Peach Mango Shortcakes Recipes

MANGO RASPBERRY SHORTCAKES

Steps:

• Heat oven to 350°. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour.
• Beat eggs in small bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar on medium speed. Beat in flour, baking powder and salt on low speed. Gradually beat in water and vanilla on low speed. Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. For 9 servings, cut shortcake into 3 rows by 3 rows. Split shortcakes; fill with sorbet. Top with whipped cream and raspberries.

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.

SUMMERY LIME-MANGO SHORTCAKES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
• Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water, stirring often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken, sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate.
• Whisk flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl, lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times, or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet.
• Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
• To assemble, arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.

PEACH SHORTCAKE

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
• While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.
• If the biscuits aren't straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.

GEORGIA PEACH SHORTCAKE

Steps:

• Combine the peaches and 3 tablespoons of sugar in a small bowl and mix well. Set aside for at least 1 hour.
• Preheat the oven to 425 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt and stir until combined. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and remaining tablespoon of sugar and stir until the dry ingredients are just moistened.
• Turn the dough onto a lightly floured surface and knead 3 or 4 times. Roll the dough to a 1-inch thickness and cut with a 2 1/2-inch biscuit cutter. Press the scraps together and continue to cut biscuits until all the dough is used. Place the biscuits on a lightly greased, shiny baking sheet. Bake until lightly browned and no longer doughy in the middle, 12 to 15 minutes. Remove from the oven and place on a wire rack to cool slightly.
• To serve, split each shortcake in half and place a generous amount of peaches on the bottom half. Place the other half on top and garnish with whipped cream.

PEACH SHORTCAKES

Steps:

• Heat oven to 400 degrees. Slice peaches; sprinkle with kirsch or schnapps, if desired, and 1 tablespoon granulated sugar. Set aside.
• In the bowl of a food processor, combine the rest of the dry ingredients. Add butter; process with on-off pulses until mixture resembles coarse meal. While pulsing, slowly add enough cream or milk until dough just comes together.
• Turn out dough onto a lightly floured board, and knead once or twice. Pat into a 3/4-inch-thick square. Trim edges, and cut into four squares. Brush with additional cream or milk; sprinkle with sugar.
• Place on a lightly buttered baking sheet; bake for 20 to 25 minutes. Transfer cakes to a wire rack, and allow to cool slightly.
• Meanwhile, whip the cream: In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form; set aside. Split cakes horizontally. Place bottom halves on dessert plates, and top with peaches and vanilla whipped cream. Cover with top halves of shortcakes, and serve.

PEACH MELBA SHORTCAKES

Steps:

• For cakes:
• Preheat oven to 350#176;F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combined. Divide batter among prepared pans (about scant 1/2 cup each).
• Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack.
• For sauce and topping:
• Puree thawed raspberries with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temperature. Cover sauce and chill.)
• Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend. Let stand until juices form, about 30 minutes.
• Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form.
• Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with cake tops. Spoon raspberry sauce around cakes.
• *Tartlet pans are available at many cake and candy supply stores or by mail from Jane's Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020; 818-957-2511 or 800-262-7630.

INDIVIDUAL PEACH SHORTCAKES

Steps:

• To prepare the shortcakes, preheat the oven to 400 degrees. Position the rack in the center of the oven.
• In a medium-size bowl, sift the sugar, flours, cream of tartar, baking soda, salt and nutmeg. Using a pastry blender, two knives or your fingers, cut in the butter until the mixture resembles coarse meal. Add the cream and milk and stir until the mixture forms a soft dough. Do not overwork.
• Roll out the dough on a floured surface, using a lightly floured rolling pin. Roll to a thickness of three-quarters of an inch. Using a cookie cutter, cut out four circles about three to three-and-a-half inches in diameter. Gather the scraps into a ball and reroll for the remaining two circles. The dough can also be shaped into circles by patting with floured hands. Place on a cookie sheet.
• Bake until the shortcakes are golden brown, about 12 to 15 minutes. Remove the pan from the oven and let cool.
• To make the peach filling, combine the sugar, water and vanilla in a medium-size saucepan and bring to a boil over high heat. Stir to dissolve the sugar. Lower the heat so the liquid is just simmering. Add the whole peaches and cover with a damp cloth to keep the peaches from drying out on top. Simmer until the peaches are just tender, about 10 to 15 minutes.
• Remove the peaches from the syrup and let them cool slightly. Remove the skins with a paring knife or your hands.
• In a chilled bowl, combine the vanilla, heavy cream and confectioners' sugar, and beat into soft peaks.
• Split the shortcakes horizontally. Cut the peaches in half, removing the pit. Cut each peach half into four sections. Moisten the shortcakes with a small amount of the poaching liquid, then arrange the peaches on the bottom half of each shortcake. Spoon on a large dollop of whipped cream and place the lid on top. Garnish with a small dollop of cream.

SOUTHERN PEACH SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
• Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
• Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
• Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
• While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
• Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
• Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
• Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.