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Divine Raspberry & Peach Shortcakes





Serves 6 |
A satisfying sweet summer treat. The blend of textures makes this a delightful dessert. Rich in flavor and complexity, a surefire crowd pleaser.
Ingredients:
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1 tablespoon baking powder+ Add to Shopping List |
1 1/2 sticks butter+ Add to Shopping List |
1/2 cup heavy cream, (chilled)+ Add to Shopping List |
3 eggs, (lightly beaten)+ Add to Shopping List |
2 cups flour+ Add to Shopping List |
1 teaspoon salt+ Add to Shopping List |
1 tablespoon sugar, (plus extra for sprinkling)+ Add to Shopping List |
1 tablespoon milk, (for egg wash)+ Add to Shopping List |
16 oz. raspberries+ Add to Shopping List |
2 peaches, (peeled, pitted and thinly sliced)+ Add to Shopping List |
2 tablespoons sugar+ Add to Shopping List |
1/2 teaspoon vanilla extract+ Add to Shopping List |
1 cup heavy cream, (chilled)+ Add to Shopping List |
Directions:
- Preheat oven to 400° F.
- In mixing bowl, sift in flour, baking powder, salt and sugar. Blend butter into mix, until clumps for to size of peas. Mix in cream and eggs until blended.
- On floured surface, pour dough and flatten to ¾ inch thickness. Cut out biscuits, place on parchment lined baking sheet.
- Mix 1 egg with milk and beat. Brush with egg wash. Sprinkle sugar on top, and then bake for about 25 minutes (outsides are crisp), allow cooling afterward.
- In separate bowl, mix together cream and sugar, until slightly rigid. Add vanilla and mix to stiffen.
- With cooled biscuits, break in half, putting fruit on bottom and whipped cream on top. Ready to serve!
Main Ingredient: | Peach, Raspberry |
Cooking Method: | Bake |
Course: | Dessert |
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