This recipe has a little twist...( ginger). This will remind you of your childhood, but it is a bit more sophisticated than the strawberry shrotcake you remember.


  • Shortcake
  • 2 cups flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon crystallized ginger (optional)
  • 1/2 teaspoon ground ginger (optional)
  • 1/2 teapsoon almond extract
  • 1/4 cup unsalted butter diced
  • 1/2 cup plus 2 tablespoons milk
  • To assemble
  • 2 pints strawberries, hulled
  • 1 1/2 cups heavy cream
  • 1/4 cup sugar


For the shortcake, preheat oven to 350 degrees. In a medium-size bowl, combine flour, sugar,salt baking powder,crystallized, ground ginger and almond extract. Add butter and rub with your fingers to form coarse meal. Add milk and mix with a fork just until the dough comes together. Ona floured board,roll dough out to a tickness of about 1/2 inch. Cut 3 triangles from the dough,or use a cookie cutter to cut any shape you like. Place on a greased baking sheet and bake about 20 minutes or until golden brown,
To assemble the shortcake, cut the larger berries in halves or quarters. Whip cream with about 1/4 cup sugar until it will hold a peak.
Split the shortcakes and place on plates. Top the bottom halves with whipped cream and berries and place the other half on top.Top with more whipped cream and berries. Serve and enjoy,

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Submitted 6/13/05.
Source: Cooking with Caprial
Submitted By: Nicole Godby
strawberry shortcake