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Receta Strawberry Shortcake With Lemon Ginger Cream
by Global Cookbook

Strawberry Shortcake With Lemon Ginger Cream
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  Raciónes: 6

Ingredientes

  • 2 c. all-purpose flour - (about)
  • 1/3 c. sugar plus
  • 4 Tbsp. sugar - (about)
  • 3 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,
  •     at room temperature
  • 1 c. creme fraiche or possibly lowfat sour cream
  • 1/3 c. minced crystallized ginger
  • 112 c. whipping cream

Direcciones

  1. 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.
  2. In a small bowl, combine buttermilk and egg yolks, then add in to flour mix and stir with a fork till dough holds together.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. This recipe yields 6 servings.