Gingered Blackberry and Black Plum Shortcakes

Prep Time:
20 mins
Total Time:
40 mins

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.


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


  1. 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.

  2. 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.

  3. 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.

  4. Just before serving, in a large bowl, whip cream and remaining 2 tablespoons sugar until soft peaks form.

  5. 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.

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