Strawberry Shortcakes
Makes 8 large or 10 medium shortcakes.

For the Shortcakes:
6 tablespoons unsalted butter
2 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon fine salt
Zest of 1/2 lemon
1 egg
1/2 cup heavy cream
1 teaspoon vanilla extract
1 egg yolk, lightly beaten, for glazing
Extra granulated or turbinado sugar, for glazing

Steps:
1. Cut the butter into walnut-size cubes, and set in the freezer to chill.
2. Set an oven rack in the middle of the oven and heat to 350°F. Line a large baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, sugar, baking powder, salt and lemon zest; set aside.
4. In a medium bowl, whisk together the egg, cream and vanilla until combined; set aside.
5. Mix the chilled butter into the flour mixture until the butter is broken down in size, but not fully incorporated. Slowly add the egg mixture into the flour-butter mixture until well-incorporated. Do not over mix.
6. Cover the dough in plastic wrap and chill in the freezer for 30 minutes. Prepare strawberries (see recipe below) while you wait.
7. Roll dough to ½-inch thickness. Next, give it a C-Fold, as you would a letter to mail: fold one end 1/3 over the rest, and then fold the other end over the first fold. Roll the folded dough back out to ½-inch and cut into desired shapes. Triangles or circles make for nice shortcakes. I like triangles best because they are so easy to cut with a knife. Transfer shaped shortcakes to the baking sheet.
8. Brush shortcakes with egg yolk and sprinkle with extra sugar.
9. Bake for 25 to 30 minutes, until golden brown. Cool and slice horizontally in half. Note: Dough freezes well.


For the Strawberry Sauce:
4 cups strawberries, cut into bite-size pieces
1/4 to 1/3 cup sugar, depending on the sweetness of strawberries
Zest of 1/2 lemon
Pinch salt
1 to 3 teaspoons lemon juice

Steps:
1. In a large bowl, combine strawberries, sugar, lemon zest, and a pinch of salt. Let sit for at least 30 minutes to macerate. Add lemon juice to taste.

For the Whipped Cream:
1 1/2 cups heavy cream
3 tablespoons sugar, or to taste
1/2 teaspoon vanilla

Steps:
1. If you have time, set whipping bowl in the fridge to chill. (If you do not, skip this step.) Whip cream to soft peaks, adding sugar slowly as you whip. Set aside in the refrigerator.
2. Assemble the shortcakes: lay a shortcake bottom on a plate. Top with the strawberry mixtures, whipped cream, and a shortcake lid. Serve immediately.