Cooking Instructions
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Step 1
Heat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Step 2
In a small bowl, add the
Egg Yolks (2)
and
Heavy Cream (240 mL)
, and whisk to combine. Set aside.
Step 3
In a large bowl, whisk together
All-Purpose Flour (220 g)
,
Unsweetened Cocoa Powder (90 g)
(plus 1 Tbsp),
Baking Powder (8 g)
,
Baking Soda (3 g)
,
Granulated Sugar (65 g)
and
Kosher Salt (3 g)
until thoroughly combined.
Step 4
Add
Unsalted Butter (85 g)
and use your fingers to break into small pea-sized bits and coat in dry ingredients. Stir in
Dark Chocolate (55 g)
.
Step 5
Pour the cream mixture into the butter-flour mixture and use a rubber spatula, followed by your hands, to mix and mash it together into one cohesive dough.
Step 6
Divide dough into 8, roll each lump into a ball, and dip in
Raw Sugar (60 g)
.
Step 7
Place balls on prepared baking sheet, 2-inches apart. Bake for 15-18 minutes, until set but not hard, rotating once halfway. Let cool completely on tray or on a cooling rack.
Step 8
About 30 minutes before you’re ready to assemble, gently mash a quarter of the
Fresh Strawberries (680 g)
in a medium bowl using a fork. Add remaining strawberries,
Granulated Sugar (25 g)
, and
Kosher Salt (1 pinch)
and stir gently to mix. Set aside for 20 to 30 minutes to macerate, until very juicy.
Step 9
In a cold bowl, add the remaining
Granulated Sugar (10 g)
to the
Whipping Cream (240 mL)
Whisk or beat the cream to soft peaks.
Step 10
Use a serrated knife to gently slice each shortcake. Top the bottoms with whipped cream, spoon macerated strawberries over top, and perch shortcake hats on top. Serve immediately.
