Ingredients

BERRIES

1. 1 1/2 pints strawberries, hulled and sliced
2. 1 1/2 pints blueberries
3. 1 1/2 pints blackberries
4. 1 1/2 pints raspberries
5. 1 cup sugar

MASCARPONE CREAM

1. 3/4 pound mascarpone cheese (1 1/2 cups) or cream cheese, at room temperature
2. 1/4 cup plus 2 tablespoons finely chopped candied ginger (about 1 1/2 ounces)
3. 3 tablespoons sugar
4. 1 1/2 teaspoons pure vanilla extract
5. 3 cups chilled heavy cream

SHORTCAKES

1. 4 1/2 cups all-purpose flour
2. 1 cup plus 1 1/2 tablespoons sugar
3. 1 tablespoon plus 1 teaspoon ground ginger
4. 1 tablespoon baking powder
5. 2 teaspoons ground cinnamon
6. 1 1/2 teaspoons baking soda
7. 1 teaspoon ground allspice
8. 1/2 teaspoon salt
9. 1/2 teaspoon freshly ground white pepper
10. 3/4 cup chilled Molasses Butter (recipe follows), cut into 1-inch pieces
11. 1 1/3 cups buttermilk
12. 2 large egg yolks

MOLASSES BUTTER

1. MAKES ABOUT 1 1/2 CUPS
2. 2 sticks (1/2 pound) unsalted butter, softened
3. 1/4 cup dark brown sugar
4. 1/3 cup unsulphured molasses

Directions

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

Make Ahead

The molasses butter can be refrigerated overnight.

Notes

If you're baking the shortcakes on dark baking sheets, set the oven at 400° to prevent the bottoms from burning.