Strawberry Shortcake

My favorite dessert of summer 2018 :)

Strawberry Shortcake by Bon Appetit 

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

RECIPE PREPARATION

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.

Isaac laughs at me but I LOVE the raw dough for these shortcakes. I'm always very excited to lick the spoon. I think it is the corn in them that makes me love it so. And I don't feel bad about it because the eggs aren't raw! :)