Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Gingered Blackberry and Black Plum Shortcakes 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Yield: 6 We love this combination of dark-hued fruits, but you can swap in other berries, such as raspberries, or stone fruit, such as nectarines or peaches. Ingredients For the Biscuits 2 cups all-purpose flour (spooned and leveled), plus more for work surface 1 tablespoon baking powder ½ teaspoon salt 3 tablespoons sugar 1 ¼ cups plus 2 tablespoons heavy cream For the Filling 4 black plums (1 to 1 ½ pounds total), halved, pitted, and thinly sliced 1 package (5 to 6 ounces) blackberries (about 1 cup) ¼ cup plus 2 tablespoons sugar Pinch salt 1 piece fresh ginger (3 inches), peeled and finely grated 1 cup heavy cream Directions Make the biscuits: Preheat oven to 450 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened. Turn dough onto a floured surface, and pat into a 3/4-inch-thick round. Using a 3-inch biscuit cutter, cut 6 rounds (reuse scraps); transfer to a baking sheet. Brush tops with remaining 2 tablespoons cream, and sprinkle with remaining 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool. Make the filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and salt. Squeeze grated ginger over fruit, releasing juice; discard pulp. Toss gently to combine. Let sit at least 15 minutes and up to 1 hour. Just before serving, in a large bowl, whip cream and remaining 2 tablespoons sugar until soft peaks form. With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit, cut side up, on a serving plate; top with fruit, whipped cream, and biscuit tops. Rate it Print