Strawberry/Blueberry Shortcake

Ingredients

• 1/2 + 4 T cup(s) sugar
• 4 cup(s) strawberries and blueberries chopped and rinsed
• 2 cup(s) flour
• 2 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 6 tablespoon(s) butter cut into small pieces
• 1 pint(s) heavy cream
• 1/2 teaspoon(s) vanilla
• 1/4 cup(s) candied ginger
• 1/2 cup(s) pecans

Preparation

1. Pre-heat oven to 400. With rack in center of oven. Line large baking sheet with parchment. In bowl,toss friut with1/4 C. sugar. Whisk flour, 1/4 C sugar,.baking powder and salt. Mix in butter, until makes fine crumbs, like cornmeal.Stir in 3/4 C. cream.May add 1/2 C. toasted pecans to dough. Turn out dough onto a floured surface, and knead twice,, pat into a 3x9 inch rectangle. Cut dough diagonally into 3 squares. Cut each square into 2 triangles, making 6 biscuits. Transfer to the baking sheet. Brush tops with cream. Bake until lightly browned, about 15 minutes. Also, when making whipped cream, add candied ginger to the whipped cream.