Gingered Blueberry Shortcake Recipes

LEMON SHORTCAKES WITH GINGERED BLUEBERRIES

Steps:

• Heat the oven to 425 degrees. In a large bowl, whisk together the flour, 1/3 cup granulated sugar, the lemon zest, baking powder and salt. Add the butter and use your fingers to quickly flatten each piece of butter into the flour mixture. The butter should be pliant but not melty. If it starts to get too soft, refrigerate the mixture for a few minutes before moving on.
• In another large bowl, whisk together the 1/2 cup/120 milliliters heavy cream with the lemon juice and egg until combined. Add the cream mixture to the flour mixture and stir with a fork until the dough is evenly moistened.
• Tip the dough out onto a piece of parchment paper. Work it a few times, just to get the mixture to come together, but don't overwork it. Pat the dough into a 5-inch square. Using a sharp knife, cut the dough into two rectangles, then cut each rectangle crosswise into 3 pieces. Separate them on the parchment paper, slide the parchment paper onto a baking sheet and freeze for 15 minutes.
• Just before baking, brush the top of each shortcake with cream and sprinkle liberally with granulated sugar. Bake until golden brown and a toothpick inserted into the center of one shortcake comes out clean, about 20 minutes. Transfer to a rack to cool completely.
• Meanwhile, in a medium bowl, smash 1/4 cup/35 grams of the blueberries. Add the remaining whole blueberries and crystallized ginger and toss to combine. Whip the cream to medium-stiff peaks with the confectioners' sugar, if using.
• To serve, split the shortcakes in half and top the bottom half with whipped cream and berries. Replace the top.

GINGER STRAWBERRY SHORTCAKES

Steps:

• Make the biscuits: Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl with a mixer on medium-high speed until light and fluffy; reduce the speed to low and beat in the flour and candied ginger until just incorporated. Turn the dough out onto a sheet of plastic wrap; press into a 1-inch-thick disk, tightly wrap and refrigerate until firm, about 1 hour or overnight. On a floured surface, roll out the dough into a 10-inch circle, about 1/2 inch thick. Use a 2 1/2-inch biscuit cutter to cut out rounds; arrange about 1 inch apart on a baking sheet. Reroll the scraps and cut out more biscuits (you should have 12). Brush the tops lightly with the heavy cream and sprinkle with the demerara sugar. Refrigerate until firm, about 20 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the biscuits until slightly puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes on the baking sheet, then remove to a rack to cool completely.
• Meanwhile, make the toppings: Puree half of the strawberries in a blender with 1/4 cup granulated sugar and the grated ginger until smooth; transfer to a bowl. Dice the remaining strawberries; add to the pureed berries and toss. Beat the sour cream, heavy cream and the remaining 2 tablespoons granulated sugar in a separate bowl with a mixer on medium-high speed until soft peaks form. Serve each person 2 biscuits with the whipped cream and strawberry mixture. Photograph by Anna Williams

GINGERED BLUEBERRY SHORTCAKE

Steps:

• Preheat oven to 400°.
• Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently. Set aside.
• Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse to combine.
• Finely chop the candied ginger - don't rely on the food processor to continue chopping it, as the pulses are too brief. Add the ginger with the butter to processor; pulse until mixture resembles coarse meal. Add milk, and pulse 3 or so times, just until combined. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges.
• Line a baking sheet with parchment paper. Place wedges 1 inch apart on the prepared baking sheet.
• Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with the remaining 1 Tablespoon sugar. Bake at 400° for 18-20 minutes or until golden brown. Cool on a wire rack.
• Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
• Split shortcakes in half horizontally; divide the berries evenly, spooning approximately 1/3 cup berry mixture over each bottom half. Top each with about 2 tablespoons whipped cream; cover with shortcake tops.
• TO PREPARE IN ADVANCE: You can make all the components in advance and then assemble just before serving: Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving. Make the shortcakes early in the day and wrap in plastic wrap until needed later; or, make in advance and freeze them, then defrost at room temperature when ready to serve.

GINGER-PEACH SHORTCAKE

Steps:

• In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.

AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE

Steps:

• In small bowl, stir together berries, sugar, and lemon juice.
• Let sit 30 minutes to an hour.
• Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
• In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
• Fold mascarpone mixture into whipped cream mixture.
• To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
• Repeat with another lady fingers, laying across in the other direction.
• Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.

BLUEBERRY SHORTCAKE

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar. , Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm if desired, or cool on a wire rack.

CONGRESBURY GINGER SHORTCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan.
• Cream the 1/2 cup butter and 1/4 cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.
• Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.
• Transfer the cake to a serving plate. Combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.

RED, WHITE, AND BLUEBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
• Mix strawberries and blueberries with 1/4 cup sugar in a bowl, and set aside. Mix the cream cheese with the marshmallow creme in a separate bowl until smooth, and set aside. In another bowl, mix the baking mix, milk, 3 tablespoons of sugar, and melted butter into a smooth batter. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. Allow to cool in the pan.
• Spread the berry mixture and juice over the cooled shortcake, saving a few pretty berries aside for garnish. With a spatula, gently press down on the berries to allow the juices to soak into the cake. Spread the cream cheese mixture over the fruit, and garnish with the reserved berries. Chill in refrigerator for at least 30 minutes before cutting in squares to serve.

BLUEBERRY SHORTCAKE

Steps:

• Preheat the oven to 375 degrees.
• Combine the blueberries with the superfine sugar and set aside.
• In a mixing bowl, sift together the flour, baking powder, pinch of sugar, and pinch of salt. With a pastry blender or fork, fold in the butter, mixing until it resembles coarse meal. Add the buttermilk and blend with a fork just until combined.
• On a lightly floured surface, pat the dough into a 4-inch square. (It should be about 1/2 inch thick.) Cut 4 biscuits with a 2-inch cutter. Place on a parchment-lined baking sheet, sprinkle with sugar, and top each with 3 almond slivers. Bake for 15 minutes, until golden.
• Cut the biscuits in half. Add the yogurt to the blueberries and stir to combine. Place a quarter of the berries on top of one half of each biscuit, and top with the other biscuit halves.

ICED GINGER SHORTCAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 20cm square baking tray. Beat the butter and sugar until pale and fluffy. Sift in the flour and ginger, then mix together with a knife. Using lightly floured hands, bring the mixture together to form a dough, then spread it into the greased baking tray. Bake for 30 mins until golden. Remove from the oven and leave to cool slightly.
• For the icing, melt the butter and syrup in a pan. Remove from the heat, sift in the icing sugar and ginger, then mix until smooth and glossy. Cool until almost cold and beat well again. Spread the icing over the shortcake using a palette knife, decorate with chopped crystallised ginger and serve cut into slices.

GINGERED BLACKBERRY AND BLACK PLUM SHORTCAKES

Steps:

• Make the biscuits: Preheat oven to 450 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened.
• Turn dough onto a floured surface, and pat into a 3/4-inch-thick round. Using a 3-inch biscuit cutter, cut 6 rounds (reuse scraps); transfer to a baking sheet. Brush tops with remaining 2 tablespoons cream, and sprinkle with remaining 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
• Make the filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and salt. Squeeze grated ginger over fruit, releasing juice; discard pulp. Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
• Just before serving, in a large bowl, whip cream and remaining 2 tablespoons sugar until soft peaks form.
• With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit, cut side up, on a serving plate; top with fruit, whipped cream, and biscuit tops.