Boysenberry Cardamom Toast Shortcakes

The combination of cardamom and berries is one of my favorites.
This dessert is very simple and I like the toast coated in butter
and cardamom sugar much more than I do cinnamon toast.
This is also vey good with a mixture of berries,
or with other blackberry relatives, blueberries, or raspberries.
There's no need to thaw the berries just cook them a little longer.

Ingredients:
1/4 cup plus 1 tablespoon sugar, or more to taste
1 teaspoon ground cardamom, preferably freshly ground
8 slices firm textured homemade style white bread
6 tablespoons (1/4 stick) unsalted butter, at room temperature
Two 1/2-pints ripe boysenberries or 2 cups frozen boysenberries
Slightly Sweetened Whipped Cream (optional)

Directions:
Preheat the oven to 200 degrees F.
Stir together 1/4 cup of the sugar and the cardamom on a small plate, mashing any lumps of cardamom or sugar with a fork.
Toast the bread, in batches as necessary, until golden brown.
Remove the crusts and generously butter both sides of each slice.
Dip both sides in the sugar to coat thickly and shake off the excess.
Keep the toasted bread warm in the oven, right on an oven rack,
while you prepare the remaining slices and cook the berries.
Heat the remaining butter in a medium nonstick skillet over medium heat. Add the berries and the remaining 1 tablespoon sugar and cook,
stirring gently, for about 5 minutes,
or until the berries are softened and heated through.
Taste and add more sugar, if desired.
Remove the pan from the heat.
To serve, cut each slice of toast diagonally in half.
Arrange 4 triangles each on 4 serving plates,
and spoon over the warm berries.