INGREDIENTS:

• 1 ¾ cups all-purpose flour
• ½ cup plus 3 tablespoons granulated sugar, plus additional for sprinkling shortcakes
• 3 tablespoons minced crystallized ginger
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2 cups heavy cream, plus additional cream or milk for brushing shortcakes
• 1 teaspoon pure vanilla extract
• 2 pints small ripe strawberries, hilled
• 2 tablespoons confectioners’ sugar

DIRECTIONS:

1. Preheat the oven 425°F.

2. Whisk together flour, 3 tablespoons granulated sugar, ginger, baking powder, and salt in a medium bowl.  Set aside.

3. Using an electric mixer on medium-high speed, beat 1 cup of heavy cream in a large bowl just until it holds soft peaks.  Beat in vanilla.  Make a well in the center of the flour mixture, add whipped cream, and stir mixture with a fork just until it begins to form a dough.

4. On a floured surface, knead dough several times, until well combined.  Pat it out to 1-inch thick.  With a 3 ¼-inch cutter-crinkled edge, if you have one – cut out 4 rounds.  Brush biscuits with cream and sprinkle with granulated sugar.  Place on baking sheet.

5. Bake until golden brown, about 15 minutes.  Transfer to a wire rack to cool.  Increase the oven temperature 450°F.

6. Toss strawberries with remaining ½ cup granulated sugar on a baking sheet with sides.  Roast strawberries in oven, stirring twice, until soft and fragrant, about 12 minutes.

7. Just before serving, beat together remaining 1 cup heavy cream and confectioners’ sugar with an electric mixer on medium-high speed in a large bowl just until it holds soft peaks.

8. Split each biscuit with a fork and place bottom halves on 4 serving plates.  Spoon a generous portion of warm berries over each one, add a dollop of cream, then the tops, and drizzle with the syrup on the baking sheet.  Serve immediately.

SERVES 4