Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • Makes 8 servings

Nutrition Facts

467 calories; 30 g total fat; 18 g saturated fat; 115 mg cholesterol; 215 mg sodium. 46 g carbohydrates; 1 g fiber; 5 g protein; 1263 IU vitamin a; 8 mg vitamin c; 91 mg calcium; 2 mg iron;

Reviews