Summer is nearly over, but don’t let this one slip by! Gather those ripe peaches or nectarines and make this one ASAP because summer said so.
I completely smitten with stone fruit right now. Peaches, nectarines, plums are always on hand because I absolutely can’t pass them by. I had some of Land O’Lakes new European Style Butter (so fancy!) in my fridge as they were kind enough to send me some samples. It’s butter with a higher percentage of fat. Fatter butter? Yes, please! I immediately thought of my favorite sweet, buttery, flakey biscuits and then saw the ripe peaches and nectarines on my counter and knew exactly what to do!
So glad I did, because these pretty little things made me so happy. Strawberry shortcake will always hold a special place in my heart, but sometimes it’s fun to change things up a bit and live on the wild side. Well, not too wild. I’m definitely a rule follower, but sometimes I let creativity get the best of me.
Please note that one of the secrets to making really good shortcakes is making homemade whipped cream. It literally takes about 3 minutes, and there’s just nothing like it!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1 1/2 cups sliced peaches
- 1 tablespoon sugar (optional)
- 1 1/2 cups raspberries
- 2 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (very cold, grated or cut into cubes)
- 3/4 buttermilk*
- 1 egg
- coarse sparkling sugar
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 425 degrees.
- In a medium bowl, whisk together flour, sugar, baking powder and salt.
- Grate butter into the bowl (or cut into small cubes) and freeze for 5 minutes.
- In a small bowl, mix buttermilk and egg together.
- Remove the bowl from the freezer, and cut the butter into the flour mixture until you have coarse crumbs. Add the buttermilk and egg, and stir together into a dough. Do not over mix, and you may decide to ditch the spoon and just use your hands.
- Pour the dough out onto a well floured surface, and pat it out to about 1 inch thick. Fold it into thirds (like a letter) and pat it out to 1 inch thick again. This will help your biscuits rise up to be nice and flakey.
- Cut the biscuits out with a 2 inch round cutter place them on a baking sheet. Sprinkle the top generously with sparkling sugar.
- Bake for 12-14 minutes, or until the tops are golden brown.
- Allow to cool.
- Add sugar to the sliced peaches and let them sit while you make your biscuits. They will become soft and juicy. Or you can just omit the sugar for a less juicy filling.
- In the bowl of an electric mixer (I use a chilled metal bowl) combine heavy cream, sugar and vanilla extract and whip on low speed for 1-2 minutes. Then increase the speed and whip until soft peaks form.
- Slice each biscuit in half and arrange a layer of peaches. Spoon the whipped cream into a plastic bag with one corner cut and pipe the cream on top of the peaches. Add raspberries, and then another layer of whipped cream. Top with the biscuit, and decorate with a bit of whipped cream and a single raspberry.
Recipe adapted from The Baker Upstairs.