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–+ servings

Bon Appétit's Best Strawberry Shortcake

You’re looking at the quintessential warm-weather dessert, perfected by the BA test kitchen. This is part of Bon Appétit's Best, a collection of their essential recipes.
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Course Desserts
Servings 6 servings

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 hulled and 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

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-sized pieces remain. Drizzle in ⅔ cup cream, then pulse 2 to 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 to 25 minutes.
  • Preheat oven to 350°F. 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 to 32 minutes. Let cool.

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 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 to 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.

Notes

MAKE AHEAD: Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.
Recipe courtesy of Chris Morocco (Bon Appétit).
Keyword recipe, shortcake, strawberry, summer
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