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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.

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:

  1. Preheat oven to 400° F.
  2. In mixing bowl, sift in flour, baking powder, salt and sugar. Blend butter into mix, until clumps for to size of peas. Mix in cream and eggs until blended.
  3. On floured surface, pour dough and flatten to ¾ inch thickness. Cut out biscuits, place on parchment lined baking sheet.
  4. 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), allow cooling afterward.
  5. In separate bowl, mix together cream and sugar, until slightly rigid. Add vanilla and mix to stiffen.
  6. With cooled biscuits, break in half, putting fruit on bottom and whipped cream on top. Ready to serve!
Main Ingredient: Raspberry, Peach
Cooking Method: Bake
Course: Dessert
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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