Put a little crystallized ginger in your shortcakes, fill them with tropical mangoes and sweet strawberries, and top them with yogurt for a completely new take on a summertime classic.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into pieces
- 1/3 cup roughly chopped crystallized ginger (Australian ginger is best)
- 3/4 cup buttermilk
- 1 egg, lightly beaten
- 2 large, ripe mangoes, peeled and cut into cubes
- 1/2 pound strawberries, stemmed and sliced
- 8 ounces lowfat vanilla yogurt, stirred to make smooth
Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper.
In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix. Add the butter pieces and pulse until the mixture resembles coarse meal. Transfer to a mixing bowl and stir in the crystallized ginger. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough).
With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
To serve, mix together mangoes and strawberries in a bowl. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately.