Ingredients
- 3 c. all-purpose flour I used cake flour
- 1/2 tsp. baking soda
- 2 tsp. ground ginger
- 1/2 tsp. salt
- 2 sticks unsalted butter at room temperature
- 3 c. sugar
- 2 tsp. grated lemon zest
- 6 eggs at room temperature
- 1/2 c. minced crystallized ginger tossed with 2 tsp. flour (I substituted 1 tsp. ground ginger and omitted the flour)
- 2 tsp. vanilla extract
- 3/4 c. buttermilk
- 20-24 strawberries
- 1 c. heavy whipping cream
- 1/2 c. + 2 Tbsp. lemon curd
Instructions
Cake
- Preheat oven to 325 degrees. Butter and flour a 10-inch nonstick Bundt pan.
- Mix flour, baking soda, ground ginger and salt in a medium bowl.
- In a separate bowl, combine butter, sugar, and lemon zest and mix on medium-high speed until light, about 3 minutes.
- Beat in eggs one at a time.
- Add crystallized ginger (or additional ground ginger) and vanilla.
- Reduce mixer to low. Add one third of flour mixture, then half of buttermilk. Repeat, ending with flour mixture.
- Transfer batter to pan. Bake 60-70 minutes, or until a skewer inserted in cake comes out clean.
- Let cool in pan on a cooling rack for 15 minutes. Invert onto rack to cool fully.
Lemon Whipped Cream
- Combine heavy whipping cream and 2 Tbsp. lemon curd in a medium mixing bowl. Using chilled beaters, beat on high speed until stiff peaks form.
Shortcake Cups
- Cut a 1 1/2 inch slice of cake into cubes. Fill a small mason jar (or other similar-sized dish) about halfway full.
- Top with 1 Tbsp. lemon curd, approx. 4 sliced strawberries, 1/2 c. whipped cream, an additional 1 Tbsp. lemon curd, and 1 whole strawberry.