Strawberry Shortcake With Lemon Ginger Cream

Directions

1. In a large bowl, combine 2 c. of the flour, 1/3 c. of the sugar, 2 tsp. bf the lemon peel, the baking pwdr, baking soda, and salt. With a pastry blender or possibly your fingers, cut in or possibly rub in butter till mix looks mealy.
2. In a small bowl, combine buttermilk and egg yolks, then add in to flour mix and stir with a fork till dough holds together.
3. On a floured board, knead dough with floured hands just till smooth, 15 to 20 turns. Reflour board and pat out dough 1 inch thick. Cut into 6 rounds with a floured 2 1/2- to 3-inch round cutter, gathering and repatting scraps as needed. Lift onto a 12- by 15-inch baking sheet and sprinkle with 1 tsp. sugar.
4. Bake shortcakes in a 400 degree oven till deep golden brown (12 to 14 min). Transfer to a rack till cold (at least 30 min).
5. Set aside 6 whole berries. Slice remaining berries into a medium-size bowl. Add in 2 Tbsp. of the sugar and stir to coat; let stand for up to 1 hour.
6. Just before assembling, prepare lemon-ginger cream. In a small bowl, combine creme fraiche, crystallized ginger, 2 Tbsp. of the sugar, and remaining 1 1/2 tsp. lemon peel. In the large bowl of an electric mixer, beat the whipping cream till thick. Mix in creme-fraiche mix.
7. Split shortcakes horizontally and place each bottom on a plate. Cover bottom pcs with some lemon-ginger cream and sliced berries, then cover with the shortcake tops. Garnish each with a whole berry. Serve remaining lemon-ginger cream and sliced berries on the side.
8. This recipe yields 6 servings.