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Gallery Summer Shortcake Credit: Yunhee Kim Recipe Summary Servings: 15
Ingredients For the biscuits 2 1/2 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon coarse salt 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces 8 ounces cold cream cheese, cut into 2-inch pieces 3/4 cup buttermilk, plus more for brushing Raw sugar or fine sanding sugar, for sprinkling For the filling 2 pints blueberries 2 pints strawberries, hulled (small berries left whole, large berries halved lengthwise) 3 tablespoons granulated sugar 2 cups (1 pint) heavy cream 1 teaspoon pure vanilla extract
Cook’s Notes Before assembling your cake, set aside a few spoonfuls of the brightest, plumpest blueberries and strawberries. Once the top biscuit is in place, pile these choice berries into the star cutouts. Arrange any that remain around the cake on the serving dish.
Gallery Summer Shortcake Credit: Yunhee Kim
Recipe Summary Servings: 15
Gallery
Summer Shortcake Credit: Yunhee Kim
Summer Shortcake
Credit: Yunhee Kim
Summer Shortcake
Recipe Summary Servings: 15
Recipe Summary
Servings: 15
Servings: 15
15
Ingredients
Ingredients
2 1/2 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon coarse salt 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces 8 ounces cold cream cheese, cut into 2-inch pieces 3/4 cup buttermilk, plus more for brushing Raw sugar or fine sanding sugar, for sprinkling
2 pints blueberries 2 pints strawberries, hulled (small berries left whole, large berries halved lengthwise) 3 tablespoons granulated sugar 2 cups (1 pint) heavy cream 1 teaspoon pure vanilla extract
Directions
Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).
Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.
Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.
Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)
Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.
Cook’s Notes Before assembling your cake, set aside a few spoonfuls of the brightest, plumpest blueberries and strawberries. Once the top biscuit is in place, pile these choice berries into the star cutouts. Arrange any that remain around the cake on the serving dish.
Cook’s Notes
Before assembling your cake, set aside a few spoonfuls of the brightest, plumpest blueberries and strawberries. Once the top biscuit is in place, pile these choice berries into the star cutouts. Arrange any that remain around the cake on the serving dish.
Reviews (17)
Add Rating & Review 56 Ratings 5 star values: 14 4 star values: 10 3 star values: 22 2 star values: 4 1 star values: 6
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Reviews (17)
Add Rating & Review 56 Ratings 5 star values: 14 4 star values: 10 3 star values: 22 2 star values: 4 1 star values: 6
Add Rating & Review
56 Ratings 5 star values: 14 4 star values: 10 3 star values: 22 2 star values: 4 1 star values: 6
56 Ratings 5 star values: 14 4 star values: 10 3 star values: 22 2 star values: 4 1 star values: 6
56 Ratings 5 star values: 14 4 star values: 10 3 star values: 22 2 star values: 4 1 star values: 6
5 star values: 14 4 star values: 10 3 star values: 22 2 star values: 4 1 star values: 6
Martha Stewart Member Rating: 5 stars 06/06/2018 This is my families favorite dessert. I make it for all patriotic occasions throughout the summer. So good! Do not change a thing! Martha Stewart Member Rating: Unrated 07/28/2012 I made this recipe from the printed version, which I don't recall having any errors. The cakes came out great and everyone loved it. Actually, of all the desserts we had on the 4th this was the favorite. If you have the old 2007 July issue of Living check to see if there's a difference in the recipes. Martha Stewart Member Rating: 1 stars 05/27/2012 VERY disappointed in this recipe. I noticed the salt missing from the ingredient list, but as a baker, I figured out about how much salt to add. When I baked the biscuits, they were super flat, didn't puff up AT ALL and took way longer to bake than what the time allowed. Also 450 is too high for this type of recipe, so I reduced it to 400. After all that baking (about 15 min. extra) the dough was still raw on the inside, yet the edges were already starting to get too crispy. Not attempting again Martha Stewart Member Rating: Unrated 06/29/2011 The directions tell you to pulse flour, sugar, baking powder and soda and salt. There is no salt quantity in the ingredients list. Then in the berry and cream part, the sugar for either the berries or the cream is omitted as is a measurement for the vanilla. Please correct ASAP. Martha Stewart Member Rating: Unrated 07/15/2010 this recepie looked better than it tasted. i didn't notice the omission of salt until i had my dough in a ball already :( resulted in too dry of a biscuit than i care for. Not doing this one again Martha Stewart Member Rating: Unrated 07/04/2010 The use of vanilla and salt mentioned in the recipe's directions (but not the ingredients) is explained in bakespace.com's "summer shortcake" recipe (just google it), which apparently was stolen by martha's site. Guess someone forgot to copy and paste the whole list of ingredients for this featured recipe... I'm disappointed, martha... Martha Stewart Member Rating: Unrated 05/05/2010 i love creamy cake.. martha how to makes simple cake? i mean the ingredient is not to complicated. Martha Stewart Member Rating: Unrated 04/04/2010 There is no salt listed in the ingredients, so how much is added with the flour, soda, baking powder and sugar? Martha Stewart Member Rating: Unrated 09/05/2008 This is such a pretty shortcake! I found that using one cookie cutter in the middle, instead of a lot of little cut outs helps the shortcake stay up a little bit better. Best shortcake I ever had. Martha Stewart Member Rating: Unrated 08/25/2008 This cakes looks great and tastes even better! This is a nice, light dessert. The biscuits were a bit of a challenge but definitely manageable. Make sure to use unsalted butter or the biscuits will come out too salty. Martha Stewart Member Rating: Unrated 07/06/2008 Meant to say that TWO pints of strawberries turned out to be 5 cups of sliced; whereas TWO pints of blueberries equaled 4 cups. Mistake in my earlier note. Sorry about that. Martha Stewart Member Rating: Unrated 07/05/2008 The previous online Summer Shortcake recipe left out the salt quantity. I had to do something for a decision: so I opted to cautiously use only 1/4 tsp. of regular salt, and my shortcake turned out wonderfully. Luscious! Decadent! Tips: One pint of strawberries turned out to be about 5 cups (sliced); one pint of blueberries was 4 cups - useful to know when purchasing berries! Also, if you chill your beaters (handmixer) and bowl, you'll have an easier time whipping the cream. Worthwhile! Martha Stewart Member Rating: Unrated 06/27/2008 This was FABULOUS! I made mine a bit too high......it kept falling over, It just made it more fun to eat! Martha Stewart Member Rating: Unrated 06/25/2008 It sounded complicated at first, but it's actually very easy. My guests were OBSESSED with this dessert. It's definitely a MUST TRY for the summer! Martha Stewart Member Rating: Unrated 06/24/2008 AMAZING! This is one of the best desserts I've ever made. Such a great presentation, and tastes so good on a hot summer day! Martha Stewart Member Rating: Unrated 11/03/2007 This cake is beautiful -- guests are always impressed!Martha Stewart Member
Rating: 5 stars 06/06/2018
This is my families favorite dessert. I make it for all patriotic occasions throughout the summer. So good! Do not change a thing!
Rating: 5 stars
Rating: Unrated 07/28/2012
I made this recipe from the printed version, which I don’t recall having any errors. The cakes came out great and everyone loved it. Actually, of all the desserts we had on the 4th this was the favorite. If you have the old 2007 July issue of Living check to see if there’s a difference in the recipes.
Rating: Unrated
Rating: 1 stars 05/27/2012
VERY disappointed in this recipe. I noticed the salt missing from the ingredient list, but as a baker, I figured out about how much salt to add. When I baked the biscuits, they were super flat, didn’t puff up AT ALL and took way longer to bake than what the time allowed. Also 450 is too high for this type of recipe, so I reduced it to 400. After all that baking (about 15 min. extra) the dough was still raw on the inside, yet the edges were already starting to get too crispy. Not attempting again
Rating: 1 stars
Rating: Unrated 06/29/2011
The directions tell you to pulse flour, sugar, baking powder and soda and salt. There is no salt quantity in the ingredients list. Then in the berry and cream part, the sugar for either the berries or the cream is omitted as is a measurement for the vanilla. Please correct ASAP.
Rating: Unrated 07/15/2010
this recepie looked better than it tasted. i didn’t notice the omission of salt until i had my dough in a ball already :( resulted in too dry of a biscuit than i care for. Not doing this one again
Rating: Unrated 07/04/2010
The use of vanilla and salt mentioned in the recipe’s directions (but not the ingredients) is explained in bakespace.com’s “summer shortcake” recipe (just google it), which apparently was stolen by martha’s site. Guess someone forgot to copy and paste the whole list of ingredients for this featured recipe… I’m disappointed, martha…
Rating: Unrated 05/05/2010
i love creamy cake.. martha how to makes simple cake? i mean the ingredient is not to complicated.
Rating: Unrated 04/04/2010
There is no salt listed in the ingredients, so how much is added with the flour, soda, baking powder and sugar?
Rating: Unrated 09/05/2008
This is such a pretty shortcake! I found that using one cookie cutter in the middle, instead of a lot of little cut outs helps the shortcake stay up a little bit better. Best shortcake I ever had.
Rating: Unrated 08/25/2008
This cakes looks great and tastes even better! This is a nice, light dessert. The biscuits were a bit of a challenge but definitely manageable. Make sure to use unsalted butter or the biscuits will come out too salty.
Rating: Unrated 07/06/2008
Meant to say that TWO pints of strawberries turned out to be 5 cups of sliced; whereas TWO pints of blueberries equaled 4 cups. Mistake in my earlier note. Sorry about that.
Rating: Unrated 07/05/2008
The previous online Summer Shortcake recipe left out the salt quantity. I had to do something for a decision: so I opted to cautiously use only 1/4 tsp. of regular salt, and my shortcake turned out wonderfully. Luscious! Decadent! Tips: One pint of strawberries turned out to be about 5 cups (sliced); one pint of blueberries was 4 cups - useful to know when purchasing berries! Also, if you chill your beaters (handmixer) and bowl, you’ll have an easier time whipping the cream. Worthwhile!
Rating: Unrated 06/27/2008
This was FABULOUS! I made mine a bit too high……it kept falling over, It just made it more fun to eat!
Rating: Unrated 06/25/2008
It sounded complicated at first, but it’s actually very easy. My guests were OBSESSED with this dessert. It’s definitely a MUST TRY for the summer!
Rating: Unrated 06/24/2008
AMAZING! This is one of the best desserts I’ve ever made. Such a great presentation, and tastes so good on a hot summer day!
Rating: Unrated 11/03/2007
This cake is beautiful – guests are always impressed!
All Reviews for Summer Shortcake
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All Reviews for Summer Shortcake
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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