1 3/4 cups all-purpose flour
1/2 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. butter, cut into small pieces
3/4–1 cup very cold whipping cream
2 Tbsp. butter, melted
1 lb. small strawberries, hulled (halve larger berries)
1/4 cup orange marmalade
2 Tbsp. finely chopped crystallized ginger
1 cup whipping cream
2 Tbsp. sugar
1 tsp. finely shredded orange peel

1. Line a baking sheet with parchment paper and set aside.

2. In a large bowl combine flour, cornmeal, baking powder, and salt. Cut small pieces of butter into flour mixture using a pastry blender. Gently mix in 3/4 cup very cold cream, adding more (1 tablespoon at a time), if necessary, just until dough is moistened.

3. Turn dough out onto lightly floured work surface; knead dough by folding and gently pressing dough for 4 to 6 strokes or just until dough holds together. Pat out to about 1/2 inch thick and use a 3-inch round biscuit cutter (with scalloped edges, if desired) to cut out 8 biscuits (dip cutter in flour between cuts to prevent sticking). Place on baking sheet and brush tops with melted butter. Bake at 425 degrees for 15 to 18 minutes or until golden brown.
Remove from oven; brush with any remaining melted butter and transfer to a wire rack to cool completely.

4. Meanwhile, combine strawberries, orange marmalade, and ginger in a medium bowl. Cover and let stand at room temperature for 30 to 60 minutes. In a chilled large bowl beat 1 cup cream, sugar, and orange peel with an electric mixer or whisk just until stiff peaks form. Split cooled shortcakes into 2 layers. Spoon strawberries and juice over bottom halves. Add whipped cream mixture to each and add biscuit tops. Makes 8 servings.

Per serving: 533 cal., 37 g fat (23 g sat. fat), 118 mg chol., 355 mg sodium, 49 g carbo., 2 g fiber, 5 g pro.