Servings: Makes 2–4 servings
- 1 pint strawberries , washed, hulled and sliced
- 1 teaspoon finely chopped fresh mint
- 1/4 cup granulated sugar
- 1 cup water
- 1 tablespoon chopped fresh ginger
- 1 cup cake flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 cup buttermilk
Place the strawberries in a glass bowl, toss with the chopped mint and set aside.
Place the sugar, water and ginger in a saucepan over medium heat and bring to a boil. Reduce the heat and simmer the syrup until it thickens, about 15 minutes. Remove from heat and allow to cool, then strain the ginger out of the syrup.
Preheat oven to 450°. Sift the cake flour, all-purpose flour, baking power and sugar twice. Make a well in the flour mixture and pour in the buttermilk. Stir with a spoon until well combined, being careful not to over-mix.
Drop spoonfuls of dough onto an oiled baking sheet, about two tablespoons each. Bake for 10–12 minutes until golden brown. Remove from the oven and let cool.
Split the shortcakes and spoon the strawberries over the top. Drizzle with the ginger syrup, and top with a spoonful of light whipped topping if desired.