Strawberry season is nearly at an end, but the blueberries and blackberries are just beginning to show up at the little farm stand down the road from me, so the tender shortcakes chosen by Cathy of thetortefeaser couldn't have come at a better time for me. However, as much as I love shortcake with mixed berries and whipped cream , any fruit would be delicious with these butter and cream shortcakes as well as just served warm with butter and jam. Similar to scones, but more rough and crumbly, the tender shortcakes should be served shortly after baking; however, the dough can be made ahead, formed into shortcakes and then frozen. Just add about 5 minutes to the baking time. Dorie's recipe for this shortcake can be found on Cathy's blog and in "Baking From My Home to Yours" available at Amazon and other bookstores.
I added ground ginger to the flour mixture, but if you are a ginger fan, chopped crystallized ginger would add a more intense ginger flavor to the shortcakes. Instead of plain whipped cream, try a faux creme fraiche. The sour cream adds a little tanginess to the whipped cream.