawberries. I've made this several times and everyone raves! Martha Stewart Member Rating: 2 stars 05/23/2014 I made this today and was disappointed. I thought there was too much baking powder that made the cake slightly bitter. The dough also spread a lot during baking. I spaced them 1 1/2" apart and while baking the we're running into each other. I also appreciate a more tailored and sophisticated presentation. I like clean lined edges ( as in a biscuit or scone) and a shiny or augmented top. It was a quick and simple recipe. Martha Stewart Member Rating: Unrated 06/15/2013 I made a double batch for a foodie friend's birthday - going up against two professionally prepared cakes - and got rave reviews! I baked the biscuits a tad too long so they came out more like a scone than the intended shortcake. The host enjoyed the leftovers as toasted breakfast scones for a few days after the party. Exceptional. Martha Stewart Member Rating: Unrated 06/01/2013 This is a great shortcake recipe! I love that it's made in the food processor and no rolling or cutting is required. I greased the 1/2 cup measure and the dough came out easily with a gentle coax with a knife. I was able to get 10 good sized shortcakes from this recipe. This is definitely a keeper! Martha Stewart Member Rating: Unrated 05/16/2012 We loved the shortcake, light, delicate and nicely browned. I did make them smaller too and by hand - it was too hard to get them out of the measuring cup. I also used less sugar on the strawberries, they were sweet enough. Martha Stewart Member Rating: Unrated 04/04/2009 The best recipe for strawberry shortcake! Everybody raves about it. I like to make the biscuits smaller though. I make them 1/4-1/3 cup rather than 1/2 cup. Enjoy!! Martha Stewart Member Rating: Unrated 06/29/2008 The shortcake was way too sweet--the sugar in it overwhelmed the biscuit. I am going to find a more biscuit-like shortcake. I only added 1/4 cup sugar to the berries and it was plenty of sugar. Martha Stewart Member Rating: Unrated 05/15/2008 great recipe! i've made this twice and my family loves it!Martha Stewart Member
Rating: 5 stars 09/30/2019
This is delicious! I recommend watching the excellent video as she adds some touches (like a bit of salt to the berry mix) and using a food processor made the crumbly cakes easier to make. I found they really fall apart, so I sort of just measure them out and gently press them together. The cake part is so good, it almost overshadows the berries! Made this for a friend at work for her birthday, she is most particular, and loved it!
Rating: 5 stars
Rating: 5 stars 07/04/2019
This is the best shortcake ever! I love the scone/bisquit texture of the shortcake. Crumbly, and not too sweet. I do make them a bit smaller, a half cup makes a very large shortcake. I also use athe bit less sugar in htethe strawberries. I’ve made this several times and everyone raves!
Rating: 2 stars 05/23/2014
I made this today and was disappointed. I thought there was too much baking powder that made the cake slightly bitter. The dough also spread a lot during baking. I spaced them 1 1/2" apart and while baking the we’re running into each other. I also appreciate a more tailored and sophisticated presentation. I like clean lined edges ( as in a biscuit or scone) and a shiny or augmented top. It was a quick and simple recipe.
Rating: 2 stars
Rating: Unrated 06/15/2013
I made a double batch for a foodie friend’s birthday - going up against two professionally prepared cakes - and got rave reviews! I baked the biscuits a tad too long so they came out more like a scone than the intended shortcake. The host enjoyed the leftovers as toasted breakfast scones for a few days after the party. Exceptional.
Rating: Unrated
Rating: Unrated 06/01/2013
This is a great shortcake recipe! I love that it’s made in the food processor and no rolling or cutting is required. I greased the 1/2 cup measure and the dough came out easily with a gentle coax with a knife. I was able to get 10 good sized shortcakes from this recipe. This is definitely a keeper!
Rating: Unrated 05/16/2012
We loved the shortcake, light, delicate and nicely browned. I did make them smaller too and by hand - it was too hard to get them out of the measuring cup. I also used less sugar on the strawberries, they were sweet enough.
Rating: Unrated 04/04/2009
The best recipe for strawberry shortcake! Everybody raves about it. I like to make the biscuits smaller though. I make them 1/4-1/3 cup rather than 1/2 cup. Enjoy!!
Rating: Unrated 06/29/2008
The shortcake was way too sweet–the sugar in it overwhelmed the biscuit. I am going to find a more biscuit-like shortcake. I only added 1/4 cup sugar to the berries and it was plenty of sugar.
Rating: Unrated 05/15/2008
great recipe! i’ve made this twice and my family loves it!
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
