1. Preheat oven to 400°. Line a sheet pan with parchment paper or silicone baking mat.
2. Sift the flour, 2 tablespoons granulated sugar, baking powder, powdered ginger and salt into a large mixing bowl.
3. Add butter and both fresh and crystallized gingers to the dry ingredients – you can use your fingers, a pastry blender or electric mixer with paddle attachment to work mixture until it resembles pebbles.
4. Whisk together 2 eggs and the heavy cream; add to the flour mixture until just combined. The dough will be sticky.
5. Pour the dough out onto a floured surface. Using the heel of your hand flatten the dough to ½ -3/4 inch thick. You should see lumps of butter in the dough. Use a 2-inch round cookie cutter or use a knife cut the dough into 2 inch squares. At this point the shortcakes can be frozen for another time.
6. Place shortcakes on the prepared sheet pan. Whisk together the remaining egg with 1 tablespoon water to make an egg wash. Brush the tops of the shortcakes with the egg wash, and sprinkle with turbinado sugar.
7. Bake for 15 to 20 minutes, until the tops are browned. Cool completely on the sheet pan.
8. Combine 2 tablespoons granuldated sugar and lemon juice, mix well. Add the berries. Let sit for at least 15 minutes or up to 1 hour.
9. Add the whipping cream, powdered sugar and vanilla to bowl - whisk just until stiff peaks form.
10. To assemble, slice the shortcakes in half horizontally, layer the bottom with whipped cream, berries and top with additional whipped cream, replace shortcake top. Serve immediately.
11. Store shortcakes in an airtight container at room temperature for 3 days.
Add a teaspoon of cinnamon to the dough and serve with sauteed apples as \a holiday dessert.