Lemon and Ginger Strawberry Shortcakes

Products Used
Lemon and Ginger Strawberry Shortcakes

Ingredients

Lemon Ginger Shortcakes

  • 2 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon dried ginger
  • 1/2 cup + 2 tablespoons buttermilk
  • 1 teaspoon salt
  • 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 cup (1 stick) very cold butter (place in freezer for 15 minutes)
  • Crème Chantilly

    Strawberry Layer

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 400°F.
    2. In a bowl sift together flour, baking soda, cream of tartar, and ginger. Set aside.
    3. Whisk or stir together buttermilk, salt, sugar, vanilla extract, and lemon zest. Set aside in freezer.
    4. Place a box grater into flour bowl. Grate cold butter on large holes of grater with butter falling directly into flour. Remove grater.
    5. Pour chilled ingredients into flour-butter mixture and using a firm wooden spoon mix together. Near the end you may have to press dough together using your hands. Do not mix too long; it is important that butter flakes remain to create light and tender shortcake.
    6. Roll dough onto a lightly floured surface into a 9 -10 inch round. Cut rounds using a round biscuit cutter and place on a parchment lined cookie tray.
    7. Brush surface with water and sprinkle generously with granulated sugar.
    8. Place in oven and bake until golden. Remove and allow to cool.
    9. Meanwhile wash and quarter strawberries and combine with sugar and liquor. Set aside at room temperature.
    10. In a cold bowl prepare Crème Chantilly by whipping cream to a thick consistency along with sugar and vanilla. Set in refrigerator.
    11. When ready to serve split shortcakes in half and fill with Crème Chantilly and strawberries. Sprinkle with powdered sugar and serve immediately.
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