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1
In a large bowl, toss the berries with the sugar and let macerate at room temperature for at least 1 or up to 4 hours; stir gently from time to time.
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2
In a medium bowl, beat the mascarpone with the candied ginger, sugar and vanilla until well blended.
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3
Slowly beat in the heavy cream just until the mixture forms soft peaks.
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4
Refrigerate for up to 3 hours; whip briefly before serving.
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5
Preheat the oven to 425 and lightly butter 2 baking sheets.
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6
In a large bowl, sift the flour with 1 cup of the sugar, the ginger, baking powder, cinnamon, baking soda, allspice, salt and pepper; whisk to combine.
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7
Using a pastry cutter or 2 knives, cut in the Molasses Butter until the mixture resembles small peas.
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8
In a large measuring cup, whisk the buttermilk with the egg yolks.
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9
Stir 1 cup of the liquid into the dry ingredients.
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10
Using your hands, squeeze the dough until smooth; if necessary, stir in a little more liquid, but don't let the dough become sticky.
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11
Reserve the remaining liquid for glazing.
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12
Turn the dough onto a lightly floured surface and roll out to a 1/2-inch thickness.
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13
Using a lightly floured 3-inch star-shaped or round biscuit cutter, cut out as many shortcakes as you can.
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14
Pat the scraps together and continue cutting to make a total of 16 shortcakes.
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15
Arrange the shortcakes on the prepared baking sheets so they don't touch each other, then brush the tops lightly with the remaining 1 1/2 tablespoons of sugar.
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16
Bake the shortcakes, 1 tray at a time, for about 15 minutes, or until the bottoms are lightly browned.
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17
Let cool on a wire rack for 5 minutes.
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18
Split the shortcakes with a serrated knife.
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19
Set each base on a serving plate and spread with a thin layer of the soft Molasses Butter.
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20
Mound a serving of berries on each, add a big dollop of mascarpone cream and cover with the shortcake tops.
