Fourth of July shortcakes deliver the sweetness of in-season berries along with a natural red, white, and blue: a strawberry rhubarb sauce, whipped cream, and blueberries for garnish on a candied ginger shortcake.
Red, white, and blue shortcakes are a standard Fourth of July treat in our family. Just a simple, warm shortcake topped with red strawberries or raspberries and blueberries with whipped cream. They come together easily, especially the years we celebrate on the Cape shuffling between the lake, riding bikes to watch the Chatham parade, and getting ready for fireworks.
This year I got to dreaming a bit. What if I kicked up the flavors a notch? And that is how candied ginger shortcakes with strawberry rhubarb sauce came to be.
Someone asked me the other day: What is the difference between a biscuit and scone? The answer: not much. Scones are sweeter with added sugar or dried nuts. And they are also used differently. Biscuits sop up gravy or sit alongside a steamy bowl of soup. Scones can serve as a quick breakfast meal, or a tea time treat loaded with jam and freshly whipped cream.
Shortcakes are really just big scones. But some people really like big scones anyway, so I say a shortcake is one you pair with fresh berries, like these candied ginger shortcakes with strawberry rhubarb sauce and blueberries.
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