Bon Appetit's Best Strawberry Shortcake
You’re looking at the quintessential June dessert, perfected by the BA test kitchen. This is part of Bon Appetit's Best, a collection of their essential recipes.
- 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
- 1½ pounds strawberries hulled, halved, quartered if large, about 1 quart
- 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
- Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-sized 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-ounce 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 Tablespoons cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28–32 minutes. Let cool.
- 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 Tablespoon 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 teaspoon lemon juice. Stir remaining 1 teaspoon 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.
Do Ahead: Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving. Recipe courtesy of Chris Morocco (Bon Appétit).
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