Ginger Shortcakes with Grilled Strawberries and Vanilla Whipped Cream
Nutrition
Calories: 358 kcalCarbohydrates: 49 gProtein: 12 gFat: 24 gSaturated Fat: 18 gCholesterol: 81 mgSodium: 290 mgFiber: 3 gSugar: 25 gVitamin A: 15.725 IUCalcium: 72 mgIron: 13 mg
Ingredients
- 2 cups all-purpose flour
- 1/3 cup plus 4 tsp. sugar divided
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, chilled and cut into small pieces
- 1 egg
- 1 cup buttermilk divided
- 16 oz fresh strawberries
- 2 tablespoons sugar
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoons confectioner's sugar
Instructions
- 1. Have 8 skewers ready. If you are using bamboo skewers, soak them in water while you prepare the shortcakes.
- 2. Prepare the shortcakes. Preheat oven to 375°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
- 3. In a large bowl mix the flour, sugar, baking soda, ginger, and salt. Add the butter and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles small peas. Alternately, use a food processor.
- 4. Whisk the egg in a small bowl. Whisk in 3⁄4 cup of the buttermilk. Pour the egg mixture into the flour mixture and, using a spoon, mix until well incorporated. If the dough is too sticky, add additional flour 1 Tbsp. at a time.
- 5. On a well-floured work surface, roll out the dough to a 3⁄4-inch thickness. Using a 3-inch biscuit or cookie cutter (or a glass with a 3-inch diameter rim) cut out 8 shortcakes, rerolling the dough as needed.
- 6. Place shortcakes on the prepared baking sheet at least 2 inches apart. Brush the surface of each shortcake using the remaining 1⁄4 cup buttermilk. Sprinkle each with 1⁄4 tsp. of the remaining sugar. Bake for 15 to 18 minutes, or until cakes are a pale golden brown. Remove and let cool. The shortcakes can be made several hours ahead of time.
- 7. Prepare the strawberries. Remove stems. Place 4 to 6 berries on each skewer. Sprinkle with 2 Tbs. sugar, turning to coat the berries. Let rest for 10 minutes. Preheat grillto medium-high. Use a grill rack if desired. Place skewers on the grill rack and grill for 1 to 3 minutes, depending on the ripeness of the berries. They should be slightly softened, with a few grill marks. Carefully flip over and grill another 1 to 3 minutes, or until berries are just softened. Remove and let rest for 1 minute.
- 8. Prepare the whipped cream. Using an electric mixer on medium-high speed, whip the cream in a large bowl until it begins to thicken. Add the vanilla; then, while whipping, add the sugar. Continue whipping until soft peaks appear.
- 9. To serve, cut each shortcake in half horizontally and place on a dessert plate. Remove the strawberries from the skewers and cut in half. Place the slices from one skewer on the bottom half of a shortcake. Top with a dollop of whipped cream and then gently place the other half on top. Then top that with a smaller spoonful of whipped cream and a strawberry slice, if desired. Serve immediately.
- Source: fresh magazine May, June 2010