easy drop berry shortcakes
INGREDIENTS
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The trickiest thing I’ve found about them? Not eating them plain, the moment they’re cool enough to handle. They make such a great breakfast scone/sweet biscuit, I’m sure you’ll see what I mean. They’ve got me dreaming of “breakfast short
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Quite often, when a recipe calls for 2 egg yolks, it can be replaced with 1 whole egg. However, I never tried it here. I wanted the richness and color. But, I suspect it will not ruin anything if you want to find out how it goes.
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Note: The photos above show a half-recipe.
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SHORTCAKES
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2 1/4 cups (295 grams) all-purpose flour
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2 1/4 teaspoons baking powder
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3/4 teaspoon baking soda
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3 tablespoons (40 grams) granulated sugar
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1/4 teaspoon fine sea or table salt
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6 tablespoons (85 grams or 3 ounces) unsalted butter, cold, cut into chunks
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2 large egg yolks
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3/4 cup plus 2 tablespoons (205 ml) heavy cream
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3 tablespoons (35 grams) raw or turbinado sugar
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TO FINISH
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1 pound (455 grams) strawberries or mixed berries, hulled and halved if large
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2 tablespoons (25 grams) granulated sugar, or more to taste
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1 tablespoon (15 ml) fresh lemon juice (optional)
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1 cup (235 ml) heavy or whipping cream
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Make shortcakes: Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
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In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt until largest should be no bigger than a small pea. In a small bowl, whisk yolks with a splash of cream, then pour rest of cream in and whisk to combine. Po
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Divide dough into 6 (for large, 3 1/2 to 3 3/4-inch wide and up to 2-inch
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