Happy Fourth of July ! I had to make these fantastic shortcakes after reading about them in the recent grilling issue of Bon Appetit.
We’ve all had various forms of strawberry shortcake. Pound cake, sponge cake, angel food cake, and biscuits are commonly used as the base for this special summer dessert.
Actual shortcake, not so much… But here is how The BA test kitchen perfected the shortcake with a very surprising ingredient!
The article says it best…
“… Your foundation is everything. Sponge cakes turn to mush, while flaky biscuits lack the crumb to stand up to juicy fruit. We found the sweet spot, achieving ultra-tenderness via a surprising trick: hard-cooked egg yolks in the batter that stall gluten development.”
These delicious shortcakes are filled with a combination of macerated berries “and “a strawberry compote which is then topped with a “to die for” soft and pillowy whipped cream flavored with vanilla bean seeds.
After one bite I had no doubt the test kitchen of Bon Appetite has come up with the “perfect shortcake” for this quintessential holiday dessert. Here’s the recipe… oh, and Happy 4th of July to you!
BA’s Best Strawberry Shortcake
( The Grilling Issue of Bon Appetite, June, 2016)
Shortcakes
2 hard-boiled egg yolks, cooled
1 and 1/3 cups all-purpose flour
3 tablespoons semolina flour or fine-ground cornmeal
1 tablespoon baking powder
¼ 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)
Assembly
1 and ½ pounds strawberries (about 1 quart), hulled, halved, quartered if large
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
Shortcakes
Preheat oven to 350 degrees. 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 ½ 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 ince 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.
Brush tops of shortcakes with remaining 2 tablespoons of cream and sprinkle with sanding sugar.
Bake until golden and sides are firm to the touch, 28-32 minutes. Let cool.
Do Ahead: Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.
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 is 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 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. 6 servings.
