Serves 8 to 10
For the shortcake:
2 cups all-purpose flour
1/4 cup sugar, plus more for sprinkling
4 teaspoons baking powder
1/2 teaspoon kosher salt
4 ounces cold unsalted butter, cut into pieces
1/2 cup milk
2 large eggs, separated
For the strawberries:
4 pints fresh strawberries, stemmed and quartered or halved
Sugar
Lemon juice
A few drops good quality balsamic vinegar (optional)
For assembly:
1 1/2 cups heavy whipping cream
Sugar
Pure vanilla extract
Rosewater (optional)
Mint sprigs for garnish
To make the shortcake: Preheat an oven to 450ºF.
In a large bowl, combine the flour, sugar, baking powder and salt. Using your fingertips or a pastry cutter, work in the butter, blending until the mixture resembles a coarse meal with some pea-sized pieces; set aside.
In a medium bowl, combine the milk and egg yolks; stir into the flour mixture to form a soft dough. With floured hands, gather the dough into a ball and transfer to a parchment-lined baking sheet. Shape the dough into a large circle about 3/4-inch thick. (Alternately, you can shape the dough into 8 to 10 smaller rounds.) Brush the top of the shortcake with the egg whites and sprinkle with additional sugar. Bake until the shortcake is golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool.
Meanwhile, prepare the strawberries: Toss the strawberries with sugar to taste. Set aside to macerate at room temperature for 30 to 60 minutes, until the berries give off their juices and make their own syrup. Add lemon juice to taste and balsamic vinegar, if using.
To assemble shortcake: Whip the cream with sugar, vanilla and rosewater, if using, to taste. Use a long serrated knife to halve the shortcake horizontally. Place the cake bottom on a large serving platter. Spoon the strawberries, along with their juices, on top and let stand 15 to 20 minutes, allowing the cake to absorb the juices. Top the berries with whipped cream and the cake top. Cut the cake into wedges and serve immediately, garnished with mint.