GINGER SHORTCAKES WITH MANGOES AND STRAWBERRIES
Put a little crystallized ginger in your shortcakes, fill them with tropical mangoes and sweet strawberries, and top them with yogurt for a completely new take on a summertime classic.
Provided by Food Network
Categories dessert
Time 45m
Yield 3 to 6 servings
Number Of Ingredients 12
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
Categories Cookies Dairy Ginger Dessert Bake Strawberry Spice Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 17
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.
OLD FASHIONED STRAWBERRY SHORTCAKE
Old fashioned, made from scratch strawberry shortcake.
Provided by MALIA2
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
- Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
- Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g
CONGRESBURY GINGER SHORTCAKE
This is an old British recipe handed down for many generations. I would like to archive it here so that it doesn't get forgotten. It's a hit in our family, and I hope this delicious shortcake makes a lot of other people happy, too!
Provided by Jay
Categories World Cuisine Recipes European UK and Ireland English
Time 5h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 30.4 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 185.7 mg, Sugar 10.8 g
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