Strawberry Shortcake

Ingredients

2 hard-boiled egg yolks, cooled

1 cup all-purpose flour

3 tablespoons semolina flour or fine-grind cornmeal 1 tablespoon baking powder

1/4 teaspoon salt

3 tablespoons granulated sugar

6 tablespoons chilled unsalted butter, cut into pieces plus 2 tablespoons heavy cream

Sanding or granulated sugar (for sprinkling)

11/2 pounds strawberries (about 1 quart), hulled, halved, quartered if large

1/4 cup granulated sugar

1 teaspoon finely grated lemon zest

Salt

2 teaspoons fresh lemon juice, divided

1 cup heavy cream

2 tablespoons powdered sugar

1/2 vanilla bean, halved lengthwise

Preparation

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 cup cream, then pulse 2-3 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-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. Cover and chill until cold, 20-25 minutes.

Preheat oven to 350º. Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28-32 minutes. Let cool.

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 Tbsp. 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, 12-18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. 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.