Gingered Shortcake with Spiced Fruit

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 18 mins 450°F

Gingered Shortcake with Spiced Fruit

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Directions

  1. Preheat oven to 450 degrees F. Grease an 8x1-1/2-inch round baking pan. Set aside. For cake, in a large bowl, stir together the flour, the 1/4 cup granulated sugar, and the baking powder. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg, milk, and fresh or ground ginger; add to flour mixture. Stir to moisten. Spread in prepared baking pan.
  2. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Split into two layers.
  3. While shortcake is baking, in a chilled bowl, combine whipping cream, the 2 tablespoons granulated sugar, and the vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Stir in 1 tablespoon of the crystallized ginger.
  4. In a large skillet, melt the 1/4 cup butter over medium heat. Add fruit; cook for 2 to 5 minutes or until almost tender. Stir in the remaining 1 tablespoon crystallized ginger, brown sugar, and nutmeg. Cook and stir for 1 to 3 minutes more or until fruit is tender.
  5. Place bottom shortcake layer on serving plate. Spoon about two-thirds of the fruit mixture and one-third of the whipped cream over shortcake layer on plate. Top with second shortcake layer, remaining fruit mixture, and fruit juices from skillet. Serve immediately. Pass remaining whipped cream.
  6. Makes 8 servings
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Nutrition Facts (Gingered Shortcake with Spiced Fruit)

  • Per serving:
  • 467 kcal ,
  • 30 g fat
  • (18 g sat. fat ,
  • 115 mg chol. ,
  • 215 mg sodium ,
  • 46 g carb. ,
  • 1 g fiber ,
  • 5 g pro.

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