Gingered Strawberry Shortcakes

This is an American classic in a way I like it most – the tops of the biscuits are sprinkled with crystallized ginger and the strawberries themselves are marinated in ginger-lemon syrup. Instead of the more traditional whipped cream, I prefer a mascarpone-sour cream mixture for the filling. Well, maybe it’s quite a deviation from the classic, but a very good-tasting one.

Makes about one dozen 2 ½-inch scones

For the scones:

  • 2 cups + 2 tbsp all-purpose flour
  • 1/3 cup granulated sugar
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp kosher salt
  • 1 stick (4 oz; 113 g) cold unsalted butter, cut into ½-inch cubes
  • ½ cup cold buttermilk
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 egg lightly beaten with 1 tsp water for egg wash
  • Heaped 1/4 cup finely chopped crystallized ginger

For the strawberry filling:

  • 40 g fresh ginger, peeled, sliced very thinly
  • ½ cup granulated sugar
  • 1 cup water
  • 2 tbsp fresh lemon juice
  • 1 lb strawberries, thinly sliced

For the mascarpone filling:

  • 8 oz mascarpone cheese
  • ¼ cup sour cream
  • 2 tsp icing sugar, sifted
  • 1/8 tsp salt

Make the scones:

Center an oven rack and preheat the oven to 400F. Line a baking sheet with parchment or a silicone mat. Place this baking sheet into another one to protect the bottom of the scones from overbrowning. Set aside.

In a large bowl, combine the flour, sugar, baking powder, soda, and salt. Add the butter pieces into the bowl and, using a pastry blender or your fingers, cut the butter into the mixture until it is evenly distributed and no large pieces of butter are visible. Combine the buttermilk, egg yolk, and vanilla extract in a glass measuring cup, whisk. Add to the dry ingredient and stir with a fork until the dough comes together.

Coat your hands with some flour and pull the dough from the bowl onto a floured surface. Knead the dough lightly, folding and flattening it several times. Pat (or roll) the dough into a disk, a little bit less than 1-inch thick. Using a round biscuit cutter, dipped in flour to prevent sticking, cut as many scones as you can. You can gather the scraps (but don’t overwork the dough) and reroll once. Although, the best scones are the ones from the first batch. Transfer the scones onto the prepared baking sheet. Brush the tops with the egg wash and sprinkle with the chopped crystallized ginger.
Bake the scones for about 20 minutes, until well risen and golden brown. Cool the scones on the baking sheet on a rack for several minutes, then transfer to the rack to cool until slightly warm.

Make the strawberry filling:

Prepare the strawberries before you start working on the scones; the berries need a couple of hours to absorb the flavor.

In a medium saucepan combine all ingredients except the strawberries. Bring to a boil over medium–high heat, stirring, until the sugar dissolves. Keep boiling until the mixture is reduced to about a half and becomes syrupy, about 8 minutes. Remove from the heat, cool to room temperature. After that, the syrup can be refrigerated up to several days before combining it with the strawberries.

Put the sliced strawberries into a medium bowl. Pour the ginger syrup through a strainer and over the berries. Stir gently with a silicone spatula to combine. Cover and refrigerate for 2 hours.

Make the mascarpone filling:

In a medium bowl, whisk all ingredients together until well combined, light and fluffy.

Assemble the dessert:

Split the barely warm biscuit horizontally in half. Spoon a generous dollop of mascarpone cream over the bottom part. Top with the ginger-infused strawberries, spoon some of the ginger syrup over the berries. Replace the “lid” and serve at once.

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30 Responses to “Gingered Strawberry Shortcakes”

  1. MMMMMMMMMMMM,…vera! They look so delicious! fab pictures too!

  2. Oh, these look lovely. I just made some scones and think there is nothing more perfect than jam and cream with them. I love the idea of ginger on the top. Have you ever included it in the dough? That would be good!

  3. That’s a fab shortcake Vera. Gorgeous! I love the departure from traditional whipped cream, & also love the ginger on top. Wonderful!!

  4. A delightful treat! A great flavor combo!

    Cheers,

    Rosa

  5. ohhh the mascapone sets it over the top for me!!!!

  6. I love strawberry shortcake; but with ginger??? Never had it like that before – I MUST try that!!

  7. THe ginger and strawberries sounds wonderful!

  8. Lovely combination! I love the idea of using a scone!

  9. Oh wow – that sounds truly fabulous!!!

  10. I love the addition of the ginger. Makes the classic dessert, which is already good, so much more interesting.

  11. Вера, ваши произведения, как всегда, прекрасны :) Пользуясь случаем хочу уточнить у Вас, что такое buttermilk. Я так понимаю, у вас этот продукт продается в пакетах вроде нашего кефира? Словаь дает перевод “пахта”. Это правильно? И чем его можно заменить из наших продуктов? Дело в том, что пахта у нас тоже не продается :( Заранее спасибо за ответ!

  12. infusing the strawberries with ginger is a great idea, and although i’ve never had my shortcakes with a mascarpone filling, i certainly wouldn’t be averse to trying it, multiple times. :)

  13. yummy..no more strawberries till next week..just bought 10lbs blueberries..think the ginger will do for a blueberry scone?

  14. That plate and cookie jar are awesome!!!!!!!!!! And ginger and strawberry is a match made in heaven!

  15. Strawberry with ginger is such a unique combo! and as always, stunning pictures!

  16. I just might have to go strawberry picking tomorrow (they’re really late this year)…these sound fabulous!

  17. Thank you, everybody, for stopping by and leaving such kind comments! I truly appreciate it!

    Julia, ginger in the dough is also nice (yes, I’ve done it before:)

    Елена, спасибо большое! Buttermilk – самый настоящий кефир. Используйте русский кефир смело.

    Bettyann, you’re right, blueberries and ginger are fabulous together.

  18. I didn’t really like the traditional version of strawberry shortcake but I think your version might just be more to my taste.

  19. those look delicious! perfect for a summer’s day! :)

  20. I love this!! Really look awesome,gloria

  21. Love your ceramic strawberries, really nice!!! Gloria

  22. i looove your dishware!! :D

  23. Never had the ‘real thing’ but this sounds even better :) yum!

  24. Nice dessert! Love the idea of adding ginger to the strawberries…I am sure that give the strawberries an special touch. Great pictures as well…yummie!

  25. These look delicious and I do love the plates you have served them on. Truly fits the whole theme.

  26. Strawberries shortcakes are one of my all-time favorite results and yours sound amazing… not I just need a reason to make them!

  27. The ginger and mascarpone sound amazing! I will be giving these a try for sure!

  28. Thanks a lot for the complements!

  29. Ohm oh, OH! I have scones baking in the oven RIGHT now! I know what’s for breakfast. :)

    Kate

  30. Okay, I’m seriously drooling…lol…this looks absolutely delicious!

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