Dessert: BA's Best Strawberry Shortcake

Recipe by Chris Morocco You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA's Best, a collection of our essential recipes.

Ingredients

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)

Instructions

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.

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