Strawberry season is one of the pleasures of summer. We still have local berries in season, so this is a great time for berry shortcake.
My favorite recipe is good with strawberries, raspberries, blackberries, blueberries or a mixture of berries.
To me, the best thing about this recipe is the hint of ginger and citrus in the shortcake.
From Gourmet's Parties
Ginger Shortcakes
3 cups all-purpose flour
1/3 cup plus 1 tablespoon granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (6 US ounces) cold unsalted butter, cut into bits
2 tablespoons finely grated peeled fresh gingerroot
1 1/2 teaspoons finely grated fresh orange zest
1 cup sour cream
1 cup milk
Preheat oven to 425 F and lightly butter 2 baking sheets (or cover with parchment).
In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda and salt. With your fingertips or a pastry blender (or in my case, your kitchenaid mixer) blend in butter until the mixture resembles coarse meal.
In a small bowl, whisk together gingerroot, zest, sour cream and milk.
Add wet ingredients to flour mixture, stirring until a soft sticky dough just forms.
Drop dough in 10 - 12 mounds about 1 inch apart on baking sheets. Sprinkle with remaining 1 tablespoon of sugar.
Bake shortcake 12 - 15 minutes or until pale golden. Transfer to rack to cool.
I've made this recipe with regular milk and sour cream, or with skim milk and fat free sour cream (depending on what's in the fridge.)
These shortcakes freeze well if you can't eat 10-12 large shortcakes all at once!!!
Enjoy!
17 comments:
Beautiful and just in time for holiday parties. :)) Thanks!
Looks awesome!! I haven't had strawberry shortcake in years - but I think now I'm inspired to make some! Thanks for sharing the recipe!
:) Colleen
PS Alpacas, size-wise, are like smaller versions of llamas - when they come up to nuzzle you (which, if you're lucky, they do!!) many of them are about person-height - so with many of them, you're about eye-to-eye. Llamas on the other hand are much taller. Yes indeed, I do love alpacas!!!
yum - thanks for sharing your recipe! We've got tons of blueberries in here right now, they'd be great too.
Yum! That looks and sounds delicious!
Wow - that looks wonderful. The recipe sounds excellent - I will be trying that tomorrow! Thank you. ;)
That looks delicious. We have a birthday comming up and I know what to bake :>)
I thought that was a 4th of July post, but while it looked like it, was that just a coincidence or did you mean that? Either way, it looks delicious and the presentation is patriotic : )
Thanks for the yummy recipe. I'm going to try it but being a Brit I'm not quite sure what 1 1/2 sticks of butter means. Can you translate into ounces or grams for me?
Oh yum! I bet that biscuit recipe will be great with my favorite Peach Shortcake. Thank you!
Your food pictures look great BTW! Nice job.
Always on the hunt for a good shortcake recipe-these look scrumptious!
I wasn't even thinking that this recipe would look totally different with non-US measurements. Sorry about that! I did put in the ounces for the butter.
I'm so glad that Sharon looked at these pictures and thought "Fourth of July"! I'm part of a local photography group that does photo challenges, and our July challenge is "Fourth of July". I photographed Jim's shortcake in the star bowl for a possible entry in the challenge.
Sue
Yum! I haven't even thought about making strawberry shortcake yet! I'm still in the pie mode!
Thanks for converting it for me. I can usually translate American but not always :-) I'll have a go at making them at the weekend.
My "hydrangea" turned out to be an elder as Annie suggested. It's a Sambucus Nigra in case you want to search one out.
This makes my mouth water...
Yummy!!!!
I love strawberries...I had a dish of strawberries with vanilla ice cream last night...
This looks so good! I definitely need to try this recipe.
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