Best Ginger Orange Strawberry Shortcakes Recipes

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GINGER STRAWBERRY SHORTCAKES



Ginger Strawberry Shortcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 14

6 ounces cream cheese, at room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup granulated sugar
1 1/2 teaspoons finely grated peeled ginger
Pinch of salt
1 1/2 cups all-purpose flour, plus more for dusting
1/4 cup finely chopped candied ginger
1 tablespoon heavy cream
1 tablespoon demerara or raw sugar
1 quart strawberries, hulled
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon finely grated peeled ginger
1/3 cup cold sour cream
1/2 cup cold heavy cream

Steps:

  • Make the biscuits: Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl with a mixer on medium-high speed until light and fluffy; reduce the speed to low and beat in the flour and candied ginger until just incorporated. Turn the dough out onto a sheet of plastic wrap; press into a 1-inch-thick disk, tightly wrap and refrigerate until firm, about 1 hour or overnight. On a floured surface, roll out the dough into a 10-inch circle, about 1/2 inch thick. Use a 2 1/2-inch biscuit cutter to cut out rounds; arrange about 1 inch apart on a baking sheet. Reroll the scraps and cut out more biscuits (you should have 12). Brush the tops lightly with the heavy cream and sprinkle with the demerara sugar. Refrigerate until firm, about 20 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the biscuits until slightly puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes on the baking sheet, then remove to a rack to cool completely.
  • Meanwhile, make the toppings: Puree half of the strawberries in a blender with 1/4 cup granulated sugar and the grated ginger until smooth; transfer to a bowl. Dice the remaining strawberries; add to the pureed berries and toss. Beat the sour cream, heavy cream and the remaining 2 tablespoons granulated sugar in a separate bowl with a mixer on medium-high speed until soft peaks form. Serve each person 2 biscuits with the whipped cream and strawberry mixture. Photograph by Anna Williams

GINGER SHORTCAKES WITH MANGOES AND STRAWBERRIES



Ginger Shortcakes with Mangoes and Strawberries image

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

2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1/3 cup roughly chopped crystallized ginger (Australian ginger is best)
3/4 cup buttermilk
1 egg, lightly beaten
2 large, ripe mangoes, peeled and cut into cubes
1/2 pound strawberries, stemmed and sliced
8 ounces lowfat vanilla yogurt, stirred to make smooth

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.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

GINGER-ORANGE STRAWBERRY SHORTCAKES



Ginger-Orange Strawberry Shortcakes image

Categories     Cookies     Dairy     Ginger     Dessert     Bake     Strawberry     Spice     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 17

Shortcakes
2 cups all purpose flour
2 tablespoons finely chopped crystallized ginger
4 teaspoons finely chopped peeled fresh ginger
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
3/4 cup chilled whipping cream
1 egg, beaten to blend (glaze)
Filling
3 1-pint baskets strawberries, hulled, thickly sliced
10 tablespoons sugar
2 cups chilled whipping cream
1 teaspoon vanilla extract
Powdered sugar

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.

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