Strawberry Shortcake with Lemon Ginger Cream

My cousin Sarah is getting married and all she is serving at her reception is strawberry shortcake. I love strawberry shortcake, so that is fine by me. Here is my very favorite recipe.

Strawberry Shortcake with Lemon Ginger Cream

Sunset, May 1995

About 2 cups all-purpose flour

½ cup plus about 2 tablespoons sugar

2 teaspoons baking powder

2 teaspoons grated lemon peel (colored part only)

½ teaspoon baking soda

½ teaspoon salt

½ cup butter or margarine, cut into chunks

2 large egg yolks

2/3 cup buttermilk

2 quarts strawberries, rinsed and hulled, at room temperature

Lemon-ginger cream (recipe below)

In a large bowl, combine 2 cups flour, ½ cup sugar, baking powder, lemon peel, soda, and salt. With pastry blender or your fingers, cut or rub in butter until mixture looks mealy. Combine yolks and buttermilk to blend, then add to flour mixture and stir with a fork until dough holds together. On a floured board, knead dough until smooth, 15 to 20 turns. Reflour board and pat out dough 1 inch thick. Cut into 6 circles with floured 2 ½- to 3-inch round cutter, gathering and repatting scraps as needed. Lift onto an ungreased 12 x 15-inch baking sheet and sprinkle with 1 teaspoon sugar. Bake shortcakes in 400 degree oven until deep golden, 12 to 14 minutes. Transfer to rack until cool, at least 30 minutes.

Set aside 6 whole berries. Slice remaining berries, place in bowl and stir with 2 tablespoons sugar; let stand 10 minutes to 1 hour. Split shortcakes horizontally and place each bottom on a plate. Cover them with some lemon-ginger cream and sliced berries, then the shortcake tops. Garnish each with a whole berry. Offer with remaining cream and sliced berries. Serves 6.

Lemon-ginger cream: In a small bowl, combine 1 cup sour cream, 1/3 cup chopped crystallized ginger, 2 tablespoons sugar, and 1 ½ teaspoons grated lemon peel. In the large bowl of a mixer, beat ½ cup whipping cream until thick. Fold in sour cream mixture.