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Nutmeg shortcakes with gingered raspberries
  • Prep Time:
    20 minutes
  • Cook Time:
    20 minutes
  • Serves:
    8
  • Perfect For:

Description

An elegant, but simple make-ahead dessert perfect for holiday entertaining. The addition of nutmeg and ginger give this classic a warm holiday twist. Use a star cookie cutter or any other holiday shape that measures about 3-inches across.

Gingered Raspberries
  • 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
  • 8 fresh mint sprigs
  • 3 Tablespoons finely chopped crystallized ginger
  • 1 Tbsp. framboise or raspberry liqueur, optional
Shortcakes
  • 2 Cups all-purpose flour
  • 1 1/4 Cups cake flour (not self-rising)
  • 1/3 Cup granulated sugar, plus 1 teaspoon for sprinkling
  • 1 Tbsp. plus 2 teaspoons baking powder
  • 1 1/4 Teaspoons freshly grated nutmeg
  • 1 Tsp. salt
  • 1 Tsp. baking soda
  • 12 Tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 1/4 Cups buttermilk, as needed
  • 2 Teaspoons plus 1 1/2 cups heavy cream, divided
Whipped Cream
  • 3 Tablespoons plus 2 tablespoons confectioners' sugar, divided
  • 1/2 Tsp. vanilla extract
Gingered Raspberries
  1. Gently fold together raspberries, crystallized ginger, confectioner's sugar and liqueur, if using, together. Crush a few raspberries to give off their juices. Cover and let stand 1 hour.
Shortcakes
  1. Preheat oven to 425° F.

    Sift all-purpose flour, cake flour, 1/3 cup sugar, baking powder, nutmeg, salt and baking soda together into large bowl. Add butter and cut in with pastry blender until mixture resembles coarse crumbs with pea-sized pieces. Stir in enough buttermilk to make a shaggy dough. Turn out onto a lightly floured work surface and knead a few times just until dough comes together.

    With floured hands, pat out to a 12-by-6-inch rectangle about 3/4-inch thickness. Using a large sharp knife, cut into 8 (3-inch) squares. Transfer to an unlined baking sheet. Brush tops lightly with 2 teaspoons cream and sprinkle with the remaining 1 tsp. sugar.

    Bake until risen and golden brown, about 20 minutes.
Whipped Cream
  1. Whip remaining cream, confectioners' sugar and vanilla in a chilled medium bowl with an electric mixer set on high speed until soft peaks form. (The whipped cream can be covered and refrigerated up to 8 hours ahead. Whisk briefly before serving.)
Assembly
  1. For each serving, cut shortcake in half using a serrated knife. Top bottom half with some raspberries and their juices, followed by a dollop of whipped cream and then top half of shortcake. Garnish with a mint sprig and serve immediately.
Calories 443.08
Total Fat 25.92 g
Saturated Fat 16.24 g
Cholesterol 80.18 mg
Sodium 534.64 mg
Total Carbohydrates 49.92 g
Dietary Fiber 0.73 g
Protein 5.62 g