In today's episode of "things my mom tells me to do about food", we have strawberry shortcake. I am not in the practice of not taking my mom's advice, and she's been telling me how much I "NEED" to make strawberry shortcake with Bon Appetit's shortcake recipe for about a year. Not unlike me in my teen years, it took a minute for me to get around to taking her advice, but when I did, everything instantly fell into place, because these bad boys are *clap* that *clap* good *final clap*. It's also fitting that this recipe comes just in time for Mother's Day, because well, I'm partial, but my mom just so happens to be the absolute best.
Let's talk shortcake. This could not be a farther cry from that produce section "angel food cake" gar-bazhe that seems to sneak its way into many a casual function. Listen, I'm not saying it's the worst; I'm simply saying we can totally do waaaay better, and it's not even that hard. These shortcakes are tender, have that perfectly crunchy, sugary texture on top, with an unexpected added delicious layer of texture from cornmeal. I posted on my Instagram stories yesterday that these call for 2 hard boiled egg yolks, which is literally the only fussy step of this whole shebang. I say, throw a few extra eggs in your pot, and call it meal prep. Multitasking: The thing no one's really that good at, but everyone claims to be pretty good at... Am I right, or am I right?