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Martha Bakes: South Atlantic Episode

Martha Bakes South Atlantic Episode

Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

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Entertaining in the South Atlantic wouldn’t be complete with a delicious dessert. Today, a few of Martha’s regional favorites: Virginia peanut pie, a cross between a peanut butter cookie and peanut brittle; a birthday favorite of Martha’s, Lady Baltimore cake; and the ever-popular strawberry shortcake. And an inventive accompaniment to your next slice of pie.

This Week’s Recipe

Classic Strawberry Shortcake

strawberry-shortcake

Martha Stewart's Montgomery Pie recipe was featured the South Atlantic episode of Martha Bakes.

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Ingredients

  • For the berries:
  • 2 pints fresh strawberries, rinsed and hulled
  • Juice of 1 lemon
  • 1/4 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

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 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.

 

Additional Recipes

Additional recipes and video clips from the episode are available on MarthaStewart.com.

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