BLUEBERRY-PEACH SHORTCAKES

Blueberry-Peach Shortcakes image

I like to freeze half of the shortcakes to enjoy later. With its juicy peaches, ripe blueberries and fresh basil, this recipe is perfect for spring and summer. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 45m

Yield 8 shortcakes.

Number Of Ingredients 17

Ingredients

1/2 cup sugar
1/3 cup water
3/4 cup loosely packed fresh basil leaves
FILLING:
2 cups fresh or frozen unsweetened blueberries
3 tablespoons unsalted butter
3 cups sliced peeled fresh peaches or frozen sliced peaches, thawed
SHORTCAKES:
2 cups all-purpose flour
1/4 cup plus 4 teaspoons sugar, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold unsalted butter, cubed
1 cup sour cream
1/4 cup 2% milk
Vanilla ice cream or whipped topping, optional

Steps:

In a large skillet, combine sugar, water and basil; bring to boil over medium heat, stirring to dissolve sugar. Remove from heat; let stand 30 minutes., Strain syrup through a fine-mesh strainer; discard basil. Return syrup to skillet. Add blueberries and butter; bring just to a boil. Gently stir in peaches; heat through. Cool 30 minutes., Meanwhile, preheat oven to 450°. For shortcakes, in a large bowl, whisk flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk sour cream and milk until blended; stir into flour mixture just until moistened., Drop dough by 1/3 cupfuls 2 in. apart onto a parchment-lined baking sheet. Sprinkle with remaining sugar. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool slightly. , To serve, split shortcakes in half. Fill with fruit mixture. If desired, serve with ice cream.

Nutrition Facts : Calories 395 calories, Fat 16g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 219mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.