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Gingered Strawberry Shortcake
Yield: 4 servings

Ingredients for shortcake:
1 tablespoon finely chopped crystallized ginger
1 1/4 cups all purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon chilled vegetable shortening
1 tablespoon chilled unsalted butter
1/2 cup low-fat buttermilk
Vegetable oil cooking spray

Ingredients for whipped cream:
2 cups chilled heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract

Ingredients for strawberries:
2 pints strawberries, hulled
4 tablespoons sugar

Garnish:
Fresh mint sprigs
4 whole strawberries

Directions for shortcake:
Preheat oven to 425 degrees F.
Mix ginger, flour, sugar, baking powder, baking soda and salt in a large bowl. Cut shortening and butter into small pieces and rub in with fingertips until mixture resembles coarse grains.
Add buttermilk and stir until soft dough forms. Turn out onto lightly floured surface and gently knead until smooth, about 4 to 5 turns.
Spray a heavy baking sheet with cooking spray. Place 4 palm-size mounds of dough on baking sheet. Bake until puffed and golden, about 15 minutes.

Directions for strawberries:
Preheat oven to 425 degrees F.
Slice 12 berries lengthwise and set aside. Crush remainder with a potato masher or fork. Mix crushed berries with sugar in a medium bowl. Stir occasionally until ready to use.

Assembly:
Spread 1/2 cup whipped cream onto each of 4 dessert plates.
Cut each biscuit in half centering a bottom piece on each plate. Surround with 6 strawberry halves as shown.
Spoon 2 tablespoons whipped cream on each biscuit bottom. Cover with crushed berries, biscuit top, and a dollop of whipped cream.
Top with a sliced, fanned strawberry. Garnish with mint sprigs and serve immediately.

Enjoy!
Gingered Strawberry Shortcake by VeggieCards
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