Thursday, April 22, 2010

I may not feel like cooking dinner ever again,

but that doesn't mean I'm going to let my strawberries go to waste. Last night I had to make Strawberry Shortcake. My strawberries were begging for it.

Here is my most favorite shortcake recipe, from the good people at Martha Stewart. It is seriously delicious and surprisingly simple.

Strawberry Shortcake

4 cups flour, plus more for dusting
2 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
1 1/2 sticks unsalted butter, cold, cut into small pieces
2 cups heavy cream

Preheat the oven to 400 degrees. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Using a pasty blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.

Pour in the heavy cream; using a rubber spatula, fold cream into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky.

Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 1/4 inches thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)

Place the biscuits on an unlined baking sheet about 1 1/2 inches apart. Generously brush the tops with a slightly beaten large egg. Sprinkle generously with sugar. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 20 to 25 minutes.

Serve warm with lots of strawberries and big dollop of whipped cream.

A half batch is perfect for my little family. Let's see. . . I don't have a pastry blender, so I use my fingers to cut in the butter. I don't have a biscuit cutter, either. So I use the top of a small drinking glass to cut out the biscuits, just like my Grandma B used to do. This makes them a little smaller, so they don't need the full 20 minutes to cook. You might want to keep an eye on yours, depending on their size. They do puff up in the oven, though.

I can't say enough about these biscuits. Honestly, if you are going to make Strawberry Shortcake this season, this is the recipe to use.

Trust me.


  1. Mmmmm, I'm trying this, and SOON!

  2. Those looks wonderful. I've been looking for a good shortcake recipe and that one does look simple. Good luck on your next couple of weeks. I wish I was going to be done that soon. Then again, I have a lot of nesting still to do. Love your blog!

  3. i love using cream biscuits. I will try that- but I will also do this: Melt butter, dip the biscuits in melted butter and then sugar before baking for a sugary crust when baked!

    In a pinch I make bisquik biscuits add some vanilla and sugar and do the same dipping. YUM.

    Although my favorite strawberry shortcake is made with short cake- we will have yellow cake at nate's birtday party- much faster when prepping for over 40 people!
    hope to see you guys there!

  4. Sounds divine.

    And I had to laugh at your Filiberto's comment. I think that was one of my last meals right before Scarlet. yum! :)

  5. I bought those same strawberries on sale at the grocery store, they are fantastic. I have been eating them with cereal and ice cream but this recipe sounds too yummy.

    I just saw the filiberto's comment too. We did Barro's last night because I didn't feel much like cooking either. But four rolled from tacos with rice and beans, yes please.

  6. You just made up my mind on which dessert I would make this weekend. It sounds so good. I think this is the recipe I have and it's delish! Good luck with the arriving baby!

  7. mmmm sounds so yummy...Can't wait until our strawberries are in season here...Then i will try to make it...Thanks for sharing the recipe with us..


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