Strawberry Shortcake - Recipe

     Strawberries!  In the spring I love to eat the in-season strawberries!  -And every year I make strawberry shortcake to celebrate!  This shortcake has a scone texture to it and is flavored with freshly grated ginger!  I then fill it with a coconut cream custard dotted with sliced strawberries!  You might even try garnishing with whipped cream!  A beautiful treat for afternoon tea!

Strawberry Shortcake

(Makes 12 shortcakes)

1 c. All Purpose Flour

1 c. Whole Wheat Flour

1/3 c. Sugar

1 1/2 tsp. Baking Powder

Pinch Salt

1/4 c. Goat Butter or Butter

1 T. Freshly Grated Ginger

2 Eggs

1/2 c. less 1 T. Plain Goat Yogurt

1 Recipe Coconut Cream Custard
24 Fresh Strawberries cut in half

Grease a cookie sheet. Preheat oven to 450 degrees Fahrenheit. Whisk together the flours, sugar, baking powder, and salt. Cut the butter into the flour mixture. Break the pieces up into the size of gravel/peas using your fingers. Mix the ginger into the flour mixture.

In a separate bowl, whisk together the eggs and yogurt. Create a well in the center of the flour mixture and pour in the wet ingredients. Using a large fork, stir the ingredients quickly and only until it starts to come together. Finish gathering ingredients quickly and lightly with your hands (don't overwork the dough) and separate into two balls.

Take one ball of dough and pat into a circle right on the cookie sheet. Cut into 6 triangles and space them 1 1/2-2 inches apart. Repeat with the other ball of dough. Bake for 10 minutes or until golden on the top and bottom. Be careful and don't let the bottom of the shortcakes burn. Transfer to a rack to cool.

Cut the shortcakes in half.  Spoon custard onto the bottom part.  Place the strawberries onto the custard.  Place the top part of the shortcake leaning alongside the bottom part.

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