About BA’s Best Strawberry Shortcake

This Strawberry Shortcake from Bon Appétit (Chris Morocco) is truly the perfect summer dessert. The shortcakes are insanely tender, light, and buttery thanks to an unexpected ingredient — hard-boiled egg yolks — and the double-strawberry treatment (jammy compote + fresh macerated berries) makes every bite bright and juicy. Topped with vanilla bean whipped cream, it’s nostalgic, elevated, and basically summer on a plate. If you’re looking for the BEST classic shortcake, this is it.

Why You’ll Love This Recipe

The shortcakes are soft, moist, and never dry
Two types of strawberries: jammy compote + fresh macerated berries
Vanilla bean whipped cream = dreamy and aromatic
Perfect make-ahead elements for entertaining
Balanced sweetness — not too sugary
A proven Bon Appétit recipe loved by thousands
Restaurant-quality but totally doable at home

Ingredients You’ll Need

For the Shortcakes:
All-purpose flour, semolina or cornmeal, baking powder, kosher salt, sugar, hard-boiled egg yolks, cold butter, heavy cream, sanding or granulated sugar

For Assembly:
Strawberries, sugar, lemon zest + juice, heavy cream, powdered sugar, vanilla bean

How to Make It

Make the shortcake dough by pulsing dry ingredients, hard-boiled yolks, and butter in a food processor, then add cream and gently bring everything together. Scoop the dough into rounds, chill, brush with cream, sprinkle with sugar, and bake until golden. Meanwhile, macerate half the strawberries and cook the other half into a syrupy compote. Whip the cream with powdered sugar and vanilla bean. Split the cooled shortcakes and layer with jammy strawberries, fresh berries, and whipped cream.

Tips for Success

Don’t skip the hard-boiled egg yolks: They add richness and tenderness.
Chill the dough balls before baking: Helps them keep their shape and rise beautifully.
Use a mix of macerated + cooked strawberries: Adds texture and deep flavor.
Soft peaks for the whipped cream: Makes it cloud-like and perfect for layering.
Don’t overmix the dough: Handle it gently to keep the shortcakes tender.
Use peak-season berries if possible: The flavor payoff is huge.

Frequently Asked Questions

Do I need a food processor?
It helps, but you can mix by hand using a pastry cutter.

Can I make the shortcakes ahead?
Yes! Bake them a few hours ahead or freeze unbaked dough balls for later.

Can I use vanilla extract instead of a vanilla bean?
Yes — use 1½ teaspoons vanilla extract in the cream.

Can I skip the compote step?
You can, but the jammy strawberries make the dessert exceptional.

What if my strawberries aren’t very sweet?
Add an extra tablespoon of sugar to the macerated berries.

What to Serve With Strawberry Shortcake

Fresh mint or basil
Vanilla or strawberry ice cream
Lemonade or iced tea
Grilled peaches or nectarines

More Recipes You’ll Love

Pear Upside-Down Cake
Custard with Strawberries & Crumble
Pumpkin Coffee Cake
Salted Brown Butter Rice Krispie Treats
Custard-y French Toast
Sweet Potato Mac & Cheese

BA’s Best Strawberry Shortcake Recipe

Recipe by Chris Morocco, Bon Appétit
Serves 6

Ingredients

Shortcakes

2 hard-boiled egg yolks, cooled
1⅓ cups all-purpose flour
3 Tbsp semolina flour or fine cornmeal
1 Tbsp baking powder
¼ tsp kosher salt
3 Tbsp granulated sugar
6 Tbsp cold unsalted butter, cut into pieces
⅔ cup + 2 Tbsp heavy cream
Sanding or granulated sugar, for sprinkling

Strawberries

1½ lbs strawberries, hulled and halved (quartered if large)
¼ cup granulated sugar
1 tsp lemon zest
Pinch of salt
2 tsp fresh lemon juice, divided

Whipped Cream

1 cup heavy cream
2 Tbsp powdered sugar
Seeds from ½ vanilla bean (or 1½ tsp vanilla extract)

Shortcake Instructions

Make the dough
Add egg yolks, both flours, baking powder, salt, and sugar to a food processor. Pulse to combine. Add butter and pulse until the pieces are pea-sized.
Drizzle in ⅔ cup cream and pulse just 2–3 times until the dough barely comes together.
Shape and chill
Turn dough onto a work surface and gently fold a few times to bring it together.
Scoop into 6 mounded balls using a 2-oz scoop or ¼ cup measure.
Place on a parchment-lined sheet and chill 20–25 minutes.
Bake
Preheat oven to 350°F.
Brush tops with the remaining 2 Tbsp cream and sprinkle with sugar.
Bake 28–32 minutes, until golden and firm on the sides.
Let cool completely.

Strawberry Instructions

Macerate
Toss strawberries with sugar, lemon zest, a pinch of salt, and 1 tsp lemon juice.
Set half aside to macerate.
Make the compote
Transfer the other half to a small saucepan with 1 Tbsp water.
Cook over medium-low, stirring occasionally, until jammy and syrupy, 12–18 minutes.
Let cool, then stir in the remaining 1 tsp lemon juice.

Whipped Cream Instructions

Combine heavy cream, powdered sugar, and vanilla bean seeds.
Beat until soft peaks form. Don’t overwhip.

Assembly

Split each shortcake in half.
Spoon compote onto the bottoms, then add macerated strawberries.
Top with whipped cream.
Close with the shortcake tops and serve immediately.

BA’s Best Strawberry Shortcake