Ingredients:
Shortcakes
- 2 hard-boiled egg yolks, cooled
- 1⅓ cups all-purpose flour
- 3 tablespoons semolina flour or fine-grind cornmeal
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 3 tablespoons granulated sugar
- 6 tablespoons chilled unsalted butter, cut into pieces
- ⅔ cup plus reserve 2 tablespoons heavy cream
- Sanding or granulated sugar (for sprinkling)
Strawberries
- 1½ 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
- Optional 1 Tablespoon Grand Marnier for whipping cream
Directions
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 ⅔ 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°. Brush tops of shortcakes with remaining 2 Tbsp. 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 add macerated strawberries and whipped cream among bottoms. Close with shortcake tops.
Recipes complementary from Chef Jodi Abel, cookbook author, chef and owner of LaJollaCooks4U.
Lajollacooks4u is a unique cooking event company and specializes in team building cooking programs and special events cooking parties. Chef Jodi has California Cuisine recently released virtual cooking programs and
Chef Jodi specializes in California cuisine and likes to use what is fresh and in season seasons and grown locally. She is a big fan of our farm boxes. For more information on her California Cuisine Cookbook, cooking programs and recipes please visit her website www.lajollacooks4u.com.