Ginger Strawberry Shortcakes Recipes

LEMON SHORTCAKES WITH GINGERED BLUEBERRIES

Steps:

• Heat the oven to 425 degrees. In a large bowl, whisk together the flour, 1/3 cup granulated sugar, the lemon zest, baking powder and salt. Add the butter and use your fingers to quickly flatten each piece of butter into the flour mixture. The butter should be pliant but not melty. If it starts to get too soft, refrigerate the mixture for a few minutes before moving on.
• In another large bowl, whisk together the 1/2 cup/120 milliliters heavy cream with the lemon juice and egg until combined. Add the cream mixture to the flour mixture and stir with a fork until the dough is evenly moistened.
• Tip the dough out onto a piece of parchment paper. Work it a few times, just to get the mixture to come together, but don't overwork it. Pat the dough into a 5-inch square. Using a sharp knife, cut the dough into two rectangles, then cut each rectangle crosswise into 3 pieces. Separate them on the parchment paper, slide the parchment paper onto a baking sheet and freeze for 15 minutes.
• Just before baking, brush the top of each shortcake with cream and sprinkle liberally with granulated sugar. Bake until golden brown and a toothpick inserted into the center of one shortcake comes out clean, about 20 minutes. Transfer to a rack to cool completely.
• Meanwhile, in a medium bowl, smash 1/4 cup/35 grams of the blueberries. Add the remaining whole blueberries and crystallized ginger and toss to combine. Whip the cream to medium-stiff peaks with the confectioners' sugar, if using.
• To serve, split the shortcakes in half and top the bottom half with whipped cream and berries. Replace the top.

EASY STRAWBERRY SHORTCAKES

Steps:

• Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
• Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
• Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
• Bake 15 to 20 minutes or until golden brown.
• Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.

GINGER SHORTCAKES WITH MANGOES AND STRAWBERRIES

Steps:

• Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper.
• In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix. Add the butter pieces and pulse until the mixture resembles coarse meal. Transfer to a mixing bowl and stir in the crystallized ginger. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough).
• With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
• To serve, mix together mangoes and strawberries in a bowl. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately.

GINGER-ORANGE STRAWBERRY SHORTCAKES

Steps:

• 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 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.
• 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.

STRAWBERRY SHORTCAKES

Steps:

• For cake:
• Preheat oven to 350°. Spray 9-inch diameter cake pan with 2-inch-high sides with nonstick spray. Sprinkle bottom and sides of pan with sugar; tap out any excess sugar. Whisk flour and baking powder in medium bowl. Using electric mixer, beat 1 cup sugar, cream cheese, and butter in large bowl to blend. Beat milk, eggs, and vanilla in another medium bowl to blend. Beat milk mixture into cream cheese mixture. Add dry ingredients; beat until smooth. Transfer batter to prepared pan. Sprinkle remaining 1 tablespoon sugar over top of batter.
• Bake cake until golden brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. do ahead Can be made 8 hours ahead. Cover and let stand at room temperature.
• For sauce:
• Place half of strawberries (about 3 cups) in processor. Using on/off turns, process until coarsely chopped. Transfer to medium saucepan; reserve processor. Add 1/4 cup water, 2 tablespoons sugar, and lemon juice to chopped berries. Bring to boil. Reduce heat to medium and simmer until strawberries are very tender, about 4 minutes. Return strawberry mixture to processor and puree until smooth. Strain sauce through fine mesh strainer into medium bowl. Cover and chill until cold, about 2 hours. do ahead Can be made 8 hours ahead. Keep chilled.
• Quarter remaining strawberries. Toss with remaining 1 tablespoon sugar in another medium bowl. Let stand at room temperature until sugar dissolves and juices form, tossing occasionally, about 30 minutes. Add strawberry sauce. Cover and chill. Whip chilled whipping cream, 1 1/2 tablespoons powdered sugar, and vanilla in large bowl until peaks form. Cut cake into 8 wedges. Split each wedge horizontally in half. Place bottom of each wedge on plate. Spoon strawberry mixture over, then top with dollop of whipped cream. Place top of cake over cream. Sprinkle with powdered sugar and serve.

GINGER-PEACH SHORTCAKE

Steps:

• In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.

CONGRESBURY GINGER SHORTCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan.
• Cream the 1/2 cup butter and 1/4 cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.
• Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.
• Transfer the cake to a serving plate. Combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.