Martha Stewart’s Strawberry Shortcake | How to Make Strawberry Shortcake

Martha's take on this classic dessert is quick and easy. This is a pretty straightforward recipe that takes around 30 minutes. Buttery, crumbly biscuits topped with delicious strawberries and fresh whipped cream. Can't beat it.

You'll need:
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

To prepare:
Step 1
Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.

Step 2
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.

Step 3
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.

Step 4
Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.

Step 5
Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

Recipe from: https://www.marthastewart.com/336107/strawberry-shortcake

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