Gingered Blueberry Shortcake
Elevate your dessert game with this Gingered Blueberry Shortcake, a delightful twist on the classic summer treat. Fluffy, golden shortcakes infused with a hint of warm, aromatic ground ginger serve as the perfect base for a luscious blueberry compote made with fresh, juicy berries, a touch of honey, and a pop of freshly grated ginger. Topped with clouds of homemade vanilla whipped cream, this recipe strikes the perfect balance between sweet and tangy, with subtle spice to keep things interesting. Ready in just 35 minutes, this crowd-pleaser is ideal for entertaining or indulging in a special treat at home. Bursting with seasonal flavors and simple elegance, this shortcake is a must-try for fans of berry desserts!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Heavy cream
- 3 cups Fresh blueberries
- 3 tablespoons Honey
- 1 teaspoon Fresh ginger, grated
- 2 teaspoons Lemon juice
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, ground ginger, and salt.
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
Slowly pour in the heavy cream and stir until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Use a 2.5-inch biscuit cutter to cut out rounds of dough, and place them on the prepared baking sheet.
Bake the biscuits for 12-15 minutes, or until golden brown. Set aside to cool.
While the biscuits are baking, prepare the gingered blueberry filling. In a medium saucepan over medium heat, combine the blueberries, honey, grated ginger, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the blueberries begin to break down and the mixture thickens slightly. Remove from heat and let cool.
In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
To assemble the shortcakes, slice each biscuit in half horizontally. Spoon a generous portion of the gingered blueberry mixture onto the bottom half of the biscuit, top with whipped cream, and place the other biscuit half on top.
Serve immediately and enjoy your Gingered Blueberry Shortcake!
Nutrition Facts
Calories |
3757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.0 g | 308% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 347.2 g | 126% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 137.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 91 mg | 7% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
