Strawberry Shortcake

Ingredients:

  • 2 hard-boiled egg yolks, cooled
  • 1⅓ cups all-purpose flour
  • 3 tablespoons semolina flour or fine-grind cornmeal
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • ⅔ cup plus 2 tablespoons heavy cream
  • Granulated sugar (for sprinkling)
  • 1½ pounds strawberries (about 1 quart), hulled and chopped
  • ¼ cup granulated sugar
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • 2 teaspoons fresh lemon juice, divided
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ vanilla bean, halved lengthwise

Preparation:

  1. Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in ⅔ cup cream, then pulse 2–3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.
  2. Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. Cover and chill until cold, 20–25 minutes.
  3. Preheat oven to 350°. Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28–32 minutes. Let cool.
  4. Do Ahead: Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.
  5. Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbsp. water; let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low.
  6. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12–18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.
  7. Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form.
  8. Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms.

Yield:
6 servings

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