BLUEBERRY AND PEACH SHORTCAKES
A fabulous twist on the classic shortcake using a topping of blueberries and peaches.
Provided by Liz Berg
Categories 900+ Best Dessert Recipes
Time 47m
Number Of Ingredients 14
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 SHORTCAKE
With blushing fresh peaches in plentiful supply, Karen Owen of Rising Sun, Indiana thinks this appealing layered dessert can't be beat. "Brown sugar and ginger give the shortcake its mellow, sweet-spicy flavor," she notes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.
Nutrition Facts : Calories 355 calories, Fat 21g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 352mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH CHERRY BLUEBERRY SHORTCAKE RECIPE BY TASTY
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
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!
Nutrition Facts : Calories 384 calories, Carbohydrate 50 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, Sugar 28 grams
PEACH AND BLACKBERRY SHORTCAKES WITH BLACKBERRY CREAM
Categories Berry Dairy Dessert Bake Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 19
Steps:
- 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.
PEACH SHORTCAKE TOWERS
"These tender biscuits make wonderful peach or berry shortcakes that are always greeted with 'oohs' and 'aahs'," says Opal Sanders of Glouster, Ohio. "They are very pretty when stacked pyramid-style."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, nuts, baking powder and salt. In a large bowl, beat 1 cup cream, egg, 2 tablespoons sugar and vanilla until slightly thickened. Stir into dry ingredients until mixture forms a ball, adding cold water if necessary., Turn dough onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness. Cut into three 3-1/2-in. circles, three 2-3/4-in. circles and six 1-1/4-in. circles. Place on ungreased baking sheets., Brush the tops with remaining cream. Bake at 425° for 8-12 minutes or until golden brown., In a large bowl, combine the peaches and 5-7 tablespoons of sugar. Split the large and medium biscuits in half horizontally. Spoon a few peach slices on large biscuit halves; dollop with whipped topping. Top each with a medium biscuit half, remaining peaches and whipped topping and a small biscuit.
Nutrition Facts : Calories 524 calories, Fat 20g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 821mg sodium, Carbohydrate 77g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.
BLUBAUGH'S BLUEBERRY BUCKLE SHORTCAKE
Blubaugh's Blueberry Buckle Shortcake is a family favorite that's been handed down from generation-to-generation. It's an easy-to-make recipe with German/Pennsylvania origins. My family cannot get enough of these squares, and we eat them for dessert or breakfast.
Provided by Melanie C
Categories Shortcake
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
- Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 57.8 g, Cholesterol 62 mg, Fat 16.8 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 203.5 mg, Sugar 39.5 g
PEACH AND BLUEBERRY SHORTCAKES
Categories Cake Dairy Fruit Dessert No-Cook Blueberry Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Combine peaches, blueberries, sugar, vanilla, and cardamom in large bowl. Mix to blend well. Let stand until juices form, stirring occasionally, at least 20 minutes. Place sour cream in small bowl. Gradually mix in cream.
- Split warm biscuits in half. Place bottoms of biscuits in shallow bowls. Spoon fruit mixture over. Top each with 1 spoonful sour cream mixture. Cover with biscuit tops and another spoonful of sour cream mixture. Serve immediately.
PEACH SHORTCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
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.
BLUEBERRY SHORTCAKES
Much easier to serve individual shortcakes, these are wonderful with any berries or fruit, I have served also with a peach or apricot filling. Use frozen berries or fruit in the winter.
Provided by Derf2440
Categories Breads
Time 36m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, sugar, baking powder and salt.
- Using a pastry blender or two knives, cut butter into dry mixture until crumbly.
- Stir in dried berries.
- Make a well in the dry ingredients, add milk and stir with a fork until dough is soft and sticky.
- Turn dough out onto a lightly floured surface.
- Using floured hands, gently pat dough into a 3/4 inch thick circle.
- Using a 2 1/2 inch cookie cutter, cut out short cakes.
- Press scraps together and cut out more rounds.
- Place on a buttered baking sheet.
- Sprinkle tops evenly with brown sugar.
- Bake in 400°F oven for 12 to 15 minutes or until well risen, broil for 45 seconds or until golden.
- Cool on rack.
- Whip cream until thick.
- Fold in berries.
- Cut shortcakes in half, crosswise and fill with cream and berries OR Leave out the dried berries and use strawberries, or blackberries, or raspberries with the cream to fill.
Nutrition Facts : Calories 368.7, Fat 20, SaturatedFat 12.3, Cholesterol 64.3, Sodium 360, Carbohydrate 43.5, Fiber 1.5, Sugar 9.6, Protein 4.9
More about "blueberry peach shortcakes recipes"
PEACH AND BLUEBERRY SHORTCAKE - FOOD CHANNEL
From foodchannel.com
Cuisine AmericanEstimated Reading Time 1 minServings 5Total Time 30 mins
75 PEACH AND BLUEBERRY DESSERTS RECIPES - CUPCAKES
From cupcakesandkalechips.com
PEACH SHORTCAKE {OLD FASHIONED RECIPE} - WELLPLATED.COM
From wellplated.com
EASY PEACH AND BLUEBERRY SHORTCAKES - WOODSTOCK …
From woodstockfarmersmarket.com
WARM PEACH BLUEBERRY SHORTCAKE - LANGS CHOCOLATES
From langschocolates.com
BLUEBERRY-PEACH SHORTCAKES - GOOD HOUSEKEEPING
From goodhousekeeping.com
BASIL SHORTCAKES WITH PEACHES AND BLUEBERRIES
From southernladymagazine.com
PEACH AND BLACKBERRY SHORTCAKES WITH BLACKBERRY …
From bonappetit.com
BLUEBERRY-PEACH CRUMBLE BARS - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
PEACH & BLUEBERRY SHORTCAKE - ROSALIE SERVING
From rosalieserving.com
Cuisine CountryEstimated Reading Time 2 minsServings 15
PEACH RASPBERRY SHORTCAKES RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Author Ina GartenSteps 8Difficulty Easy
SPICED PEACH SHORTCAKES | KING ARTHUR BAKING
From kingarthurbaking.com
SHORTCAKE: BLUEBERRY, PEACH, STRAWBERRY - WILDBERRY COMMUNICATIONS
From wildberrycommunications.com
WARM PEACH BLUEBERRY SHORTCAKE TURNIPS 2 TANGERINES
From turnips2tangerines.com
PEACH-BLACKBERRY SHORTCAKES RECIPE | FARM FLAVOR RECIPE
From farmflavor.com
BROWN SUGAR PEACH SHORTCAKES. - HALF BAKED HARVEST
From halfbakedharvest.com
BLUEBERRY AND PEACH SHORTCAKE - RECIPE | COOKS.COM
From cooks.com
GRILLED PEACH AND BLUEBERRY SHORTCAKES • FLAVOR FEED
From flavor-feed.com
PEACH SHORTCAKES WITH LEMONY BLUEBERRY-CORNMEAL BISCUITS RECIPE
From recipegraze.com
PEACH SHORTCAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
BLUEBERRY-PEACH SHORTCAKES RECIPE: HOW TO MAKE IT | TASTE OF HOME
From preprod.tasteofhome.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PEACH BERRY SHORTCAKES - NATURALLY SWEETENED SHORTCAKES RECIPE
From naturalsweetrecipes.com
RECIPE: BLUEBERRY-PEACH SHORTCAKES (GOOD HOUSEKEEPING)
From recipelink.com
BLUEBERRY AND CREAM SHORTCAKES | BC BLUEBERRY COUNCIL
From bcblueberry.com
BLUEBERRY SUGAR SHORTCAKE WITH WARM PEACH COMPOTE
From bhg.com
BLUEBERRY AND PEACH SHORTCAKES – CHEFTAP
From cheftap.com
BEST PEACH RASPBERRY SHORTCAKES RECIPES - FOOD NETWORK
From foodnetwork.ca
BLUEBERRY-PEACH HAND PIES - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
PEACH MELBA SHORTCAKE | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
BLUEBERRY AND PEACH SHORTCAKE - RECIPE | COOKS.COM
From cooks.com
BLUEBERRY AND PEACH SHORTCAKES | RECIPE | PEACH SHORTCAKE, …
From pinterest.com
PEACH CHERRY BLUEBERRY SHORTCAKE - VIMILIN
From vimilin.com
PEACH BEER BLUEBERRY SHORTCAKES - BEER GIRL COOKS
From beergirlcooks.com
BLUEBERRY-PEACH SHORTCAKE | ROBERT ST. JOHN
From robertstjohn.com
SUGAR FREE BLUEBERRY JAM RECIPE - STEM + SPOON
From stemandspoon.com
EASY BLUEBERRY PEACH GALETTES | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love