11 weeks. Oh, what’s this? Baby is as big as a large strawberry. Um. The giant weird ones they grow in greenhouses in the dead of winter kind of large? Or, like, the naturally sized large strawberries? I’m guessing the latter.
I couldn’t pass up a chance to make Strawberry Shortcake for this one. Summer strawberries are my favorite month to eat them despite our new fangled ability to buy them year ‘round. Because hello, they taste so much better when grown during the months they are supposed to be in. The short cakes soft pillowy center with a sugary crackle crust on top. This recipe is fun because the addition of hard boiled egg yolks into the biscuit-type dough adds a yummy richness to the finished shortcake. Homemade whipped cream with vanilla beans and powdered sugar? Yes, Please.
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
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.
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.
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 shortcake and serve immediately.