Ginger Shortcakes With Mangoes and Strawberries Recipe

Name: Ginger Shortcakes With Mangoes and Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; ½ cup granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 6 tablespoons chilled unsalted butter, cut into pieces; ⅓ cup roughly chopped crystallized ginger (Australian ginger is best); ¾ cup buttermilk; 1 egg, lightly beaten; 2 large ripe mangoes, peeled and cut into cubes; 12 lb strawberry, stemmed and sliced; 8 ounces low-fat vanilla yogurt, stirred to make smooth

Servings: persons

2 cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
⅓ cup roughly chopped crystallized ginger (Australian ginger is best)
¾ cup buttermilk
1 egg, lightly beaten
2 large ripe mangoes, peeled and cut into cubes
12 lb strawberry, stemmed and sliced
8 ounces low-fat vanilla yogurt, stirred to make smooth

1
Preheat an oven to 425 degrees.
2
Line a large baking sheet with parchment paper.
3
In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix.
4
Add the butter pieces and pulse until the mixture resembles coarse meal Transfer to a mixing bowl and stir in the crystallized ginger.
5
Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough)
6
With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough).
7
You should have 6 portions.
8
Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven.
9
Remove from oven and transfer with a spatula to baking racks to cool.
10
(Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
11
To serve, mix together mangoes and strawberries in a bowl.
12
Split each shortcake with a serrated knife.
13
Place bottom halves on each of 6 plates.
14
Top evenly with mangoes and strawberries.
15
Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes.
16
Serve immediately.

1453

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and more.

Yes, Ginger Shortcakes With Mangoes and Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Shortcakes With Mangoes and Strawberries

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