SHORTCAKES
2 c All purpose flour
2 tb Finely chopped crystallized
-ginger
4 ts Finely chopped peeled fresh
-ginger
1 tb Baking powder
1 tb Sugar
1 ts Grated orange peal
1/2 ts Salt
1/4 c Chilled unsalted butter; cut
-into pieces
; (1/2 stick)
3/4 c Chilled whipping cream
1 Egg; beaten to blend
; (glaze)
FILLING
3 Baskets strawberries;
-hulled, thickly
; sliced (1-pint)
10 tb Sugar
2 c Chilled whipping cream
1 ts Vanilla extract
Powdered sugar
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.
Serves 6.
Yields
1 servings
