BA's Best Strawberry Shortcake

Ingredients

• 2 hard-boiled egg yolks
• cooled
• 1 1/3 cups all-purpose flour
• 3 tablespoons semolina flour or fine-grind cornmeal
• 1 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 3 tablespoons granulated sugar
• 6 tablespoons chilled unsalted butter
• cut into pieces
• 2/3 cup plus 2 tablespoons heavy cream
• Sanding or granulated sugar (for sprinkling)
• 1 1/2 pounds strawberries (about 1 quart)
• hulled
• halved
• quartered if large
• 1/4 cup granulated sugar
• 1 teaspoon finely grated lemon zest
• Kosher salt
• 2 teaspoons fresh lemon juice
• divided

Instructions

1. 1

   Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine.

2. 2

   Add butter and pulse until only pea-size pieces remain.

3. 3

   Drizzle in 2/3 cup cream, then pulse 2–3 times to barely incorporate.

4. 4

   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.

5. 5

   Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet.

6. 6

   Do not flatten. (Or measure out mounded scoops with a 1/4-cup measuring cup.) Cover and chill until cold, 20–25 minutes.

7. 7

   Preheat oven to 350°F.

8. 8

   Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar.

9. 9

   Bake until golden and sides are firm to the touch, 28–32 minutes.

10. 10

    Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine.

11. 11

    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.

12. 12

    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.

13. 13

    Let cool, then stir in 1 tsp. lemon juice.

14. 14

    Stir remaining 1 tsp. lemon juice into macerated strawberries.

15. 15

    Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl.