Peach & Raspberry Shortcakes

 (serves -6)

Ingredients: Peach & Raspberry

• 3-5 fresh, ripe peaches
• 1 pint fresh raspberries ( halved if extremely large)
• 4 Tablespoons – sugar

Preparation:

• Wash the peaches
• Quickly and gently rinse off the raspberries under cold water.  Then let dry off on a try covered with absorbent paper towels.
• Peel the peaches leaving some skin on in order to have a nice color contrast or peel them completely.  The choice is yours! (Some of the coloring on peach skin can be very eye appealing.)

macerated peaches and raspberries

Place the cut peaches and the raspberries in a bowl and sprinkle the sugar over them.  Gently mix so all the fruit is covered with the sugar. 

Let sit until all sugar is dissolved and the fruits release their juices.

At this stage, begin making the shortcake batter.

Ingredients : biscuits

• 9 oz. (2 cups) unbleached all-purpose flour; more for rolling

• 1/3 cup plus 1 Tablespoon. granulated sugar

• 2 1/2 tsp. baking powder

• 1/4 tsp. baking soda

• 1/2 tsp. kosher salt

• 4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces

• 1 large egg

• 1/4 cup heavy cream; more for brushing

• 1/4 cup buttermilk

Procedure :

Position a rack in the center of the oven and heat the oven to 425°F. Line a large heavy-duty baking sheet with parchment.

working in the butter

Cut the butter into small cubes and then place back in the refrigerator to keep cold. Sift the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl.

Stir in the salt. Remove the butter from the refrigerator and using a pastry blender, a fork, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse cornmeal.

shortcake dough

In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk.

Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy.

Gather the dough and gently knead it three or four times. If it seems dry and doesn’t form a cohesive dough, work in more cream, 1 tsp. at a time. 

Eventually, you should end up with a dough that looks like this photo.

cutting

Transfer the dough to a lightly floured surface and roll it into a 3/4 -inch-thick disk.

  With a sharp 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (don’t twist the cutter or it will seal the sides of the biscuits and interfere with rising).

coating the top

Transfer the rounds to the prepared baking sheet. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits until you have a total of 6. 

Then, lightly brush the biscuit tops with cream (about 1 Tablespoon ).

cream & sugar topping

Sprinkle tops with the remaining  sugar.

Now, place the tray back in the refrigeration for at least 10 minutes prior to baking.

fully baked shortbread

Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes.  

  Let the biscuits cool slightly while you whip the cream.

Whipped Cream ( ingredients)

• 2 cups very cold heavy whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla
• 1 chilled mixing bowl

Procedure:

• Place the cold cream into the chilled mixing bowl
• Whip the cream until soft peaks are formed
• Add the sugar and vanilla.  Continue to whip until the stiff peak stage
• Cover with plastic wrap and keep chilled until ready to assemble the shortcakes.

Now it’s time to assemble the shortcakes.   We have reached the fun part!

 Once the shortcakes have cooled to room temperature, gently cut them in half with a serrated knife.

 Spoon a nice amount of the fruit mixture along with some of the juices on to the bottom half of the biscuit.

Top with a nice dollop of whipped cream,  place on the lid and serve!