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Raspberry Peach Shortcakes

August 27, 2015

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Raspberry Peach Shortcakes assembled on wood plates, with raspberries and whole peaches in the background.

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.

Raspberry Peach Shortcake assembled on a wood plate.

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!

Raspberry Peach Shortcakes assembled on wood plates.

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.

Raspberry Peach Shortcakes assembled on wood plates, with raspberries and whole peaches in the background.

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!

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Raspberry Peach Shortcakes

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  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Total Time: 44 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

My favorite sweet, buttery, flakey biscuits filled with juicy, ripe peaches, fresh raspberries, and homemade whipped cream.


Ingredients

Scale

For the Fruit Filling

  • 1 1/2 cups sliced peaches
  • 1 tablespoon sugar (optional)
  • 1 1/2 cups raspberries

For the Biscuits

  • 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

For the Cream

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

Instructions

For the Biscuits

  1. Preheat the oven to 425 degrees.
  2. In a medium bowl, whisk together flour, sugar, baking powder and salt.
  3. Grate butter into the bowl (or cut into small cubes) and freeze for 5 minutes.
  4. In a small bowl, mix buttermilk and egg together.
  5. 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.
  6. 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.
  7. Cut the biscuits out with a 2 inch round cutter place them on a baking sheet. Sprinkle the top generously with sparkling sugar.
  8. Bake for 12-14 minutes, or until the tops are golden brown.
  9. Allow to cool.

For the Fruit Filling

  1. 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.

For the Cream

  1. 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.
  2. 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.

Notes

*If you don’t have buttermilk, you can add 1 tablespoon white vinegar to milk and let it sit for 5 minutes. Recipe adapted from The Baker Upstairs.


Nutrition

  • Serving Size: 1 shortcake
  • Calories: 356
  • Sugar: 16g
  • Sodium: 303mg
  • Fat: 19g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6.1g
  • Trans Fat: 0.3g
  • Carbohydrates: 42g
  • Fiber: 2.4g
  • Protein: 5.7g
  • Cholesterol: 71mg

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Filed Under: Dessert

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Comments

  1. Patty K says

    August 27, 2015 at 6:22 pm

    These look incredible!

    Reply
    • Julie says

      August 30, 2015 at 2:28 pm

      Thanks Patti! Hope you get the chance to try them.

      Reply
  2. Vicki says

    September 8, 2015 at 5:49 am

    Because I don’t care for raspberries, I’m going to try these with black or blue berries. Will let you know how they come out.

    Reply
  3. Christelle says

    September 25, 2015 at 2:37 am

    Nice treat ! I have chosen Peach and Blueberry for mine !
    http://toquedechoc.com/2015/09/victoria-sponge-cake-myrtille-nectarine/

    It’s really enjoyable for the tea time!

    Reply
    • Julie says

      September 25, 2015 at 5:27 pm

      Just beautiful Christelle, thanks for sharing!

      Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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