Joy Wallace’s Strawberry Shortcake
Layers of ginger scones, warm berries and vanilla ice cream
The Perfect Finish for the 4th of July!
Serves 20
For the Scones:
2 C Flour
1/3 C Granulated Sugar
1 T Baking Powder
1 t Salt
4 oz Butter, diced
7 oz Heavy Cream
2 oz Candied Ginger, chopped
Preheat the over to 325. In a mixing bowl, combine the dry ingredients. Mix the cold butter with the dry ingredients, using a pastry blender or two knives, until it looks like pea-sized crumble. Add the candied ginger. Refrigerate the mixture until cool and before the butter has firmed up. Mix in the heavy cream until moist. Chill the dough for 30 minutes. Roll the dough out to a 3/4″ thickness and cut into about 2 1/2″ rounds. Place on an ungreased cookie sheet and bake until lightly golden brown.
For the Strawberries:
4 pts Strawberries
1/2 C Sugar
1/2 C Orange Liqueur
Wash the berries and slice in halves. Over medium-high heat, saute the strawberries with sugar and liqueur until slightly soft.
Putting it togerher:
2 pts Vanilla Ice Cream
Slice the scones in half and place one half in a mason jar or bowl. Top with warm sauteed strawberries. Place the other half of the scone on top and finish with a big scoop of vanilla ice cream.
Happy 4th of July from everyone at A Joy Wallace Catering Design | Special Events
