Ingredients

2 hard boiled egg yolks, cooled

One and one half all purpose flour

3 tablespoons semolina flour or fined –grined – cornmeal

1 tablespoon baking powder.  

¼ kosher salt

3 tablespoon granulated sugar

Cut into pieces

2/3cup plus

2 tablespoon heavy cream

Quatered if large

¼ cup granulated sugar

1 tsp finely grated lemon zezt

Kosher salt

2 tsp fresh lemon juice

½ vanilla bean, halved, lenghtwise.

Method

Preheat oven to 350°C.  Pulse egg yolks, both floours, baking powder,  salt and granulated sugar in a food processor to combine. Add butter and pulse 2-3 times to barely incorporate. Transfer dough to a work in a dry spots, 6 balls and place on a parchment-lined baking sheet. Do not flatten. Or measure out mounded scoops and ¼ cup measuring cup. Cover and chill until cold 20-25minutes.

Brush tops of shortcakes can be baked 1 day ahead. Store airtight at room temperture. Preheat before serving toss strawberries, granulated, sugar,lemon zest and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 tablespoon water let remaining water let remaining strawbereries macerate while you bring strawberries in saucepan to a gentle simmer over medium low. Cook stairing occasionally and reducing heat it strawberries are stairring to break down and become jammy and liquid is syrup 12-18 minutes .Let cool and stir in 1 teasepoon, lemon juice. Stir remaaining1 tablespoon into a macerated strawberries . Combine heavy cream, powered sugar, and a pinch of salt in a medium bowl. Scarpe in seeds from vanilla beam reserve pod for another use. Beat cream until soft peaks form.

Split shortcakes and divine strawberry complete, macerated strawberries and whipped cream among bottoms. Close with shortcake tops.  

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