Best Ginger Shortcakes With Mangoes And Strawberries 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-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.

STRAWBERRY MANGO POUND CAKE SHORTCAKES



Strawberry Mango Pound Cake Shortcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

1 ripe mango, peeled and finely chopped, about 2 cups
One 16-ounce container strawberries, trimmed and thinly sliced (about 3 cups)
2 tablespoons fresh lime juice
1 tablespoon granulated sugar
1/2 teaspoon finely grated lime zest
One 10.75-ounce frozen pound cake, thawed
4 tablespoons (1/2 stick) unsalted butter
2/3 cup sweetened shredded coconut
Two 14-ounce containers pineapple coconut ice cream or your favorite tropical flavored ice cream, such as mango or dulce de leche

Steps:

  • In a medium bowl, toss the mango and strawberries with the lime juice, sugar and lime zest. Let sit, tossing occasionally, until the fruit is very juicy, 30 minutes to 1 hour.
  • When the fruit is ready, slice the pound cake into 12 equal pieces. Heat 2 tablespoons of the butter in a large nonstick skillet over medium-low heat. Sprinkle half the coconut in 6 small piles in the skillet and place a slice of pound cake over each pile of coconut. Cook, pressing down with a spatula, until the coconut is toasted and the pound cake is warmed, about 3 minutes. Flip and toast on the second side of the pound cake slices until warmed, about 1 minute more. Transfer each slice to a plate, scrape out any leftover coconut in the skillet so it does not burn and repeat with the remaining butter, coconut and pound cake slices.
  • To assemble, evenly divide the fruit with the accumulated juices among 6 slices of toasted pound cake. Top with a large scoop of ice cream, about 1/2 cup each, and a second slice of pound cake.

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