Just in time for the 4th of July this recipe comes courtesy of my good friend Lisa. I was lucky enough to be served this fabulous dessert this past weekend and just had to share it with the rest of you.
For this recipe you will need:
For shortbread:
- 4 cups flour
- 2 tablespoons sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon Victoria Taylor’s Pie Spices
- ¼ cup crystallized ginger, finely diced
- ½ cup cold butter, cut into cubes
- 1 ½ cups heavy cream
For topping:
- 1 pint strawberries, washed and cored
- 1 pint blueberries, washed
- 1 cup heavy cream
- Sugar and vanilla extract to taste
Preheat oven to 375°
For the topping whip 1 cup heavy Cream with sugar and vanilla to taste, chill. Mix the berries and toss with a little bit of sugar or orange zest if you choose, chill.
In a medium sized bowl mix flour, sugar, baking powder, salt and Pie Spices.
Add crystallized ginger and mix well.
Make a well in the center of dry ingredients; work in cold butter with a pastry blender until it is incorporated throughout the mixture.
Add 1 1/2 cup cold Heavy Cream and mix until incorporated.
Pat out or roll dough evenly until about 3/4 in thick. You can cut the pastry with a knife into wedges or use a star cookie cutter.
Place on a baking sheet in the center rack of pre-heated oven. Bake 25 -30 minutes. Check at 20 minutes and watch them so that they don’t get too brown.
Cool shortbread before cutting in half. Arrange on plate and garnish with orange if you choose, serve.
Best,
Victoria
