• for shortcakes:
• 2 hard-boiled egg yolks
• 1⅓ all-purpose flour
• 3 Tbsp semolina flour
• 1 Tbsp baking powder
• ¼ tsp Kosher salt
• 3 Tbsp sugar
• 6 Tbsp chilled unsalted butter
• ⅔ cup + 2 Tbsp heavy cream
• Turbinado sugar
• for strawberries and assembling:
• 1½ pounds strawberries, hulled and halfed
• ¼ cup sugar
• ½ lemon, zested and juiced
• Kosher salt
• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 1 tsp vanilla bean paste
• for shortcakes:

Pulse egg yolks, both flours, baking powder, salt, and sugar in a food processor to combine. Add butter and pulse until pea-size pieces remain.

Drizzle in ⅔ cup of cream and pulse to incorporate. Transfer the dough to the work surface and gently fold it on top of itself several times just to bring it together.

Make 6 balls using a ¼ cup measure, and place them on a parchment-lined baking sheet. Cover and chill until cold. Preheat oven to 330º. Brush tops of shortcakes with remaining cream and sprinkle with_Turbinclo sugar. Bake until golden and sides are firm, 28-32 minutes. Let cool.

for gingersnap crumble:

Toss strawberries, sugar, lemon zest and juice, a pinch of salt in a medium bowl. Let macerate for at least 30 minutes.

Combine heavy cream, powdered sugar, and a pinch of salt in a medium-chilled bowl. Add vanilla bean paste and beat cream to soft peaks.

Split shortcakes in half. then top with strawberries and whipped cream.