Strawberry
Gingercream Shortcake
- 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).
Grease and flour round 8-inch layer cake pan.
- In large mixer bowl cream
butter. Slowly add sugar, mixing until well blended. Add ginger
and eggs; beat well. Beat in dry ingredients alternately with
water. Spoon batter into prepared pan. Bake in center of oven
45 minutes or until pick inserted into center comes out clean.
Cool 5 minutes. Turn out onto rack to cool completely.
- Slice cake horizontally
into two layers. Place one layer on serving plate. Spread with
one-half of the gingercream; top with 1/4 of the strawberries.
Top with second layer. Spoon remaining cream over top; garnish
with strawberries. Dust with additional powdered ginger. Cut
into wedges. Pass remaining strawberries separately.
Makes 8 servings.
Gingercream: Beat 1 cup whipping cream and 1 teaspoon each
granulated sugar and 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 California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
