BA's Best Strawberry Shortcake
A classic strawberry shortcake made with tender, flaky biscuits layered with fresh strawberry compote, macerated strawberries, and vanilla-scented whipped cream. The secret ingredient of hard-boiled egg yolks creates an extra-rich and delicate shortcake texture.
Ingredients
- •2 whole hard-boiled egg yolks
- •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
- •⅔ cup heavy cream
- •2 tablespoons sanding sugar
- •1½ pounds strawberries
- •¼ cup granulated sugar
- •1 teaspoon lemon zest
- •¼ teaspoon kosher salt
- •2 teaspoons lemon juice
- •1 cup heavy cream
- •2 tablespoons powdered sugar
- •½ whole vanilla bean
- •
Cooking Instructions
- 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 2/3 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.
10 min
- 2.
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 1/4-cup measuring cup.) Cover and chill until cold, 20-25 minutes.
25 min
- 3.
Preheat oven to 350°F. 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.
32 min
- 4.
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.
18 min
- 5.
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.
5 min
- 6.
Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms. Close with shortcake tops.
5 min
- 7.
Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.
