BA’s Best Strawberry Shortcake

bas-best-strawberry-shortcake-1

Makes: 6 servings

You’re looking at the quintessential June dessert, perfected by the BATest Kitchen. This is part of BA’s Best, a collection of our essential recipes.

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

Instructions

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.

Author: Chris Morocco

Publication: bonappetit

Photo: Linda Xiao

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