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
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.
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.