Best Peach And Blueberry Shortcakes Recipes

BLUEBERRY AND PEACH SHORTCAKES

Blueberry and Peach Shortcakes image

A fabulous twist on the classic shortcake using a topping of blueberries and peaches.

Provided by Liz Berg

Time 47m

Number Of Ingredients 14

Ingredients

2 cups flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold butter, diced
3/4 cups heavy cream (plus extra for brushing over shortcakes)
Turbinado sugar, for sprinkling over shortcakes
2 tablespoons butter
1/2 cup brown sugar
1 3/4 pounds peaches, pitted and thinly sliced
2 pints blueberries
1 1/2 tablespoons fresh lemon juice
2 cups heavy cream
1/3 cup powdered sugar

Steps:

Preheat the oven to 425°. In a food processor, pulse the flour, baking powder, granulated sugar and salt. Add the diced butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and process until the dough just comes together.
Turn the dough out onto a lightly floured surface; knead 3 times. Roll out the dough 1/2 inch thick. Using a floured 2 3/4-inch round biscuit cutter, stamp out 8 shortcakes as close together as possible; transfer to a large baking sheet. Brush the tops of the shortcakes with cream and sprinkle with 2 heaping tablespoons of the turbinado sugar. Bake the shortcakes for 15 minutes, or until golden brown. Transfer to a wire rack to cool.
In a bowl, beat the remaining 2 cups of cream with 1/3 cup of powdered sugar and the vanilla until soft peaks form.
Melt the remaining 2 tablespoons of butter in a large skillet. In a bowl, toss the nectarines with the berries, brown sugar and the lemon juice. Add to the skillet and cook over high heat, stirring, until the fruit begins to release its juices, about 2 minutes. Remove from the heat.
Cut the shortcakes in half , place the bottoms on plates; top with the fruit. Add a large dollop of whipped cream, top the shortcakes, and serve.

Nutrition Facts : Calories 677 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 45 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1 shortcake, Sodium 456 grams sodium, Sugar 37 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

PEACH CHERRY BLUEBERRY SHORTCAKE RECIPE BY TASTY

Peach Cherry Blueberry Shortcake Recipe by Tasty image

Here's what you need: buttermilk biscuit dough, ripe yellow peaches, bing cherry, blueberry, cane sugar, water, fresh lemon juice, heavy whipping cream

Provided by Michael Price

Categories Desserts

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 tube buttermilk biscuit dough
2 ripe yellow peaches
1 cup bing cherry
1 cup blueberry
¾ cup cane sugar, divided
¼ cup water
2 tablespoons fresh lemon juice
1 cup heavy whipping cream

Steps:

Preheat oven to 350˚F (180˚C).
In an 8-inch (20cm) square parchment paper-lined baking dish, arrange the biscuits side by side to cover the bottom of the dish, forming a sheet.
Bake for 20 minutes or until biscuits are golden brown.
Slice the peaches, discarding the pits.
Destem and pit the cherries.
In a large skillet, combine peaches, cherries, blueberries, ½ cup (125 grams) of the sugar, water, and lemon juice. Heat to a simmer. Cook for 15-20 minutes, stirring occasionally. Remove from heat.
In a large bowl, beat the heavy cream with a whisk or electric mixer until frothy. Add remaining ¼ cup (62 grams) of sugar. Continue to beat until the whipped cream forms soft peaks.
Remove the sheet of biscuits from the dish. Slice in half lengthwise, like a bagel.
Spoon the fruit mixture onto the bottom half of the biscuits, reserving some of the liquid.
Replace the top half of the biscuits. Carefully separate into individual portions (the syrup will still be quite warm!)
Spoon whipped cream over the top and drizzle with reserved fruit syrup.
Enjoy!