Strawberry shortcakes from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • stockholm28 on May 31, 2020

    This was fantastic. The shortcake is based on a Claudia Fleming recipe and the dough is made with hard-boiled egg yolks. I’ve been making Dorie Greenspan’s shortcake recipe for years and it is great, but I liked this recipe better. This shortcake is light and buttery and I loved the addition of lemon zest. The downside is that I waste two egg whites as I don’t particularly care for hard boiled eggs. I had never baked anything with hard-boiled egg yolks in the dough and was intrigued by this recipe. I’m sold. My shortcake didn’t look as pretty as Deb’s. Instead of using a round cutter, I just cut out 6 rectangles so as not to waste any dough. I’ve been baking the shortcakes individually. I froze them unbaked (each individually wrapped) and have found that I need to cook about 10 minutes longer when cooking the frozen dough.

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