Freshly picked spring strawberries are heaven on earth! I feel we need just one more trip to the strawberry patch this season before it's over, because, seriously. Those strawberries. And, I'll be definitely making this recipe again...

Classic Strawberry Shortcake 

Adapted from Martha Stewart

(Serves 6-8)

Ingredients 

For the berries 

• 2 pints fresh strawberries, rinsed and hulled 
• Juice of 1 lemon 
• 1/8 cup sugar 

For the biscuits 

• 3 cups all-purpose flour, plus more for dusting 
• 1/2 cup plus 2 tablespoons granulated sugar 
• 1 tablespoon plus 1 1/2 teaspoons baking powder 
• 3/4 teaspoon salt 
• 9 tablespoons cold unsalted butter, cut into small pieces 
• 1 1/4 cups plus 1 tablespoon heavy cream 
• 2 large eggs 
• 6 tablespoons coarse sanding sugar 

For serving 

• 1/2 cup cold heavy cream and sugar to taste

Directions 

1. 
   

   Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour. 
2. 
   

   Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 1/4 cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly. 
3. 
   

   Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 1/2-inch round cutter (I used a heart shaped one) dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar. 
4. 
   

   Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly. 
5. 
   

   When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.

This recipe was a hit! I grew up with angel food or poundcake for strawberry shortcake, but the biscuits make it seem so Southern! Don't forget to work fast with your dough and keep it cold - the secret to nice fluffy biscuits!

For more strawberry recipes from years past, look here! 

Strawberries For Days, What We Do With Our Strawberries, and Spring Is For Strawberries  🍓