Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Strawberry Shortcakes with Whipped Cream Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 19, 2021 Rate PRINT Share Close Yield: Makes nine 2 1/2-inch or twenty-five 1 1/2-inch shortcakes This classic recipe starts with four pints of fresh strawberries, which macerate in sugar and lemon juice until they release their sweet juices. The filling is then layered with homemade vanilla whipped cream between flaky biscuits for a delicious summer dessert. Ingredients 4 pints fresh strawberries, hulled and halved ¼ cup freshly squeezed lemon juice ½ cup plus ⅓ cup granulated sugar 4 cups all-purpose flour, plus more for work surface 4 ½ teaspoons baking powder 1 ½ teaspoons salt 12 tablespoons (1 ½ sticks) unsalted butter, chilled and cut into small pieces 2 cups plus 4 tablespoons heavy cream 1 large egg yolk 2 tablespoons turbinado sugar, for sprinkling Vanilla Whipped Cream for Strawberry Shortcakes Directions Macerate strawberries: Place berries in a bowl; stir in lemon juice and 1/2 cup granulated sugar. Let stand until berries are very juicy, about 1 hour. Meanwhile, in a large bowl, whisk together remaining 1/3 cup granulated sugar, flour, baking powder, and salt. Using a fork or pastry blender, cut butter into mixture until it resembles coarse meal. Add 2 cups plus 2 tablespoons cream; mix just until dough comes together. Transfer to a lightly floured surface; pat into a 1-inch-thick square. Using a 2 1/2-inch or 1 1/2-inch round cookie cutter, cut out 9 large or 25 small rounds; transfer them to a parchment-lined baking sheet. Cover; refrigerate 20 minutes or overnight. Preheat oven to 400 degrees. Remove rounds from refrigerator. Whisk together remaining 2 tablespoons cream with egg yolk. Brush tops with egg wash. Sprinkle with turbinado sugar, if desired. Bake until golden brown, 12 to 15 minutes for small shortcakes and 15 to 18 for large. Cool slightly on wire racks, about 15 minutes. Slice shortcakes open with a serrated knife; place bottom halves on serving plates. Add a dollop of whipped cream and the strawberries with their juice, and top off with matching shortcake halves. Originally appeared: Martha Stewart Living, July 2003 Rate It PRINT