Ginger-orange strawberry shortcakes

1 servings

Ingredients

QuantityIngredient
2cupsAll purpose flour
2tablespoonsFinely chopped crystallized ginger
4teaspoonsFinely chopped peeled fresh ginger
1tablespoonBaking powder
1tablespoonSugar
1teaspoonGrated orange peal
½teaspoonSalt
¼cupChilled unsalted butter; cut into pieces
; (1/2 stick)
¾cupChilled whipping cream
1Egg; beaten to blend
; (glaze)
3Baskets strawberries; hulled, thickly
; sliced (1-pint)
10tablespoonsSugar
2cupsChilled whipping cream
1teaspoonVanilla extract
Powdered sugar

Directions

SHORTCAKES

FILLING

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 ¾-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.

Bon Appetit June 1995

Converted by MC_Buster.

Per serving: 617 Calories (kcal); 4g Total Fat; (6% calories from fat); 5g Protein; 142g Carbohydrate; 187mg Cholesterol; 2585mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 9½ Other Carbohydrates

Converted by MM_Buster v2.0n.