Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **SHORTCAKES:**
  2               cups  all purpose flour
  2        tablespoons  crystallized ginger -- finely chopped
  4          teaspoons  peeled fresh ginger -- finely chopped
  1         tablespoon  baking powder
  1         tablespoon  sugar
  1           teaspoon  grated orange peal
     1/2      teaspoon  salt
     1/4           cup  chilled unsalted butter -- cut in pieces
     3/4           cup  chilled whipping cream
  1                     egg beaten to blend -- (glaze)
                        **FILLING:**
  3              pints  baskets strawberries -- hulled, thickly
                        -- sliced
  10       tablespoons  sugar
  2               cups  chilled whipping cream
  1           teaspoon  vanilla extract
                        powdered sugar -- for garnish

Preparation:

FOR SHORTCAKES: Mix first 7 ingredients in bowl. Rub in butter until mixture resembles coarse meal. Add cream; stir with fork until clumps form. Gather dough into ball. Wrap in plastic; chill one hour. Preheat oven to 350F. Line large baking sheet with parchment. Roll out dough on floured surface to 3/4-inch thickness. Using floured 3-inch diameter cookie cutter, cut out rounds. Place on baking sheet. Reroll scraps; cut out additional rounds for 6 rounds total. Brush with glaze. Bake until shortcakes are golden, about 30 minutes. Transfer to rack and cool. FOR FILLING: Combine strawberries and 6 tablespoons sugar in large bowl. Transfer half of berry mixture to another bowl. Using fork, crush berries in 1 bowl to chunky sauce consistency. Let both bowls stand at room temperature until juices form. Cut shortcakes in half. Place 1 bottom half in each of 6 bowls. Spoon some crushed berries over each, then top with generous amount of sliced berries. Cover with shortcake tops. Dust with powdered sugar.

Nutritional Information:

104 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 24g Carbohydrate; 3mg Cholesterol; 424mg Sodium