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Strawberry Gingercream Shortcake recipe

Strawberry Gingercream Shortcake.

Tender ginger-flavored shortcake layeredwith ginger-cream and strawberries.

Recipe: Strawberry GingercreamShortcake

1/2 cup butter or margarine, softened
1 1/2 cups powdered sugar
2 tablespoons ground ginger
2 large eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup water
Gingercream (recipe follows)
2 pint baskets California strawberries, stemmed and halved

  • Heat oven to 350°F (175°C). Greaseand flour round 8-inch layer cake pan.
  • In large mixer bowl cream butter. Slowlyadd sugar, mixing until well blended. Add ginger and eggs; beatwell. Beat in dry ingredients alternately with water. Spoon batterinto prepared pan. Bake in center of oven 45 minutes or untilpick inserted into center comes out clean. Cool 5 minutes. Turnout onto rack to cool completely.
  • Slice cake horizontally into two layers.Place one layer on serving plate. Spread with one-half of thegingercream; top with 1/4 of the strawberries. Top with secondlayer. Spoon remaining cream over top; garnish with strawberries.Dust with additional powdered ginger. Cut into wedges. Pass remainingstrawberries separately.

    Makes 8 servings.

    Gingercream:Beat 1 cup whipping cream and 1 teaspoon each granulated sugarand ground ginger to form soft peaks.

    Nutritional Information: 4427 calories;24 g fat; 127 mg cholesterol; 220 mg sodium; 48 g carbohydrate;5 g protein; 3 g fiber.

    Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.

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