Ginger Scone Strawberry Shortcake

Elevating the Classics

There’s a reason we have a whole day dedicated to celebrating strawberry shortcake. This simple, summer delight is an all-American classic. The power of nostalgia and the fresh sweetness of seasonal flavors effortlessly combine in a familiar dessert full of possibilities.

It may be called shortcake, but that doesn’t mean it can’t be taken to new heights. This sweet staple is a perfect platform for innovation. Go above and beyond with on-trend flavors, elegant ingredients, and an enticing presentation. Replace the classic biscuit or sponge with the crisp zing of a ginger scone. Create deep, elegant flavor by roasting fresh strawberries with Grand Marnier and orange. Compliment with the cool, creamy taste of whipped mascarpone. This strawberry shortcake is a dessert with high-impact.

Ginger Scone Strawberry Shortcake
Strawberry Shortcake with Ginger Scone, Grand Marnier Roasted Strawberries and Whipped Mascarpone Cream
Servings
12
Servings
12
Ginger Scone Strawberry Shortcake
Strawberry Shortcake with Ginger Scone, Grand Marnier Roasted Strawberries and Whipped Mascarpone Cream
Servings
12
Servings
12
Ingredients
Grand Marnier Roasted Strawberries
Servings:
Units:
Instructions
Ginger Scones
  1. Whisk flour, ginger, sugar, baking powder, salt and lemon zest in bowl; cut in butter until mixture resembles pea-sized crumbs. Stir in ¾ cup cream until mixture comes together.
  2. On floured work surface, pat dough out to ½-inch thick circle; cut into 12 wedges and place on parchment-lined sheet tray. Brush tops with remaining ¼ cup cream; sprinkle with coarse sugar.
  3. Bake at 350°F for 30 minutes; cool and store in an airtight container at room temperature.
Grand Marnier Roasted Strawberries
  1. Combine strawberries, sugar, juice, Grand Marnier and orange zest in 2-inch half hotel pan; cover with foil.
  2. Roast at 350°F for 1 hour, stirring every 20 minutes; cool, transfer to airtight container and refrigerate.
Whipped Mascarpone Cream
  1. Beat cream, mascarpone, sugar and vanilla extract in bowl of stand mixer fitted with whisk attachment on medium speed until soft peaks form; cover and refrigerate.
For Serving
  1. Transfer Whipped Mascarpone Cream to pastry bag with a round tip. Cut scone lengthwise in half; place bottom half cut side up on dessert plate. Pipe Whipped Mascarpone Cream over scone and top with Grand Marnier Roasted Strawberries; place top half of scone over filling.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

All-Purpose Flour #032141

Crystallized Ginger #042969

Granulated Sugar #011286

Baking Powder #003200

Kosher Salt #340657

Lemon Zest #096192

Unsalted Butter #039015

Heavy Cream #032220

Coarse Sugar #380000

Fresh Whole Strawberries #096533

Cane Sugar #380460

Fresh Orange Juice #090051

Orange Zest #096281

Mascarpone Cheese #019130

Vanilla Extract #036371

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