Peach and Blueberry Shortcake Recipe
- 2 pounds ripe peaches
- 1 pint blueberries
- 1/3 cup granulated sugar, more or less, depending on sweetness of fruit
- 1 tablespoon fresh lemon juice
- 6 biscuits (see below)
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 2 cups self-rising flour
- 2 1/2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cut into small pieces, kept cold
- 3/4 cup whole milk
- 2 tablespoons heavy whipping cream
- Make biscuits: Adjust oven rack to center position. Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, and salt. Add butter and rub it into flour mixture with your fingertips or a pastry cutter until it resembles very coarse meal. Stir in milk until just combined.
- Scoop dough in 6 equal portions onto prepared baking sheet. Lightly pat each portion into a disk and lightly brush tops of disks with heavy cream.
- Bake biscuits 15 to 20 minutes or until golden brown. Remove from oven and cool on wire rack.
- Prepare fruit: Fill a large pot with water and bring to boil. Fill a large bowl with ice water and set aside. Place peaches in boiling water 15 seconds. Use a slotted spoon or mesh spider to immediately transfer peaches to ice water. Once cool, peel skins off. Pit and cut into 1-inch pieces.
- In a large bowl, combine peaches and blueberries. Toss with sugar and lemon juice.
- Whip cream: In another large bowl, add cream and vanilla. Slowly stir in powdered sugar. Whip to soft peaks.
- Slice shortcakes in half horizontally. Place bottoms on plate. Mound with whipped cream and fruit mixture. Cover with tops and serve.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 33 g
Saturated Fat: 21 g
Cholesterol: 95 mg
Sodium: 600 mg
Carbohydrates: 59 g
Fiber: 5 g
Sugar: 25 g
Protein: 8 g
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