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1
Preheat oven to 400.
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2
Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently.
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3
Set aside.
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4
Lightly spoon flour into dry measuring cups; level with a knife.
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5
Place flour, baking powder, and salt in a food processor; pulse to combine.
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6
Finely chop the candied ginger - don't rely on the food processor to continue chopping it, as the pulses are too brief.
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7
Add the ginger with the butter to processor; pulse until mixture resembles coarse meal.
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8
Add milk, and pulse 3 or so times, just until combined.
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9
Turn mixture out onto a lightly floured surface.
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10
Press mixture into a 7-inch circle; cut into 8 wedges.
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11
Line a baking sheet with parchment paper.
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12
Place wedges 1 inch apart on the prepared baking sheet.
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13
Combine egg white and 1 tablespoon water in a small bowl.
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14
Lightly brush tops of wedges with egg white mixture; sprinkle evenly with the remaining 1 Tablespoon sugar.
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15
Bake at 400 for 18-20 minutes or until golden brown.
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16
Cool on a wire rack.
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17
Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form.
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18
Add powdered sugar, beating until stiff peaks form.
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19
Split shortcakes in half horizontally; divide the berries evenly, spooning approximately 1/3 cup berry mixture over each bottom half.
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20
Top each with about 2 tablespoons whipped cream; cover with shortcake tops.
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21
TO PREPARE IN ADVANCE: You can make all the components in advance and then assemble just before serving: Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving.
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22
Make the shortcakes early in the day and wrap in plastic wrap until needed later; or, make in advance and freeze them, then defrost at room temperature when ready to serve.
