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–+ servings

Central Market's Hazelnut Shortcakes with Fresh Berries & Ginger Cream

Shake up your standard shortcake recipe with candied ginger and a fresh-ground hazelnut flour. These Shortcakes with Fresh Berries and Ginger Cream from Central Market make for a festive touch to your Memorial Day Weekend festivities.
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Course Desserts
Servings 4 shortcakes

Ingredients
  

  • 3/4 cup hazelnuts toasted skinned, at room temperature
  • 1/3 cup sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon Salt
  • 1 tablespoon baking powder
  • 8 tablespoons unsalted butter frozen and cut into cubes
  • 1/2 cup heavy cream plus 1 tablespoon
  • 2 tablespoons heavy cream
  • 1 teaspoon sugar
  • 1/2 pint raspberries
  • 1/2 pint strawberries cut into quarters
  • 1/2 pint blackberries
  • 1/2 pint blueberries
  • 1 teaspoon orange zest grated
  • 2 tablespoons confectioners’ sugar or more to taste
  • 1 1/2 cups whipping cream
  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon candied ginger minced

Instructions
 

  • Preheat oven to 350 degrees.
  • For the shortcakes, coarsely grind hazelnuts and sugar in a food processor. Combine with the flour, salt and baking powder in a bowl. Working quickly and using a box grater, grate frozen butter into dry ingredients, toss lightly with fingers to incorporate the butter. Add 1/2 cup plus 1 tablespoon cream gradually, mixing with a fork just until dough forms a ball.
  • On a lightly floured surface, pat the dough and roll out to 1-inch thickness. Cut into six 2 1/2-inch circles. Place on a baking sheet. Brush the circles with the remaining 1 tablespoon cream. Sprinkle with 1 teaspoon sugar. Bake 30 minutes or until golden brown. Let stand until cooled slightly.
  • While the shortcakes are baking, combine the raspberries, strawberries, blackberries, blueberries, orange zest, and sugar in a bowl and toss gently.
  • Place whipping cream and confectioners’ sugar in a mixing bowl and beat on high speed until soft peaks form. Fold minced candied ginger into whipped cream by hand.
  • Slice each shortcake in half horizontally. Spoon half the berries evenly over the bottom half of each shortcake. Pipe or spoon the whipped cream over the berries. Spoon the remaining berries evenly over the whipped cream. Place the shortcake tops over the berries. Serve immediately.

Notes

This recipe is provided courtesy of Central Market.
Keyword berries, Central Market, strawberry shortcake
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