Now is the perfect time to eat, cook and bake with strawberries, the season’s juiciest fruit. Whether you like them baked in a pie, covered in whipped cream or eaten fresh straight out of the carton, there’s no better time of year for strawberries. There are so many fun strawberry recipes to enjoy, but one stands above the rest: classic strawberry shortcake.
Strawberry shortcake is the definition of delicious summertime nostalgia, and when it comes to the classics, there’s no one I trust more than Martha Stewart. Her classic strawberry shortcake recipe features the rustic charm of buttery biscuits, perfectly sweetened strawberries, and, of course, freshly whipped cream. The sweet smell (and taste) of summer is upon us!
Related: The Best (And Easiest) Way to Make Alfredo Sauce, According to Martha Stewart
The Shortcake Debate: Biscuits vs. Sponge Cake
Strawberry shortcake typically comes in two forms: a layered sponge cake (or mini sponge cakes that you can buy at the supermarket) or biscuit-style. Both are delicious, but I’m partial to biscuit-style and luckily, Martha Stewart is too. While sponge cake versions of strawberry shortcake are delicious, I find that sponge cake doesn’t stand up to the liquid from the strawberries or the moisture from the whipped cream very well, and can get pretty soggy.
In Martha’s recipe, the biscuits provide a flaky, buttery foundation that can hold their own against the sweet, juicy topping. Biscuit-style shortcakes are also faster to make than sponge cake and are great for groups. Guests can build their own shortcakes with their ideal ratio of strawberries to whipped cream. It’s a simple, rustic and totally satisfying dessert.
Related: I Tried the Viral No-Bake Eclair Cake and It’s My New Go-To Summer Dessert
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How to Make Martha Stewart’s Classic Strawberry Shortcake
You can get the full recipe for Martha’s classic strawberry shortcake on her site, but here’s the gist.
Start by slicing strawberries and tossing them in sugar. Let the berries sit in the sugar for 30 minutes. As the berries sit in the sugar, they’ll release their juices, creating a syrupy sauce along with the tender fruit.
Meanwhile, make tender biscuits by combining flour, baking powder, salt, sugar and cold butter, then mixing in heavy cream to form a soft dough. Pat out the dough and cut it into rounds, brush with egg wash, sprinkle with coarse sugar and bake at 375° for about 25 minutes until golden. While the biscuits cool, whip chilled heavy cream. To serve, split the biscuits and fill with the macerated strawberries and whipped cream for the ultimate summertime treat.
Related: How to Make the Best-Ever Stuffed Peppers, According to Martha Stewart
Tips for Making the Best Strawberry Shortcake
Don’t overwork the dough.
Handle with care, because overworking can lead to dense, tough biscuits.
Keep ingredients cold.
Cold butter and cream are the key components to flaky layers, so keep both ingredients in the fridge until you’re ready to make the biscuit dough. The cold fat is what makes these biscuits so flaky and tender.
Assemble just before serving.
To prevent soggy biscuits, layer everything right before eating. Even better, let guests build their own shortcakes to customize their dessert.
Related: Folk Singer Pete Seeger’s Favorite Dessert is Perfect for Summer
