Ginger-Orange Strawberry Shortcakes

• 2 cups all purpose flour
• 2 tablespoons finely chopped crystallized ginger
• 4 teaspoons finely chopped peeled fresh ginger
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon grated orange peel
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
• 3/4 cup chilled whipping cream
• 1 egg, beaten to blend (glaze)
• 3 1-pint baskets strawberries, hulled, thickly sliced
• 10 tablespoons sugar
• 2 cups chilled whipping cream
• 1 teaspoon vanilla extract
• Powdered sugar

1. Mix first 7 ingredients in bowl.
2. Rub in butter until mixture resembles coarse meal.
3. Add cream; stir with fork until clumps form.
4. Gather dough into ball.
5. Wrap in plastic; chill one hour.
6. Preheat oven to 350F.
7. Line large baking sheet with parchment.
8. Roll out dough on floured surface to 3/4-inch thickness.
9. Using floured 3-inch diameter cookie cutter, cut out rounds.
10. Place on baking sheet.
11. Reroll scraps; cut out additional rounds for 6 rounds total.
12. Brush with glaze.
13. Bake until shortcakes are golden, about 30 minutes.
14. Transfer to rack and cool.
15. Combine strawberries and 6 tablespoons sugar in large bowl.
16. Transfer half of berry mixture to another bowl.
17. Using fork, crush berries in 1 bowl to chunky sauce consistency.
18. Let both bowls stand at room temperature until juices form.
19. Cut shortcakes in half.
20. Place 1 bottom half in each of 6 bowls.
21. Spoon some crushed berries over each, then top with generous amount of sliced berries.
22. Cover with shortcake tops.
23. Dust with powdered sugar.

flour, ginger, fresh ginger, baking powder, sugar, salt, butter, chilled whipping cream, egg, baskets strawberries, sugar, chilled whipping cream, vanilla, powdered sugar

Taken from www.epicurious.com/recipes/food/views/ginger-orange-strawberry-shortcakes-281 (may not work)