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Martha Stewart's Strawberry Biscuit Sheet Cake

COOK TIME
30 mins
PREP TIME
40 mins
SERVINGS
12
RATE THIS RECIPE
(61)
TODAY
COOK TIME
30 mins
PREP TIME
40 mins
SERVINGS
12
RATE THIS RECIPE
(61)

Ingredients

Biscuit
  • 4 cups cake flour (not self-rising), such as Swans Down, plus more for dusting
  • 2/3 cup granulated sugar
  • 5 teaspoons baking powder
  • 2 teaspoons kosher salt
  • sticks cold unsalted butter, cut into pieces
  • cups buttermilk
  • Heavy cream, for brushing
  • Fine sanding sugar, for sprinkling (optional)
  • Berries and cream
  • 4 cups sliced strawberries (from 2 quart containers)
  • 5 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • cups heavy cream
  • Scraped seeds from 1 vanilla bean or 2 teaspoons pure vanilla paste
  • 3 tablespoons powdered sugar
  • Freeze-dried strawberries, finely ground, for serving (optional)
  • Chef notes

    In this strawberry shortcake that feeds a crowd, a tender biscuit cushions a cloud of lightly sweetened cream and a tumble of juiced-up berries.

    Technique tip: To bring out the best in the fruit, we tossed it with sugar, lemon juice and a generous pinch of salt.

    Swap option: Peaches, plums, or nectarines can be swapped in for the strawberries if you prefer.

    Preparation

    For the biscuits:

    1.

    Preheat oven to 450°F. In a bowl, combine flour, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in butter until mixture resembles coarse meal. Add butter-milk; stir until just combined.

    2.

    Turn out dough onto a lightly floured surface; knead once or twice to help it come together. Pat into a 10- by 7-inch rectangle, about 3/4-inch thick. Cut lengthwise into thirds, then crosswise into fourths to create 12 equal pieces. Using a spatula, transfer to a 9½- by 12½-inch rimmed baking sheet or other pan, arranging pieces to roughly re-create original rectangle but leaving 1/2 inch between them.

    3.

    Brush tops with cream; sprinkle generously with sanding sugar. Bake, rotating sheet once, until golden brown and cooked through, 25-28 minutes (gaps should be gone, so you have a single but easily separable biscuit). Let cool on sheet 10 minutes, then carefully lift with 2 large spatulas onto a wire rack. Let cool almost but not quite completely, about 1 hour.

    For the berries and cream:

    Meanwhile, combine strawberries, granulated sugar, salt, and lemon juice; let stand, stirring occasionally, until juicy, about 30 minutes. Beat cream with vanilla and powdered sugar on medium-high speed to stiff peaks.

    To serve:

    Carefully slide biscuit onto a serving platter. Spoon 2 cups whipped cream over biscuit; top with 3 cups berry mixture, drizzling with some juices. Sprinkle with berry powder; serve immediately, with remaining whipped cream and berries on the side.