Preheat oven to 450 degrees F. Grease an 8x1-1/2-inch round baking pan. Set aside. For cake, in a large bowl, stir together the flour, the 1/4 cup granulated sugar, and the baking powder. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg, milk, and fresh or ground ginger; add to flour mixture. Stir to moisten. Spread in prepared baking pan.
Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Split into two layers.
While shortcake is baking, in a chilled bowl, combine whipping cream, the 2 tablespoons granulated sugar, and the vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Stir in 1 tablespoon of the crystallized ginger.
In a large skillet, melt the 1/4 cup butter over medium heat. Add fruit; cook for 2 to 5 minutes or until almost tender. Stir in the remaining 1 tablespoon crystallized ginger, brown sugar, and nutmeg. Cook and stir for 1 to 3 minutes more or until fruit is tender.
Place bottom shortcake layer on serving plate. Spoon about two-thirds of the fruit mixture and one-third of the whipped cream over shortcake layer on plate. Top with second shortcake layer, remaining fruit mixture, and fruit juices from skillet. Serve immediately. Pass remaining whipped cream.