Peach Raspberry Shortcakes
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
49
Sourness
36
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tbsps
Sugar1 tbsp
Baking Powder1 tsp
Kosher Salt1 cup
Heavy Cream (chilled)1 tsp
Pure Vanilla ExtractDirections:
1
Preheat the oven to 400 degrees F
2
Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment
3
Blend in the butter at the lowest speed and mix until the butter is the size of peas
4
Combine the eggs and heavy cream and quickly add to the flour and butter mixture
5
Mix until just blended
6
The dough will be sticky
7
Dump the dough out onto a well-floured surface
8
Flour your hands and pat the dough out to 3/4-inch thick
9
You should see lumps of butter in the dough
10
Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment
11
Brush the tops with the egg wash
12
Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked
13
Let cool on a wire rack
14
To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form
15
Add the vanilla and continue to beat until the peaks are stiff
16
Split each shortcake in half crosswise and place the bottom half on a plate
17
Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream
18
Garnish with the orange zest, then place the other half of the shortcake on top and serve