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!
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.
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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.
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
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.
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