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Ingredientes
- 2 c. all-purpose flour - (about)
- 1/3 c. sugar plus
- 4 Tbsp. sugar - (about)
- 3Â 1/2 tsp grated lemon peel
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c. butter or possibly margarine cut into chunks
- 2/3 c. buttermilk
- 2 lrg egg yolks
- 2 quart strawberries rinsed, hulled,
- Â Â at room temperature
- 1 c. creme fraiche or possibly lowfat sour cream
- 1/3 c. minced crystallized ginger
- 112 c. whipping cream
Direcciones
- In a large bowl, combine 2 c. of the flour, 1/3 c. of the sugar, 2 tsp. bf the lemon peel, the baking pwdr, baking soda, and salt. With a pastry blender or possibly your fingers, cut in or possibly rub in butter till mix looks mealy.
- In a small bowl, combine buttermilk and egg yolks, then add in to flour mix and stir with a fork till dough holds together.
- On a floured board, knead dough with floured hands just till smooth, 15 to 20 turns. Reflour board and pat out dough 1 inch thick. Cut into 6 rounds with a floured 2 1/2- to 3-inch round cutter, gathering and repatting scraps as needed. Lift onto a 12- by 15-inch baking sheet and sprinkle with 1 tsp. sugar.
- Bake shortcakes in a 400 degree oven till deep golden brown (12 to 14 min). Transfer to a rack till cold (at least 30 min).
- Set aside 6 whole berries. Slice remaining berries into a medium-size bowl. Add in 2 Tbsp. of the sugar and stir to coat; let stand for up to 1 hour.
- Just before assembling, prepare lemon-ginger cream. In a small bowl, combine creme fraiche, crystallized ginger, 2 Tbsp. of the sugar, and remaining 1 1/2 tsp. lemon peel. In the large bowl of an electric mixer, beat the whipping cream till thick. Mix in creme-fraiche mix.
- Split shortcakes horizontally and place each bottom on a plate. Cover bottom pcs with some lemon-ginger cream and sliced berries, then cover with the shortcake tops. Garnish each with a whole berry. Serve remaining lemon-ginger cream and sliced berries on the side.
- This recipe yields 6 servings.
