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Peach and Blackberry Shortcakes with Blackberry Cream Recipe

Peach and Blackberry Shortcakes with Blackberry Cream Recipe

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Peach and Blackberry Shortcakes with Blackberry Cream

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Ingredients

Count

Nutrition

1893

Calories

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Ingredients:

Serving

2 1/3 cups all purpose flour
8 tbsp sugar, divided
2 1/2 tsp baking powder
1/2 tsp fine sea salt
1/4 tsp ground nutmeg
10 tbsp (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup plus 2 tbsp buttermilk
1 tbsp whipping cream
2 lb ripe peaches, peeled, pitted, sliced
2 6- oz containers blackberries
1/3 cup sugar
pinch of fine sea salt
2 6- oz containers blackberries
3/4 cup sugar
1 3/4 cups chilled whipping cream
1 tsp 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. do ahead 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1893.28 Kcal (7927 kJ)
Calories from fat	1490.51 Kcal
		% Daily Value*
Total Fat	165.61g	255%
Cholesterol	449.91mg	150%
Sodium	280.26mg	12%
Potassium	858.25mg	18%
Total Carbs	99.39g	33%
Sugars	51.03g	204%
Dietary Fiber	10.21g	41%
Protein	11.06g	22%
Vitamin C	34.8mg	58%
Vitamin A	1.9mg	63%
Iron	1.8mg	10%
Calcium	246.5mg	25%

Amount Per 100 g
Calories	312.81 Kcal (1310 kJ)
Calories from fat	246.26 Kcal
		% Daily Value*
Total Fat	27.36g	255%
Cholesterol	74.33mg	150%
Sodium	46.31mg	12%
Potassium	141.8mg	18%
Total Carbs	16.42g	33%
Sugars	8.43g	204%
Dietary Fiber	1.69g	41%
Protein	1.83g	22%
Vitamin C	5.7mg	58%
Vitamin A	0.3mg	63%
Iron	0.3mg	10%
Calcium	40.7mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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