Biscuits, strawberries, whipped cream. Those are the base components of a classic strawberry shortcake. I vary it a little by using Chantilly cream which is a more indulgent version of whipped cream: heavy cream whipped with sugar and vanilla extract. The biscuits are a variation of my go-to recipe, but sweeter and incorporating Rose Levey Beranbaum’s trick of adding hard-cooked egg yolk for extra color, lightness and tenderness (the regular version also works very well, though I suggest using all butter versus half butter and half lard). You’ll need:
11 ounces (2 cups) White Lily all-purpose (NOT self-rising) flour OR a combination of 5 ounces (1 cup) all-purpose flour plus 6 ounces (1 1/4 cups) cake flour
2 hard-cooked egg yolks, pressed through a fine mesh strainer
1 teaspoon salt
1 tablespoon baking powder
1 ounce sugar
2 ounces cold butter, cut into small pieces
6 ounces (3/4 cup) buttermilk
About 4 cups fresh strawberries, sliced
4 tablespoons sugar
1 recipe Chantilly Cream (see Components Menu)
Preheat oven to 500 degrees, arranging a rack on the top shelf of the oven. Once that’s done, combine the fruit and the sugar and allow to sit (macerate).
Sift the flour and leavening together into a bowl. Add the salt and egg yolk and whisk to combine. Add butter and rub between your fingers until the mixture looks like coarse meal. Add cold buttermilk and with a spatula, slowly and gently bring the dough together. Turn out onto a lightly floured board and knead once or twice to form a smooth dough. Pat into a mass about 3/4″ inch thick and using a biscuit cutter, cut into 2 3/4″ rounds. You’ll have 7-8 portions. Brush with melted butter, sprinkle with sugar and bake 10-12 minutes until golden.
Prepare the Chantilly cream. When the biscuits have cooled, split them and lay them on individual plates. Spoon on some of the Chantilly cream, then a layer of the macerated strawberries, then apply the tops of the biscuits. Add another layer of Chantilly cream and finish with more strawberries. Consume immediately, with gusto.