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Divine Raspberry & Peach Shortcakes
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Serves 6
A satisfying sweet summer treat. The blend of textures makes this a delightful dessert. Rich in flavor and complexity, a surefire crowd pleaser.
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Ingredients:
1 tablespoon baking powder
1 1/2 sticks butter
1/2 cup heavy cream, (chilled)
3 eggs, (lightly beaten)
2 cups flour
1 teaspoon salt
1 tablespoon sugar, (plus extra for sprinkling)
1 tablespoon milk, (for egg wash)
16 oz. raspberries
2 peaches, (peeled, pitted, and thinly sliced)
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream, (chilled)
Directions:
Preheat oven to 400°F.
In a mixing bowl, sift in flour, baking powder, salt, and sugar. Blend butter into the mix until clumps to size of peas. Mix in cream and eggs until blended.
On a floured surface, pour the dough and flatten it to a 3/4-inch thickness. Cut out biscuits, place on parchment-lined baking sheet.
Mix 1 egg with milk and beat. Brush with egg wash. Sprinkle sugar on top, and then bake for about 25 minutes (outsides are crisp), and allow cooling afterward.
In a separate bowl, mix cream and sugar until slightly stiff. Add vanilla and mix to stiffen.
With cooled biscuits, break in half, put fruit on the bottom, and whipped cream on top. Ready to serve!
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Divine Raspberry & Peach Shortcakes
Serves 6
Ingredients:
1 tablespoon baking powder
1 1/2 sticks butter
1/2 cup heavy cream, (chilled)
3 eggs, (lightly beaten)
2 cups flour
1 teaspoon salt
1 tablespoon sugar, (plus extra for sprinkling)
1 tablespoon milk, (for egg wash)
16 oz. raspberries
2 peaches, (peeled, pitted, and thinly sliced)
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream, (chilled)
Directions:
Preheat oven to 400°F.
In a mixing bowl, sift in flour, baking powder, salt, and sugar. Blend butter into the mix until clumps to size of peas. Mix in cream and eggs until blended.
On a floured surface, pour the dough and flatten it to a 3/4-inch thickness. Cut out biscuits, place on parchment-lined baking sheet.
Mix 1 egg with milk and beat. Brush with egg wash. Sprinkle sugar on top, and then bake for about 25 minutes (outsides are crisp), and allow cooling afterward.
In a separate bowl, mix cream and sugar until slightly stiff. Add vanilla and mix to stiffen.
With cooled biscuits, break in half, put fruit on the bottom, and whipped cream on top. Ready to serve!
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