Minty Summer Shortcake

1. Preheat oven to 425 degree F. Stir together flour, 1/4 cup sugar, the baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ginger. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead gently for 4 to 6 strokes or just until dough holds together. Lightly roll dough to a 6x7-1/2-inch rectangle (about 3/4 inch thick). Cut into six 3x2-1/2-inch rectangular biscuits. Place 1 inch apart on ungreased baking sheet. Bake 12 minutes or until golden brown. Cool biscuits on a wire rack.

2. In a bowl combine mangoes or peaches, strawberries, mint, honey, and lemon juice. Let stand 30 to 60 minutes. Combine creme fraiche and 1 tablespoon sugar; chill until needed. To assemble, split biscuits. Place bottom halves on dessert plates. Top with creme fraiche. Spoon fruit mixture over creme fraiche. Replace biscuit tops. Makes 6 servings.