Gingered Black Raspberry Shortcake
Recipe type: Dessert
  • 4 cups black raspberries
  • 3 tbsp granulated sugar
  • 1 tbsp fresh lime juice
  • 2 cups all-purpose gluten free flour (add ¼ tsp xanthan gum if flour mix does not already contain it)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp chilled butter, cut into small pieces
  • 3 tbsp minced crystallized ginger
  • ¾ cup 2% reduced-fat milk
  • 1 large egg white
  • 1 tbsp water
  • 1 tbsp turbinado sugar or granulated sugar
  • ⅓ cup heavy whipping cream
  • 2 tbsp powdered sugar
  1. Preheat oven to 400°.
  2. Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.
  4. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon ⅓ cup berry mixture over each bottom half. Top each with 1½ tablespoons whipped cream; cover with shortcake tops.
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