Best Gingered Blackberry And Plum Shortcakes Recipes
GINGERED BLACKBERRY AND BLACK PLUM SHORTCAKES
We love this combination of dark-hued fruits, but you can swap in other berries, such as raspberries, or stone fruit, such as nectarines or peaches.
Provided by Martha Stewart
Categories Cake Recipes
Time 40m
Yield Makes 6
Number Of Ingredients 11
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.
GINGERED BLACKBERRY AND PLUM SHORTCAKES
The dark hues of these two fruits complement one another, but you can certainly swap in other berries, such as raspberries, or slices of stone fruit, like nectarines or peaches (all are delicious with ginger). Biscuits are best served the same day they are baked.
Yield makes 6
Number Of Ingredients 8
Steps:
- Make biscuits: Preheat oven to 450°F. Whisk together flour, baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened.
- Turn out dough onto a floured work surface, and gently pat into a 3/4-inch-thick round. Using a floured 3-inch biscuit cutter, cut out 6 rounds (pat together scraps and cut out more rounds, if needed); transfer to a baking sheet. Brush tops with 2 tablespoons cream, and sprinkle with 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
- Meanwhile, make filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and remaining pinch of salt. Place grated ginger in a fine sieve; hold over the bowl and press on ginger with a wooden spoon to release juice (discard solids). Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
- Just before serving, use an electric mixer to whip remaining 1 cup cream and 2 tablespoons sugar until soft peaks form.
- With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit on a serving plate; layer with fruit and whipped cream, then replace top halves. Serve immediately.
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