If this isn’t your go-to summer dessert, we don’t know what is! Light and fresh – simply delicious!
What You’ll Need:
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
¼ teaspoon 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)
1 ½ pounds strawberries (about 1 quart), hulled, halved, quartered, if large
¼ cup granulated sugar
1 cup heavy cream
2 Tablespoons powdered sugar
½ vanilla bean, halved lengthwise
1 Tablespoon Grand Marnier for whipping cream, optional
What to Do:
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 several times just to bring it together and work in any dry spots.
Using a 2 oz. ice cream scoop, make 11-12 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.
Preheat oven to 350 degrees. Brush tops of shortcakes with remaining 2 Tablespoons cream and sprinkle with course 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.
In a medium bowl, toss strawberries with granulated sugar to combine. Set aside or refrigerate until ready to use.
Combine heavy cream, powdered sugar, and Grand Marnier in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form. Split shortcakes and add strawberries and whipped cream among the bottoms. Close with shortcake tops.