Best Peach Berry Shortcake Cupcakes Recipes

PEACH MELBA SHORTCAKES

Steps:

• In medium bowl, mix peaches, raspberries and 3/4 cup sugar. Let stand 1 hour so fruit will become juicy.
• Meanwhile, heat oven to 400°F. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Using wooden spoon, stir in 2/3 cup milk, the almond extract and egg just until blended. (Dough will be stiff.)
• On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart. Brush with 1 tablespoon milk; sprinkle almonds over tops of each. Sprinkle with coarse sugar.
• Bake 14 to 16 minutes or until light golden brown. Remove from cookie sheet; cool 10 minutes.
• Cut shortcakes in half. Spoon about 1/4 cup ice cream onto bottom of each shortcake. Top each with 1/2 cup of the peach mixture; add tops of shortcakes.

CARAMELIZED PEACH AND RASPBERRY SHORTCAKES

Steps:

• In 10-inch skillet, melt butter over medium-low heat. Stir in 1/4 cup brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and the peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with sugar mixture. Cool 10 minutes. Gently stir in raspberries.
• In chilled medium bowl, beat Amaretto Whipped Cream ingredients with electric mixer on high speed until stiff.
• Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.

THE LADY'S PEACH SHORTCAKE - PAULA DEEN

Steps:

• Preheat oven to 400°.
• To make shortcakes, mix together bisquick, sugar, milk, butter and almond flavoring.
• Pour into 12 well greased muffin tins and bake for 15 to 20 minutes.
• Cool for 5 minutes and remove from pan.
• Peel, core and slice peaches and immediately sprinkle with Fruit Fresh to prevent peaches from turning brown.
• Add a splash of warm water to the peaches to moisten.
• Stir sugar into peaches, cover and refrigerate until ready to use.
• To serve, split biscuit in half and place bottom on plate.
• Top with a scoop of vanilla ice cream and place top half of biscuit over ice cream and fruit.
• Top with more peaches and then a bit of whipped cream.

PEACH SHORTCAKES

Steps:

• For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
• For the sweet biscuits: Preheat the oven to 375 degrees F.
• In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
• Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
• For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
• To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.