BA's Best Strawberry Shortcake
InternationalHardVegetarian

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. 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.

Cooking Timer

02:25:00
Custom Timer (minutes)

Recipe Info

Prep Time:61 min
Cook Time:84 min
Total Time:145 min
Difficulty:Hard
Servings:6