May. 26, 2008 - Store for Cooks Strawberry Shortcake

STRAWBERRY SHORTCAKES WITH GINGER CREAM BISCUITS AND

ROMANOFF CREAM TOPPING                   Serves 8.

Biscuits:

4 cups flour

2 T. baking powder

6 T. sugar

1/4 cup minced crystallized ginger

1/2 tsp. salt

2 1/2 cups heavy cream

Milk for brushing tops

Sugar for sprinkling on tops

Strawberries and cream:

3 pints strawberries, hulled and sliced

1/2 cup sugar or to taste

1 cup well chilled heavy cream

6 T. sour cream

1/4 cup powdered sugar or to taste

1 tsp. vanilla

1/4 cup minced crystallized ginger

1. For biscuits, preheat oven to 425 degrees.  Combine flour, baking powder, sugar, crystallized ginger and salt in a large bowl.  Add the cream and stir until mixture just forms a dough. Gather dough into a ball and knead it gently 6 to 8 times on a lightly floured surface.  Pat out to a 3/4 inch thickness.  Cut out 8 rounds with a 2 1/2 inch biscuit cutter, gathering dough and patting out again until you have 8 biscuits.  Transfer biscuits to a parchment lined baking sheet.

2. Brush biscuits with milk and sprinkle with sugar. Bake in preheat oven for 15 minutes or until pale golden.  Transfer to a rack and cool.

3. Meanwhile, combine strawberries and sugar in a large bowl.  Let stand until they release their juices.  (You may mash them slightly at this point to make a thicker saucy texture.)

4. Beat cream with sour cream and powdered sugar until it thickens and holds a soft shape. Beat in vanilla.  Split biscuits and arrange bottom on plates.  Spoon strawberries over and top with some of the cream.  Arrange the biscuit tops on the cream and Dollop with any remaining cream and a sprinkling of crystallized ginger.