Triple Ginger Strawberry Shortcake

Published on
September 22, 2023
This is my ultimate shortcake recipe. I like to set up a MYO (make your own) shortcake bar at summer gatherings. I have bowls of macerated strawberries, blueberries, raspberries, blackberries, peaches, and lots of whipped cream.
Strawberry shortcake on a plate.
Prep Time:
20 Minutes
Cook Time:
20 Minutes
Difficulty Level:

2 cups all-purpose flour

4 tablespoons sugar, divided

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon Ginger

12 tablespoons chilled unsalted butter, chilled, diced

2 tablespoons crystallized ginger, finely diced

1 tablespoon fresh ginger, grated

3 large eggs, divided

11/2 cups heavy cream, divided

2 tablespoons turbinado sugar, optional

1 tablespoon lemon juice

1 pint strawberries, washed and cored

2 tablespoons powdered sugar

1 teaspoon vanilla extract


1. Preheat oven to 400°F. Line a sheet pan with parchment paper or silicone baking mat. Set aside.

2. Sift the flour, 2 tablespoons granulated sugar, baking powder, salt, and Ginger into a large mixing bowl.

3. Add butter, and both fresh and crystallized gingers to the dry ingredients – you can use your fingers, a pastry blender or electric mixer with paddle attachment to work mixture until it resembles pebbles.

4. Whisk together 2 eggs and 1/2 cup heavy cream. Add to the flour mixture until just combined. The dough will be sticky. Do not be tempted to add more flour.

5. Transfer the dough out onto a floured surface. Using the heel of your hand flatten the dough into a 10" circle, about 1" thick. You should see lumps of butter in the dough. Use a 2-inch round cookie cutter or use a knife cut the dough into 2 inch squares. At this point the shortcakes can be frozen for another time.

6. Place shortcakes on the prepared sheet pan. Whisk together the remaining egg with 1 tablespoon water to make an egg wash. Brush the tops of the shortcakes with the egg wash, and sprinkle with turbinado sugar.

7. Bake for 15 to 20 minutes, until the tops are browned. Cool completely on the sheet pan.

8. Combine the remaining 2 tablespoons granulated sugar and lemon juice, mix well. Add the strawberries. Let sit for at least 15 minutes or up to 1 hour.

9. In the bowl of a stand mixer fitted with a whisk attachment, or in large mixing bowl with handheld mixer, add the remaining cup of heavy cream, powdered sugar and vanilla to bowl - whisk just until stiff peaks form.

10. To assemble, slice the shortcakes in half horizontally, layer the bottom with whipped cream,strawberries and top with additional whipped cream, replace shortcake top. Serve immediately.

11. Store shortcakes in an airtight container at room temperature for 3 days.

Recipe Tip:
Heavy cream has more butter fat than whipping cream and once whipped will hold its peaks longer.
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