Martha Stewart's Strawberry Biscuit Sheet Cake
TODAY
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Rating:
4.266667 (45 rated)
Cook time:
Prep time:
Servings:
12

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.

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
    • 1½ sticks cold unsalted butter, cut into pieces
    • 1¼ 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
    • 1¼ 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)

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.

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