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Raspberry, Ginger, and Honey Shortcakes

Mini shortcakes scented with ginger and nutmeg hug soft mounds of whipped cream, Grand Marnier-steeped raspberries, and slivers of crystallized ginger.–Carole Bloom

Raspberry, Ginger, and Honey Shortcakes Recipe

  • Quick Glance
  • 35 M
  • 1 H
  • Makes fourteen 1 1/2–inch round shortcakes

Ingredients

  • For the shortcakes
  • 3/4 cup (3 1/4 ounces) all-purpose flour
  • 1 tablespoon (1/4 ounce) firmly packed light brown sugar
  • 1 1/4 teaspoons baking powder
  • 2 tablespoons (1 ounce) finely chopped crystallized ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon kosher or fine-grained sea salt
  • 2 ounces (4 tablespoons, 1/2 stick) unsalted butter, chilled in the freezer for 20 minutes
  • 3 tablespoons plus 1/2 cup heavy whipping cream
  • 1 extra-large egg yolk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • For the garnish
  • 1 teaspoon Demerara or crystal sugar
  • 2 cups (9 ounces) fresh raspberries
  • 2 tablespoons (3/4 ounce) superfine sugar
  • 1 tablespoon Grand Marnier or other orange liqueur, or Chambord (optional)
  • 2 tablespoons clover honey
  • 1 tablespoon thinly sliced crystallized ginger

Directions

  • Make the shortcakes
  • 1. Position a rack in the center of the oven and preheat it to 400°F (200°C). Line a baking sheet with parchment paper or a nonstick liner.
  • 2. Pulse together the flour, brown sugar, baking powder, chopped crystallized ginger, nutmeg, and salt in the work bowl of a food processor fitted with a steel blade.
  • 3. Cut the butter into small pieces and add it to the flour mixture. Pulse until the butter is cut into pea-sized pieces, about 30 seconds. The mixture should be crumbly. Don’t cut the butter too small or the shortcakes will lose their flaky quality.
  • 4. Use a fork to lightly beat 2 tablespoons of cream with the egg yolk and vanilla in a liquid measuring cup. With the food processor running, pour this mixture through the feed tube and process until all the ingredients are combined and the dough is moist, about 30 seconds.
  • 5. Turn the dough out onto a lightly floured flat surface. Dust your hands with flour and shape the dough into a disk or rectangle about 3/4 inch thick. Use a 1 1/2-inch round plain-edge biscuit cutter to cut out the shortcakes. Cut straight down through the dough without twisting the cutter, which seals the edges of the dough and keeps the shortcakes from rising well in the oven. Place them on the lined baking sheet, leaving at least 1 inch of space between them so they have room to expand as they bake. Gather the scraps together and knead slightly. Pat them into a 3/4-inch-thick disk or rectangle and proceed as above to get 14 shortcakes. Brush any excess flour off of the shortcakes.
  • Make the garnish and assemble
  • 6. Brush the top of the shortcakes with 1 tablespoon of cream, being careful that it doesn’t run down the sides and under the shortcakes . If it does, wipe it up because it can cause the bottom of the shortcakes to burn. Lightly sprinkle the top of the shortcakes with the Demerara or crystal sugar. Using these types of sugar on top adds extra texture to the shortcakes.
  • 7. Bake the shortcakes for 10 to 11 minutes, until light golden. Remove the baking sheet from the oven and cool the shortcakes completely on the baking sheet on a rack.
  • 8. Place the raspberries in a medium size bowl. Add the superfine sugar and Grand Marnier, if using. Toss lightly to coat the berries completely. Cover the bowl tightly with plastic wrap and let the raspberries marinate for 15 to 30 minutes.
  • 9. Whip the remaining 1/2 cup of cream in a chilled bowl of an electric stand mixer with the wire whip attachment or in a medium size bowl using a hand-held mixer on medium speed until it’s frothy. Add the honey and continue to whip the cream until it holds soft peaks.
  • 10. Using a serrated knife, slice each shortcake in half horizontally. Place the bottom of a shortcake on a serving plate and cover with a small scoop of whipped cream. Place 1 tablespoon of raspberries on top of the cream and cover the raspberries with another small scoop of whipped cream. Lightly place the top of the shortcake on top of the raspberries or arrange it at an angle to the bottom of the shortcake. Top with a sliver of crystallized ginger at an angle in the cream. Scatter a few raspberries around the plate. Repeat with the remaining shortcakes, whipped cream, raspberries, and slivers of crystallized ginger.
  • 11. Serve immediately or cover with aluminum foil and refrigerate up to 3 hours before serving.

Notes

  • Keeping
  • The shortcakes can be baked up to 4 days in advance of assembly. Store them in an airtight plastic container between layers of waxed paper at room temperature. To freeze for up to 4 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.
  • Making a Change
  • Replace the raspberries with blackberries, blueberries, or thinly sliced strawberries, or use a combination of berries.
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