James Beard’s Strawberry Shortcakes
~ adapted from An American Place ~
Hard-boil 2 large eggs.
Sift together dry ingredients.
Cube 6 tablespoons chilled unsalted butter.
With fingertips, work butter into flour until mix resembles coarse crumbs.
Through a fine sieve, press the egg yolks with fingers.
Add yolks and 1 cup heavy cream. Gently mix ’til dough just comes together.
Turn dough onto a lightly floured board and knead for a smooth dough, just a few turns. Pat down the dough to make a 1-inch thickness. Cut into 6 shortcakes, 2 1/2-inch rounds.
Brush tops with melted butter,
sprinkle with sugar. Place shortcakes in the refrigerator, covered, for 1 hour before placing onto a parchment-lined baking sheet in a 350 degree oven for 12 to 15 minutes.
While shortcakes are cooling, prepare strawberries.
Slice and cut 3 pints strawberries, stir in 2 to 4 tablespoons sugar.
Whip 2 cups heavy cream to form soft peaks form, add in 2 tablespoons sugar. Stack and serve, enjoy.
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