
BA's Best Strawberry Shortcake
A delicious international dish. Perfect for vegetarians.
Total Time
145 min
Serves
6
Rating
0.0 (0)
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
Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine.
- 2
Add butter and pulse until only pea-size pieces remain.
- 3
Drizzle in 2/3 cup cream, then pulse 2–3 times to barely incorporate.
- 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
Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet.
- 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
Preheat oven to 350°F.
- 8
Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar.
- 9
Bake until golden and sides are firm to the touch, 28–32 minutes.
- 10
Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine.
- 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
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
Let cool, then stir in 1 tsp. lemon juice.
- 14
Stir remaining 1 tsp. lemon juice into macerated strawberries.
- 15
Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl.