From bon appetit (https://www.bonappetit.com/recipe/bas-best-strawberry-shortcake)
INGREDIENTS
Shortcakes
- 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
- Sanding or granulated sugar (for sprinkling)
Assembly
- 1½ pounds strawberries (about 1 quart), hulled,
halved, quartered if large
- 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
RECIPE PREPARATION
Shortcakes
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.
Using a 2-oz. ice cream scoop, make
6 balls and place on a parchment-lined baking sheet. Do not flatten. (Or
measure out mounded scoops with a ¼-cup measuring cup.) Cover and chill until
cold, 20–25 minutes.
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.
Do Ahead: Shortcakes can be baked 1
day ahead. Store airtight at room temperature. Reheat before serving.
Assembly
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. 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.
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.
Split shortcakes and divide
strawberry compote, macerated strawberries, and whipped cream among bottoms.
Close with shortcake tops.
My Notes:
1. I made the shortcakes in the late morning and reheated them in the toaster oven before serving, which I would recommend. I hardboiled the eggs by steaming them for 12 minutes then transferring them to an ice bath.
2. The shortcakes are rather perfect. They are not dry but neither are they mushy. They are almost like a very soft biscuit. The biscuits took about 22 minutes in my oven, but remember that my oven tends to run hot.
3. I used granulated sugar on top as I did not have sanding sugar. I also brushed the tops with cream without measuring how much cream I used.
4. I broke the dough apart into 6 biscuits-- I didn't really bother with the ice cream scoop.
5. I made most of the strawberries into the compote, although I did reserve maybe 1/4 (instead of the half that the recipe recommends) and I would do that again. The contrast between the two strawberries is nice. Also, because my strawberries were on the sour side, I did not add any lemon juice to the macerated strawbs (though I did for the compote ones)
6. I used vanilla extract in the whipped cream, it was fine.
7. Not pictured below but when I served it I put more strawberries and cream on the side. Next time, I'd consider serving open face.
8. Overall, I would totally make this recipe again-- it's delicious and really features the strawberries!
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