Preheat the oven to 425F. Spray a baking sheet with nonstick spray
Combine the strawberries, lemon juice, and 1/4 cup of the sugar in a medium bowl. Let stand at room temperature to allow juices to form while making the shortcakes
Combine the flour, the remaining 1/4 cup of sugar, the baking powder, ginger. and salt in a large bowl. With a pastry blender or 2 knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs. Add the milk,stirring with a rubber spatula or spoon just until the mixture is moistened. Gather the dough into a ball and knead once or twice just until it olds together. Transfer the dough to a lightly floured surgace and tap it out to a 1/2 inch thickness. WIth a 2 1/2 inch round biscuit cutter, cut out 8 shortcakes, pressing the dough scraps together to cut all the cakes if necessary. Arrange the shortcakes on the baking sheet. Bake until golden brown 12-15 minutes. Let cool slightly on a rack about 5 minutes
split each shortcake with a fork and place each bottom half on a plate, split side up. Top each one with about 1/3 cup of the strawberry mixture, 1 1/2 Tbsp. of the whipped topping, and the top half of the shortcake. Serve at once.
Serving
Suggestions
POINTS: 4 PER SERVING: 213 CAL 3g Fat
Originally Submitted
4/21/2008
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