CLASSIC STRAWBERRY SHORTCAKE

For the berries

• 2 pints fresh strawberries, rinsed and hulled
• Juice of 1 lemon
• ¼ cup sugar

For the biscuits

• 3 cups all-purpose flour, plus more for dusting
• ½ cup plus 2 tablespoons granulated sugar
• 1 tablespoon plus 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• 9 tablespoons cold unsalted butter, cut into small pieces
• 1 ¼ cups plus 1 tablespoon heavy cream
• 2 large eggs
• 6 tablespoons coarse sanding sugar

For serving

• ½ cup cold heavy cream

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

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 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

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

5. Whip cream and serve

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.

Recipe by Martha Stewart, as part of the Growing with Martha Stewart partnership.