Nutmeg Shortcakes with Gingered Raspberries

Nutmeg Shortcakes with Gingered Raspberries Recipe

Nutmeg Shortcakes with Gingered Raspberries

Average Rating: Not yet reviewed
Prep Time:20 minutes
Cook Time:20 minutes
Servings:8

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.

Ingredients

Gingered Raspberries

  • 2 packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
  • 3 tablespoons finely chopped crystallized ginger
  • 1 tablespoon framboise or raspberry liqueur, optional
  • 8 fresh mint sprigs

Shortcakes

  • 2 cups all-purpose flour
  • 1 1/4 cups cake flour (not self-rising)
  • 1/3 cups granulated sugar, plus 1 teaspoon for sprinkling
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 1/4 teaspoons freshly grated nutmeg
  • 1 teaspoon salt
  • 1 teaspoon 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 teaspoons 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.

Amount Per Serving

Calories:443.08
Total Fat:25.92g
Saturated Fat:16.24g
Cholesterol:80.18mg
Sodium:534.64mg
Total Carbohydrates:49.92g
Dietary Fiber:0.73g
Protein:5.62g
Not Yet Reviewed | Write Review