Ginger Molasses Biscuits for Strawberry Shortcake

ginger molasses biscuits

Bring on summer!

A classic biscuit-style strawberry shortcake is one of my favourite desserts. It’s a down-to-earth treat that always feels special, particularly when in-season strawberries are in the markets.

This is the dessert my daughter always requests for her birthday, although her birthday is in late January. I understand where she’s coming from though: strawberry shortcake represents the sun-baked promise of summer after a long cold winter.

ginger molasses biscuits

Ginger molasses biscuits are a delicious addition to your strawberry shortcake. The flavours of molasses and ginger pair beautifully with strawberries and whipped cream and the biscuits are just sweet enough to work in a dessert.

Healthy tip: For a lighter take on your strawberry shortcake, mix your whipped cream with Greek yogurt (half and half).  

Ginger Molasses Biscuits for Strawberry Shortcake

Makes about 10 3” biscuits

Ingredients

  • 3 cups flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • ¾ cup cold butter, cubed
  • 1 cup plus 2 Tbsp. cold milk
  • 2 tsp. cider vinegar
  • 3 Tbsp. Grandma Molasses

Instructions:

  1. In a large bowl whisk the flour, sugar, baking powder, baking soda, salt and ginger.
  2. In another bowl combine the milk and vinegar and let sit for five minutes.
  3. Cut butter into the dry ingredients, until butter is pea-sized.
  4. Stir molasses into milk mixture and pour over flour-butter mixture.
  5. Stir gently until barely combined.
  6. Scrape dough onto a lightly floured surface and knead gently until dough comes together and is mostly smooth (about 10 times).
  7. Gently pat or roll out dough to ¾” thickness. Cut into rounds with a 3” biscuit cutter.
  8. Place on a parchment-lined baking sheet and place in the fridge for an hour (if you have time).

When ready to bake:

  1. Preheat oven to 425 F
  2. Place biscuits in oven and immediately turn the temperature down to 400 F.
  3. Bake for 15-18 minutes, until done.

Strawberry Rhubarb Pudding Cake

strawberry rhubarb pudding cake
“Pudding Cake.” Don’t you just love the sound of it?

Where I grew up we’d call this a cobbler but the sound of the words “Pudding Cake” can just about make my mouth water. Warm desserts are irresistible especially now that it’s spring and fresh local fruit is beginning to appear.

strawberry rhubarb pudding cake

The “pudding” is a deliciously tart fruit compote of strawberries and rhubarb topped with a ginger scented sponge cake. Where the “pudding” meets the cake is a delightfully moist mixture of cake and compote, but the cake on top keeps it’s crumb structure so each mouthful offers a great variety of textures.

strawberry rhubarb pudding cake

You could use this recipe through until Thanksgiving, just substituting in-season fruit as you go.

As with my Ginger Cardamom Rhubarb Crisp recipe, I prefer to serve this dessert with a drizzle of fresh cream, but whipped cream or ice cream would be good too.

Strawberry Rhubarb Pudding Cake

Adapted from Epicurious.com

  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Grandma Fancy Molasses
  • 1 Tbsp. sugar
  • 2 cups chopped rhubarb
  • 1 cup sliced strawberries
  • 1 cup flour
  • 1 ¾ tsp. baking powder
  • ½ cup sugar
  • 1/2 tsp. ginger
  • ½ tsp. salt
  • 1 egg
  • ½ cup milk
  • ½ cup butter, melted
  • 1 tsp. vanilla

Butter an 8”x8” glass or ceramic dish and preheat oven to 400 F

For the fruit:

  1. In a small saucepan whisk the cornstarch into the water then stir in the molasses, sugar and add the rhubarb. Bring to a gentle simmer, add the strawberries and cook 3-5 minutes, until it starts to thicken.
  2. Remove from heat, taste to see if it’s sweetened to your liking, scoop out ½ cup of mixture and set aside.
  3. Pour remaining fruit into the prepared baking dish.

For the cake part:

  1. In a large bowl whisk flour, baking powder, sugar, ginger and salt.
  2. In a small bowl whisk together egg, milk, butter and vanilla.
  3. Add wet to dry and mix just until incorporated.
  4. Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter. 
  5. Bake 25-30 minutes

Eat hot or warm drizzled with cream.

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strawberry rhubarb pudding cake