OK, so this post isn’t exactly “seasonal” or “timely.” So, I’m a bad “blogger” and “person.” You might take all that sass talk back when you try these shortcakes. They are really different from what I grew up with- impossibly tender and delicate, instead of biscuity and sturdy. I love both types, but I think they just go with different fruits. This recipe would be perfect with raspberries or blueberries. The other would be better with strawberries or peaches. Fair enough?
There’s one super nutty step in this that I loved. You add a pulverized cooked egg yolk. That way, you get the fat and richness, but not the moisture. Kooky.
1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 teaspoons lemon or orange zest (optional)
2/3 cup plus 1 tablespoon heavy cream
- In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
- Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
- Use a cookie cutter to make shapes of your choice. Chill for 20 minutes and up to 2 hours.
- Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with sugar (course/decorative if you have it). Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
- While the shortcakes are baking, toss the berries with a little sugar and lemon juice. Let stand several minutes. The sugar pulls out moisture from the berries and the lemon balances the sweetness and prevents browning.
- Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.