Ginger-Orange Strawberry Shortcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tender shortcakes accented with fresh and candied ginger are delicious complements to the strawberry filling. Ingredients:
2 cups all purpose flour |
2 tablespoons finely chopped crystallized ginger |
4 teaspoons finely chopped peeled fresh ginger |
1 tablespoon baking powder |
1 tablespoon sugar |
1 teaspoon grated orange peel |
1/2 teaspoon salt |
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces |
3/4 cup chilled whipping cream |
1 egg, beaten to blend (glaze) |
3 1-pint baskets strawberries, hulled, thickly sliced |
10 tablespoons sugar |
2 cups chilled whipping cream |
1 teaspoon vanilla extract |
powdered sugar |
Directions:
1. 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.
2. Preheat oven to 350°F. 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.
3. 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.
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