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To serve, whip three pints of heavy cream with about one and one-half cups confectioners' sugar, and set out with about five pints of fresh berries for guests to assemble their shortcakes.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Weddings, Summer 2006


  • 5 cups all-purpose flour, plus more for work surface
  • 1/2 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoons
  • 2 1/2 cups heavy cream
  • 1 large egg, lightly beaten
  • Fine sanding sugar, for sprinkling


  1. Preheat oven to 400 degrees. Whisk together flour, granulated sugar, baking powder, and salt in a medium bowl. Using a pastry blender, cut in the butter until thoroughly combined. Using a rubber spatula, stir in the cream.
  2. Turn out dough onto a lightly floured work surface. Pat dough into a rectangle about 1/2 inch thick. If dough is too soft to cut smoothly, place in freezer until firm enough. Using a 2 1/4-inch fluted cutter, cut out rounds, and transfer them to a parchment-lined baking sheet. Brush tops with egg; sprinkle with sanding sugar. Bake until edges of shortcakes begin to turn golden brown, about 20 minutes.

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