Peach Raspberry Shortcakes Recipes

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.

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.

PEACH RASPBERRY SHORTCAKES

Steps:

• Preheat the oven to 400 degrees.
• Sift the flour, 1 T sugar, baking powder and salt into the bowl of an electric mixer fitted w ith the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until JUST blended. The dough will be sticky.
• Dump the dough out onto a well floured surface. Flour your hands and pat the dough out 3/4 inch thick. You should see lumps of butter in the dough.
• Cut 6 biscuits with a 2 3/4 inch fluted cutter and place on a baking sheet lined with parchment.
• Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until the outsides are crisp and insides are fluffly baked. Let cool on wire rack.
• To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
• Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place slice peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top 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.

RASPBERRY SHORTCAKES

Steps:

• In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
• Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.

RASPBERRY PEACH TART

Steps:

• Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.

FROZEN PEACH SHORTCAKE SQUARES

Steps:

• Stir whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
• Freeze 3 hours or until firm.
• Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.

CARAMELIZED PEACH AND RASPBERRY SHORTCAKES

Steps:

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

WHISKEYED PEACH SHORTCAKES

Steps:

• For the shortcakes:
• Heat the oven to 475°F. In a mixing bowl, combine the flour, baking powder, granulated sugar, and salt. Add the butter to the dry ingredients and work the mixture between your thumbs and fingers to stretch the butter into flat pieces. Leave a few larger chunks of cold butter in the flour mixture. Start by adding 3/4 cup half- and-half, and stir it into the flour mixture with a large spoon. If the mixture is too dry, add a little more half-and-half until it holds together. Do not overmix.
• Turn the dough out onto a lightly floured surface, and gently knead-just two to three turns-and form into a ball. Pat the dough ball down to create a flat surface. With a lightly floured rolling pin, roll the dough out to 1 inch thick. With the tines of a fork dipped in dry flour, pierce the dough about every inch, making sure to pierce through to the bottom of the dough, to create holes for steam to escape. Using a pastry brush, lightly coat the surface of the rolled-out dough with the egg wash, then sprinkle the turbinado sugar across the top evenly. Using a 3-inch biscuit cutter, cut out the shortcakes with a deliberate vertical push and then gently remove from the cutter. Place shortcakes side by side on a parchment-lined baking sheet, with edges touching. Use scraps of dough to fill in any large gaps between shortcakes; this helps the cakes hold their shape.
• Bake until the cakes are golden brown and spring back when lightly touched, 10 to 12 minutes. Let cool 5 minutes, then transfer to a wire rack to cool completely.
• For the whipped sweetened crème fraîche:
• Whisk the heavy cream and sugar to combine. Add the crème fraîche and whisk rapidly until it tightens up to whipped cream consistency with soft peaks, 1 to 2 minutes. If the mixture gets overwhipped, fold in a little more cream to thin it out.
• For the whipped sweetened crème fraîche:
• Combine the cream and buttermilk in a shallow container that holds the liquid at a depth of 1 to 2 inches. Cover the container with a lid or plastic wrap and let sit at room temperature overnight. Refrigerate when thickened.
• Variation:
• When we made this dessert for the photo shoot, recipe tester Deborah Geering layered the extra shortcake halves, peaches and their juices, and whipped crème fraîche in a casserole dish like a summer pudding.
• Make the whiskeyed peaches:
• In a large skillet over high heat, melt the butter until foamy. Add the peaches, lemon juice, whiskey, sugar, salt, and vanilla and sauté, stirring to prevent burning, until the peaches are tender, 5 to 10 minutes, depending on their initial firmness. Remove from the heat and let cool. (You should have about 3 cups.) Make the sweetened crème fraîche.
• To assemble:
• Split the shortcakes in half and place the bottoms, cut side up, on each plate. Spoon a large dollop of the sweetened crème fraîche onto each half, then layer a scant 1/3 cup peach mixture and some of the syrup onto each half. Layer with more sweetened crème fraîche and then set the other halves on top.

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.