NOTE: A great treat in early and mid-summer when peaches and blueberries are sweet and plentiful. This homemade shortcake is quick and easy to make with a wonderful light taste.
Sweet, soft and delicious!
Ingredients:
- 2 cups whipping cream
- 3 tablespoons sugar
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 cup cold butter, cut into pieces
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 2 pounds fresh peaches, unpeeled
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1/4 teaspoon ground nutmeg
- 1 teaspoon almond extract
- 1 tablespoon butter
- 1 cup fresh blueberries
- whipped cream
- peach wedges and blueberries
Cuisine: Country
Yield: 15 Shortcakes
Rating: 
(1 votes, average: 1.00 out of 5)
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(1 votes, average: 1.00 out of 5)Loading...Instructions:
- Preheat oven to 450-degrees. Pour whipping cream into a glass bowl and beat with electric mixer until foamy. Gradually beat in sugar at medium speed until stiff peaks form. Cover and chill.
- In large bowl, combine flour, sugar, and baking powder; cut in butter with a pastry blender or fork until crumbly. Stir together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.
- Flour counter top and hands well to handle dough. Turn dough out onto floured counter top and turn a few times. Knead gently about 8 to 10 times. Roll dough into a 12-inch circle. Using a 3-inch biscuit cutter, cut into 15 rounds. Place rounds on parchment paper or use baking spray on baking sheet. Bake for 12 minutes or until golden. Remove from oven.
- Cut peaches into wedges and sprinkle with lemon juice. Place peaches, sugar, nutmeg, and almond extract in medium saucepan. Cook over medium heat until bubbly, about 3 to 4 minutes. Remove from heat and add butter. Stir together until melted. Let cool slightly; add blueberries.
- Remove shortcakes from baking pan; split rounds in half and lay bottom half in bowls. Divide fruit over bottom of rounds; top with dollop of whipped cream. Put top of shortcake over fruit. Garnish with more whipped cream, peach wedges and blueberries. Yields 15 shortcakes.
- Strawberry Shortcake
- 1 quart fresh strawberries
- 1/2 cup sugar
- Combine sliced strawberries and sugar; stir gently and chill 1 to 2 hours. Spread berries and juice over bottoms of shortcakes, and proceed as above.