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Lemon and Ginger Strawberry Shortcakes
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Lemon and Ginger Strawberry Shortcakes
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Try this delicious Lemon and Ginger Strawberry Shortcake; a fresh and tasty spin on a classic treat. Easy and simple to make, this sweet treat will become a favorite with your friends and family members of all ages!

Prep time
Bake/Cook time
8 strawberry shortcakes
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Lemon and Ginger Strawberry Shortcakes
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
8 strawberry shortcakes



  • 2 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon dried ginger
  • 1/2 cup + 2 tablespoons buttermilk
  • 1 teaspoon salt
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 cup (1 stick) very cold butter (place in freezer for 15 minutes)

Crème Chantilly


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 400°F.
  2. In a bowl sift together flour, baking soda, cream of tartar and ginger and set aside.
  3. Whisk or stir together buttermilk, salt, sugar, vanilla extract and lemon zest and set aside in  freezer.
  4. Place a box grater into flour bowl. Grate cold butter on large holes of grater with butter falling directly into flour. Remove grater.
  5. Pour chilled ingredients into flour-butter mixture and using a firm wooden spoon mix together. Near the end you may have to press dough together using your hands. Do not mix too long, it is important that butter flakes remain to create light and tender shortcake.
  6. Roll dough onto a lightly floured surface into a 9 -10 inch round. Cut rounds using a round cutter and place on a parchment lined cookie tray.
  7. Brush surface with water and sprinkle generously with granulated sugar.
  8. Place in oven and bake until golden. Remove and allow to cool.
  9. Meanwhile wash and quarter strawberries and combine with sugar and liquor. Set aside at room temperature.
  10. In a cold bowl whip cream to a thick consistency along with sugar and vanilla. Set in refrigerator.
  11. When ready to serve split the shortcakes in half and fill with Crème Chantilly and strawberries. Sprinkle with powdered sugar and serve immediately.
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