A mixture of fresh and cooked blueberries atop buttery shortcakes scented with lime and ginger puts a new spin on this classic dessert. Using almond flour in the shortcakes makes them extra-flavorful, and keeps them fresh and soft longer.
Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
To prepare the fruit: Place 3 cups (450g) of the fresh berries into a medium heatproof bowl and set aside.
In a medium saucepan, combine the remaining 3 cups (450g) of the fresh berries with the sugar, lime juice, and salt. Cook over medium heat until the berries come to a simmer, start to release some juice, and begin to thicken, about 5 to 8 minutes.
Pour the cooked berries over the fresh berries in the bowl, add the cinnamon, and stir to thoroughly combine. Set aside while you prepare the shortcakes.
To make the shortcakes: Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess. Mix together the flours, sugar, baking powder, salt, ginger, and lime zest.
Using a mixer, pastry blender, or your fingers, work the butter in until the mixture is unevenly crumbly; some larger, cranberry-sized chunks of butter can remain.
Combine the cream and vanilla. Add the liquid to the bowl all at once, mixing quickly and gently for about 20 seconds to make a soft dough. If the dough doesn't come together, dribble in a bit more cream or milk until it's cohesive.
Pat the dough into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and pat it (or roll gently with a floured rolling pin) into a generous 8" x 6" rectangle.
For perfectly shaped shortcakes, use a sharp knife or bench knife to trim a very thin slice off the edge of the dough all the way around. This will allow the shortcakes to rise evenly as they bake.
Use a sharp biscuit cutter, a bench knife, or sharp knife to cut 2" square shortcakes.
Place the shortcakes on a baking sheet, brush the tops with cream, and dip them in almond flour. While optional, the almond flour gives the shortcakes a rustic appearance and additional "toasty" flavor.
Bake the shortcakes for 16 to 20 minutes, until they're golden brown. Remove them from the oven and let them cool slightly (or to room temperature).
To make the topping: Just before serving, place the cream, confectioners' sugar, and vanilla in a large, clean jar with a tight-fitting lid; a 16-ounce mason jar works well here. Shake vigorously for about 60 to 90 seconds, until the cream forms soft peaks. (See our blog post, The practical magic of mason jar whipped cream, for additional tips on this method.)
To serve: Split open the shortcakes, top with the berries, and garnish with the whipped cream.
Storage information: Store blueberries and topping, covered, in the refrigerator for several days. Store shortcakes, well-wrapped, at room temperature for several days; freeze for longer storage.
To stabilize the topping, mix 1 teaspoon Instant ClearJel with the confectioners’ sugar before adding to the cream.
Looking for more ways to switch up your shortcake game? Try our recipe for Spiced Peach Shortcakes, complete with fragrant peaches, spiced almond flour biscuits, bourbon whipped cream, and a garnish of hot (spicy) honey.
