Congresbury Ginger Shortcake

Congresbury Ginger Shortcake

Jay 0

"This is an old British recipe handed down for many generations. I would like to archive it here so that it doesn't get forgotten. It's a hit in our family, and I hope this delicious shortcake makes a lot of other people happy, too!"
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5 h servings 286 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan.
  2. Cream the 1/2 cup butter and 1/4 cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.
  3. Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.
  4. Transfer the cake to a serving plate. Combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.


  • Editor's Note
  • Golden syrup is a sugar cane syrup that can be found in some supermarkets and specialty stores. Light corn syrup may be used as a substitute.



Wow! I just tried this recipe, and my roomie and I absolutely LOVED it. I did make a few adjustments, however. I substituted 2 tbsp of corn starch for some of the flour to make it fluffier and l...

This shortcake is fabulous. Easy, quick, and delicious. I had to add about 2-3 Tablespoons of milk to mine before it was even close to a "firm dough", but I am not known to be a precise measurer...

This is what shortcake should be! I love that little bit of ginger spark. Used this for strawberry shortcake. YUUUUUMY!

Tasty but recipe has issues. Either it needs more liquid to make it a "firm dough" Or it needs to be changed to something that specifies it is not a dough but more of a graham cracker crust co...

Far from being a shortcake, this was more like a cookie. The only reason why I give it three stars is the flavor was okay.