A delectable twist on the classic strawberries and cream dessert, these Blueberry and Peach Shortcakes will become a summer favorite!
The Last Hurrah for Peach Season
We were having dear friends over for dinner about a week ago and I wanted a lovely dessert to end our meal. Peach season was waning, but we were still getting some imported Pennsylvania peaches at our nearby produce stand. And mixing them with blueberries made an incredible pie, so why not try that combo with shortcakes?
Bill does not like raw peaches or blueberries, but he is a huge fan of them in pies (go figure), so I sauteed the sliced peaches and berries in butter and brown sugar to create a marvelous filling. I was a little concerned as my peaches were definitely not peak of the season quality, but it’s amazing what a little TLC, butter and sugar can do to slightly lackluster fruit. I easily could have eaten a bowl of this fruit alone!
Blueberry and Peach Shortcakes
We eat tons of strawberry shortcake each summer. My family is particularly fond of my version with a white chocolate whipped cream. This shortcake base is just a cream biscuit with a touch of sugar. These were heavily dusted with turbinado, or raw, sugar to give a sweet crunch to the top crust. The luscious juices soak into the base while a vanilla-kissed cloud of whipped cream adds another irresistible dimension. So don’t limit yourself to eating shortcake during strawberry season. These were definitely winners!!Print
Blueberry and Peach Shortcakes
A fabulous twist on the classic shortcake using a topping of blueberries and peaches.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 8 sevings 1x
- Category: Dessert
- 2 cups flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 stick (1/2 cup) cold butter, diced
- 3/4 cups heavy cream (plus extra for brushing over shortcakes)
- Turbinado sugar, for sprinkling over shortcakes
:For fruit topping:
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1 3/4 pounds peaches, pitted and thinly sliced
- 2 pints blueberries
- 1 1/2 tablespoons fresh lemon juice
- 2 cups heavy cream
- 1/3 cup powdered sugar
- Preheat the oven to 425°. In a food processor, pulse the flour, baking powder, granulated sugar and salt. Add the diced butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and process until the dough just comes together.
- Turn the dough out onto a lightly floured surface; knead 3 times. Roll out the dough 1/2 inch thick. Using a floured 2 3/4-inch round biscuit cutter, stamp out 8 shortcakes as close together as possible; transfer to a large baking sheet. Brush the tops of the shortcakes with cream and sprinkle with 2 heaping tablespoons of the turbinado sugar. Bake the shortcakes for 15 minutes, or until golden brown. Transfer to a wire rack to cool.
- In a bowl, beat the remaining 2 cups of cream with 1/3 cup of powdered sugar and the vanilla until soft peaks form.
- Melt the remaining 2 tablespoons of butter in a large skillet. In a bowl, toss the nectarines with the berries, brown sugar and the lemon juice. Add to the skillet and cook over high heat, stirring, until the fruit begins to release its juices, about 2 minutes. Remove from the heat.
- Cut the shortcakes in half , place the bottoms on plates; top with the fruit. Add a large dollop of whipped cream, top the shortcakes, and serve.
Adapted from Food and Wine.