Ginger-Orange Strawberry Shortcakes

Course : Fruits
Serves: 6
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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 large egg beaten to blend -- (glaze)
3 pints baskets strawberries -- hulled, thickly sliced
10 tablespoons sugar
2 cups chilled whipping cream
1 teaspoon vanilla extract
powdered sugar -- for garnish

Preparation / Directions:

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

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