Peach and Blackberry Shortcakes With Blackberry Cream
"This is a GREAT summer dessert! I don't bother to strain the berries, but that is my preference. For the cream, I reduce the sugar to 1/2 cup. I have found that using fresh baking powder, not something that has been in my pantry for 6 months, works best. From Bon Appetit, 2006."
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Shortcakes
- 551.96 ml flour
- 118.32 ml sugar, divided
- 12.32 ml baking powder
- 2.46 ml fine sea salt
- 1.23 ml ground nutmeg
- 147.89 ml chilled unsalted butter, cut into 1/2-inch cubes
- 177.44 ml buttermilk, plus 2 tablespoons
- 14.79 ml whipping cream
-
Filling
- 907.18 g peaches, ripe, peeled, pitted, sliced
- 2 (340.19 g) container blackberries
- 78.78 ml sugar
- 0.25 ml fine sea salt
-
Blackberry cream
- 2 (340.19 g) container blackberries
- 177.44 ml sugar
- 414.03 ml whipping cream, chilled
- 4.92 ml vanilla extract
directions
-
For shortcakes:
- Position rack in center of oven and preheat to 400°F
- Line rimmed baking sheet with parchment paper.
- Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend.
- Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form.
- Gather dough together; flatten dough on floured work surface to 3/4- to 1-inch-thick round.
- Using floured 3-inch round biscuit cutter or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4- to 1-inch thickness; cut out additional rounds for a total of 6.
- Transfer shortcakes to prepared baking sheet.
- Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over tops of shortcakes.
- Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes.
- Transfer shortcakes to rack.
- (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes before assembling.).
-
For filling:
- Toss sliced peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.
-
For blackberry cream:
- Rinse blackberries; moisture will enhance puree.
- Place in processor. Add sugar; puree until smooth.
- Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids.
- Using electric mixer, beat cream and vanilla in large bowl until peaks form. Fold 3/4 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.
- Cut shortcakes horizontally in half. Place 1 bottom half of each shortcake on each of 6 plates.
- Spoon filling over each, then generous amount of blackberry cream.
- Drizzle each with reserved blackberry puree.
- Cover with top halves of shortcakes and serve.
- Test-kitchen tip: For the most tender shortcakes, don't overwork the dough. Once you add the liquid, stir until just blended.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
