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Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray; set aside. In a medium bowl, combine flour, brown sugar, 1 1/2 teaspoons crystallized ginger (or 1/2 teaspoon ground ginger), baking powder and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk (or sour milk) all at once. Using a fork, stir just until moistened.
Drop dough by slightly rounded tablespoons into 12 mounds on the prepared baking sheet. Bake for 8 to 10 minutes or until lightly golden and a toothpick inserted into centers comes out clean. Cool on a wire rack.
In a medium bowl, combine whipped topping, sour cream, and 1/4 teaspoon ground ginger. Set aside 1/3 cup of the topping mixture. Fold the berries into remaining topping mixture.
Split shortcakes in half horizontally. Spoon berry mixture on shortcake bottoms. Add tops; dollop with reserved topping mixture. If desired, garnish with additional snipped crystallized ginger.