BA’s Best Strawberry Shortcake
This BEST Strawberry Shortcake recipe by Bon Appétit is super delicious and the perfect summer dessert. The shortcakes were so moist and light and the strawberries and whip cream are just BEYOND. Try this recipe and live your best summer LIFE!
Best Strawberry Shortcake Recipe
Recipe courtesy of Chris Morocco (Bon Appétit)
Ingredients
Servings 6
Shortcakes
2 hard-boiled egg yolks cooled
1⅓ cups all-purpose flour
3 Tablespoons semolina flour or fine-grind cornmeal
1 Tablespoon baking powder
¼ teaspoon kosher salt
3 Tablespoons granulated sugar
6 Tablespoons chilled unsalted butter cut into pieces
⅔ cup plus 2 Tablespoons heavy cream
Sanding or granulated sugar for sprinkling
Assembly
1½ pounds strawberries hulled and halved, quartered if large, about 1 quart
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
Shortcake 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-sized pieces remain. Drizzle in ⅔ cup cream, then pulse 2 to 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 ice 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 to 25 minutes.
Preheat oven to 350°F. Brush tops of shortcakes with remaining 2 tablespoons cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28 to 32 minutes. Let cool.
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 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 to 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 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.
