Reduce the heat and simmer the syrup until it thickens, about 15 minutes. Remove from heat and allow to cool, then strain the ginger out of the syrup. Sift the cake flour, all-purpose flour, baking power and sugar twice. Make a well in the flour mixture and pour in the buttermilk. Stir with a spoon until well combined, being careful not to over-mix.
Drop spoonfuls of dough onto an oiled baking sheet, about two tablespoons each.
Bake for 10 to 12 minutes until golden brown. Remove from the oven and let cool. Split the shortcakes and spoon the strawberries over the top. Drizzle with the ginger syrup, and top with a spoonful of light whipped topping if desired. Harpo Inc. All rights reserved.