James Beard's Strawberry Shortcake

Beard’s heirloom shortcake with tender biscuits enriched by hard-boiled egg yolk, piled with macerated strawberries and whipped cream.

Ingredients

• 2 quarts fresh strawberries, hulled and sliced
• 1/2 cup plus 3 tablespoons granulated sugar, divided
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cubed
• 2 hard-boiled egg yolks, sieved
• 3/4 cup heavy cream, plus more for brushing
• 1 1/2 cups cold heavy cream, for whipping
• 1 teaspoon vanilla extract

Directions

1. Toss the sliced strawberries with 1/2 cup sugar and let macerate at room temperature for at least 30 minutes.
2. Preheat the oven to 425 degrees F. Whisk together the flour, 2 tablespoons sugar, baking powder, and salt.
3. Cut in the cold butter and the sieved egg yolks until the mixture resembles coarse meal.
4. Stir in 3/4 cup cream just until a soft dough forms. Pat out 3/4 inch thick and cut into 6 to 8 rounds.
5. Brush the tops with cream, sprinkle with the remaining 1 tablespoon sugar, and bake 15 to 18 minutes until golden. Cool slightly.
6. Whip the 1 1/2 cups cold cream with the vanilla to soft peaks.
7. Split the warm shortcakes, spoon on the strawberries and their juices, add a generous dollop of whipped cream, and cap with the tops.

Notes

Adapted from James Beard’s cherished family strawberry shortcake, with its signature egg-yolk-enriched dough.