Strawberry Shortcake just screams “summer is here!” It’s an easy recipe to make if you are worried about a lack of baking experience. A shortcake is a lot like a biscuit but with some added sugar and cream. This recipe also adds a richness to the dough with hardboiled egg yolks smushed into the mix. The strawberries are macerated in sugar first so that a syrup develops that drenches the shortcake just so. Fresh tangy strawberries snuggle into cool sweetened whip cream-anything better than that I ask you?
Ingredients
Shortcakes:
2 cups all-purpose flour, plus additional for rolling
1 tablespoon plus 1/2 teaspoon baking powder
1/4 cup sugar
1/8 teaspoon kosher salt
6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
2 hard-boiled egg yolks, pushed through a small mesh sieve
3/4 cup heavy cream, chilled
1 tablespoon unsalted butter, melted
Turburino sugar to top shortcakes
Fruit Filling:
3 pints fresh strawberries, washed, hulled, and halved or quartered, depending on size
2 tablespoons sugar
Squeeze of lemon
Whipped Cream:
1 cup heavy cream, chilled
1 tablespoon sugar
Make the shortcakes:
In a large bowl, sift together the flour and baking powder. Mix in 1/4 cup of the sugar and salt. Add the chilled butter cubes and using your fingertips, work the butter into the flour mixture until it has the consistency of coarse crumbs. Add the sieved hard-boiled egg yolks. Slowly add the cream in small increments, blending into the mixture until absorbed before adding more; gently mix until the dough just comes together.
Turn the dough onto a lightly floured board and gently knead into a smooth ball (about two or three turns). Gently pat down the dough to make a flat 1-inch-thick slab. Using a lightly floured 2 1/2-inch-round biscuit cutter, cut straight down to create 6 shortcakes. Place the shortcakes on a plate lined with waxed paper or plastic wrap and refrigerate for an hour.
Preheat the oven to 450°F.
Just before baking brush the tops of each shortcake with melted butter (or a beaten egg) and sprinkle with the remaining Turbinado (or Demerara) sugar. Transfer the chilled shortcakes to a parchment-lined baking sheet. Bake on the center rack of the oven until golden and firm to the touch, about 15 minutes. Remove from the oven and let cool.
Prepare the strawberries:
While the shortcakes cool, prepare the fruit filling and whipped cream. Place the strawberries in a large bowl. Gently fold in the sugar and let sit until macerated.
In the bowl of a stand mixer fitted with a whisk attachment, whip the chilled heavy cream on low and gradually increase speed until it begins to thicken. Reduce speed, add sugar, and begin to slowly increase the speed until the whipped cream is thickened, about 4 minutes total.
Assemble the Shortcakes:
Using a fork or serrated knife, cut the shortcakes in half. Place the bottom halves on plates and generously spoon the macerated strawberries and juices over them. Top with a heaping dollop of whipped cream. Top with the other half of the shortcake and serve immediately.
