BA'S BEST STRAWBERRY SHORTCAKE

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BA's Best Strawberry Shortcake image

You're looking at the quintessential June dessert, perfected by the BA Test Kitchen.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Summer     Strawberry     Biscuit     Milk/Cream     Vanilla     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 19

For the shortcakes:
2 hard-boiled egg yolks, cooled
1 1/3 cups all-purpose flour
3 tablespoons semolina flour or fine-grind cornmeal
1 tablespoon baking powder
1/4 teaspoon kosher salt
3 tablespoons granulated sugar
6 tablespoons chilled unsalted butter, cut into pieces
2/3 cup plus 2 tablespoons heavy cream
Sanding or granulated sugar (for sprinkling)
For assembly:
1 1/2 pounds strawberries (about 1 quart), hulled, halved, quartered if large
1/4 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
1/2 vanilla bean, halved lengthwise

Steps:

  • Make the 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 2/3 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 1/4-cup measuring cup.) Cover and chill until cold, 20-25 minutes.
  • Preheat oven to 350°F. 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.
  • To assemble:
  • 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.
  • Do Ahead
  • Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.

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