If this isn’t your go-to summer dessert, we don’t know what is! Light and fresh – simply delicious!

What You’ll Need:

Shortcakes:
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)

Strawberries
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.

Assembly:

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.