Recipe: Strawberry Shortcake

This is a delicious snack that (shh...) I've even eaten for breakfast because it's almost like a scone and I'm a grown-up and can do what I want. :)
​
INGREDIENTS
For the shortcake
2         Egg Yolks (hard boiled)
1⅓ c    Flour
1 tsp    Baking Powder
1¼ c     Kosher Salt
3 Tbs   Granulated Sugar
6 Tbs   Butter (chilled)
⅔ c      Heavy Cream
2 Tbs   Sanding Sugar or Granulated Sugar (for sprinkling)

For the filling
1½ lbs     Fresh Strawberries
¼ c          Granulated Sugar
1 tsp        Lemon Zest
1 pinch   Kosher Salt
2 tsp       Lemon Juice (divided)
1 c           Heavy Cream
2 Tbs      Powdered Sugar
 
INSTRUCTIONS
For the shortcake
Preheat the oven to 300° (on low). 

Combine the egg yolks, flour, baking powder, salt, and sugar in food processor and pulse until combined. Pulse in small chunks of the chilled butter until butter pieces are about pea-sized and incorporated throughout. 

Add the cream and pulse 2 or 3 times to incorporate. 

Remove dough from food processor and gently fold dough together to combine and mix in any dry spots. Do not over knead.

Using a ¼ scoop make 6 balls and place on parchment lined baking sheet. Don't flatten the dough. 

Chill in the fridge until cold (about 20-25 minutes). 

Take shortcakes out of fridge and brush with cream. Sprinkle sugar on top. 

Bake about 20-28 minutes until golden and sides are firm to the touch. Cool before serving. 

For the filling
Toss strawberries, sugar, lemon zest, and salt together in a medium bowl. 

Put half of strawberries in sauce pan and add 1 tablespoon of water. Simmer over low heat until berries start to break down and become jammy and liquid is syrupy (about 12-18 minutes).

Cool. Once mixture is cool, add 1 teaspoon of lemon juice. Add 1 teaspoon of lemon juice to the berries still left in the bowl.

Combine heavy cream, powdered sugar, and pinch of salt in blender. Beat cream until soft peaks form. 
 
For assembly
Cut shortcakes in half. Add cooked strawberries, then raw strawberries, then the whipped cream to the bottom layer of cake. Top off with top layer of cake.

For you
ENJOY!

Yields: 6