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Divine Raspberry & Peach Shortcakes Recipe
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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.
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Ingredients:
| 1 tablespoon baking powder |
| 1 1/2 sticks butter |
| 1/2 cup heavy cream, (chilled) |
| 3 eggs, (lightly beaten) |
| 2 cups flour |
| 1 teaspoon salt |
| 1 tablespoon sugar, (plus extra for sprinkling) |
| 1 tablespoon milk, (for egg wash) |
| 16 oz. raspberries |
| 2 peaches, (peeled, pitted and thinly sliced) |
| 2 tablespoons sugar |
| 1/2 teaspoon vanilla extract |
| 1 cup heavy cream, (chilled) |
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!
| Course: | Dessert |
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