(courtesy of John Weatherson, chef/co-owner, Restaurant Trokay in Truckee. Serves 8)
1¾ sticks butter
6 egg yolks
1 cup sugar
2⅓ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon fine sea salt
1 tablespoon high-quality vanilla extract
2 pints fresh strawberries at the peak of ripeness
½ cup sugar
1 pint heavy cream
3 tablespoons confectioners sugar
1 pinch fine sea salt
Melted butter, as needed
Preheat oven to 400 degrees F. Clean and remove the stems of the strawberries and wash them in cold running water. Set on clean towels or a rack to dry.
Cut berries as much or as little as you like, and in whichever fashion you’d like. Pick one cut (half, quarter, slice, etc.), but keep in mind that a consistent cut will promote consistent and even maceration.
Place cut berries in a bowl with the sugar and toss to combine. Cover and let sit at room temperature to macerate the berries. Over the course of 30 minutes to an hour, they will release their juices (which will become part of the sauce), their texture will soften, and the flavor will intensify. Next, it’s time to make the shortcake.
Mix dry ingredients and set aside (flour, baking powder, salt). Cream butter, sugar, and vanilla extract in a stand mixer fitted with paddle attachment until just fully incorporated. Add egg yolks, 1 at a time. Once all yolks are incorporated, add dry ingredients in 2 additions. Once the flour mixture is fully incorporated, the dough is ready to roll and bake. If you don’t need the whole recipe batch, you can wrap part of the raw dough in plastic wrap, parchment paper, or foil, and freeze for use at a later date. The strawberry shortcakes are great with morning coffee and tea as well.
Roll out dough to ½-inch thickness and cut circles using a cookie cutter. Place on silicone baking mat or parchment paper-lined sheet pan brushed with melted butter. Brush tops of the shortcakes lightly with melted butter. Bake 7 to 10 minutes, or until lightly golden brown on the exterior.
In a stand mixer fitted with the whip/whisk attachment, whip cream on high to create medium peaks, then gradually add confectioners sugar and 1 two-finger pinch of salt (thumb and index finger only, but as much as you can achieve with those two fingers). Once stiff peak has been achieved, stop the mixer. Now, you’re ready to plate.
To assemble, plate the dish in layers, starting with some whipped cream on bottom to provide a stay for the shortcake and strawberry layers. Keep going until multiple layers are achieved, using the strawberries and their juices to soak the cake.
Optional garnishes:
Sieved powdered sugar
Mint leaves
Anise hyssop flowers
Basil leaves
Balsamic roasted strawberries
