Summer Peach & Blackberry Delight Shortcakes with Whipped Blackberry Cream
Indulge in the essence of summer with these delightful Peach and Blackberry Shortcakes. Each shortcake is a tender, buttery biscuit layered with ripe, juicy peaches and plump blackberries, complemented by a luscious whipped blackberry cream. This dessert is perfect for warm summer evenings, barbecues, and gatherings. Its bright flavors and delightful textures make it an unforgettable treat that will impress your guests and satisfy your sweet tooth. The recipe, inspired by Bon Appetit, brings together the freshness of summer fruits and creamy goodness for a satisfying end to any meal.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
flour
2 1/3 cups (sifted)
sugar
8 tablespoons, divided (various uses)
baking powder
2 1/2 teaspoons (fresh)
fine sea salt
1/2 teaspoon (to taste)
ground nutmeg
1/4 teaspoon (for flavor)
chilled unsalted butter
10 tablespoons (cut into 1/2-inch cubes)
buttermilk
3/4 cup plus 2 tablespoons (room temperature)
whipping cream
1 tablespoon (for brushing)
ripe peaches
2 lbs (peeled, pitted, and sliced)
blackberries
2 (6 ounce) containers (fresh)
sugar
1/3 cup (for filling, mixed with fruit)
fine sea salt
1 pinch (for filling)
sugar
3/4 cup (for cream)
whipping cream
1 3/4 cups (chilled)
vanilla extract
1 teaspoon (for flavor)
Instructions
1
Preheat the oven to 400°F (200°C) and position a rack in the center.
2
Line a rimmed baking sheet with parchment paper.
3
In a large bowl, whisk together the flour, 7 tablespoons of sugar, baking powder, fine sea salt, and ground nutmeg until well blended.
4
Cut in the chilled, cubed butter using your fingertips until the mixture resembles coarse meal.
5
Gradually incorporate the buttermilk, tossing with a fork until moist clumps form.
6
Gather the dough, then flatten it on a floured surface to a thickness of 3/4 to 1 inch.
7
Using a floured 3-inch round biscuit cutter, cut out the rounds, re-flattening dough scraps to cut out additional rounds for a total of 6 shortcakes.
8
Transfer the shortcakes to the prepared baking sheet.
9
In a small bowl, whisk together the whipping cream and remaining 1 tablespoon of sugar, then brush this mixture over the tops of the shortcakes.
10
Bake the shortcakes for about 25 minutes or until the tops are golden brown and a tester inserted into the center comes out clean.
11
Transfer the baked shortcakes to a wire rack to cool and let them stand at room temperature (they can be made 6 hours ahead). If needed, rewarm them in a 350°F oven for 5 minutes before assembly.
12
For the filling, toss the sliced peaches, blackberries, 1/3 cup of sugar, and a pinch of salt in a medium bowl. Let this mixture stand while you prepare the blackberry cream.
13
For the blackberry cream, rinse the blackberries (the moisture will enhance the puree) and place them in a food processor. Add 3/4 cup of sugar and puree until smooth.
14
Strain the puree through a fine mesh strainer set over a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
15
In a large bowl, using an electric mixer, beat the cream and vanilla extract until soft peaks form.
16
Fold in 3/4 cup of the blackberry puree into the whipped cream until well combined; reserve the remaining puree for drizzling.
17
Slice the shortcakes horizontally in half. On each of the 6 plates, place one bottom half of a shortcake.
18
Generously spoon the peach and blackberry filling over each biscuit half, followed by a generous dollop of blackberry cream.
19
Drizzle with the reserved blackberry puree before covering with the top halves of the shortcakes. Serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Summer Peach & Blackberry Delight Shortcake?
It is a seasonal dessert consisting of buttery, tender biscuits layered with fresh peaches, blackberries, and a custom whipped blackberry cream.
How many shortcakes does this recipe make?
This recipe yields 6 shortcakes using a 3-inch round biscuit cutter.
What is the required oven temperature?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long do the shortcakes take to bake?
The shortcakes bake for approximately 25 minutes or until the tops are golden brown.
Can the shortcakes be prepared in advance?
Yes, the shortcakes can be made up to 6 hours ahead and stored at room temperature.
How do I rewarm the shortcakes?
You can rewarm them in a 350 degree Fahrenheit oven for 5 minutes before assembling the dessert.
What ingredients are used for the fruit filling?
The filling consists of 2 lbs of sliced peaches, blackberries, 1/3 cup of sugar, and a pinch of salt.
How is the blackberry puree made?
Puree blackberries and 3/4 cup of sugar in a food processor, then strain the mixture through a fine mesh strainer.
What type of butter is used in the biscuit dough?
The recipe calls for 10 tablespoons of chilled unsalted butter, cut into 1/2-inch cubes.
How thick should the dough be rolled out?
The dough should be flattened to a thickness of 3/4 to 1 inch on a floured surface.
What is the purpose of rinsing the blackberries for the puree?
The moisture from rinsing the berries helps enhance the puree process in the food processor.
What type of milk is used for the biscuits?
The recipe uses 3/4 cup plus 2 tablespoons of buttermilk at room temperature.
How do I make the blackberry whipped cream?
Beat chilled whipping cream and vanilla until soft peaks form, then fold in 3/4 cup of the prepared blackberry puree.
What should I do with the leftover blackberry puree?
The remaining puree should be reserved and drizzled over the fruit and cream during assembly.
Do I need to peel the peaches?
Yes, the recipe specifies that the 2 lbs of peaches should be peeled, pitted, and sliced.
What spices are included in the biscuit dough?
The dough includes 1/4 teaspoon of ground nutmeg for added flavor.
How do I assemble the shortcakes?
Slice a shortcake in half, place the bottom on a plate, add fruit filling, blackberry cream, a drizzle of puree, and cover with the top half.
What do I brush on top of the shortcakes before baking?
Brush the tops with a mixture of 1 tablespoon of whipping cream and 1 tablespoon of sugar.
What is the consistency of the biscuit dough before adding buttermilk?
The mixture should resemble coarse meal after the chilled butter is cut into the dry ingredients.
How do I prepare the baking sheet?
Line a rimmed baking sheet with parchment paper before placing the dough rounds on it.
Should the whipping cream be chilled?
Yes, the recipe specifies using 1 3/4 cups of chilled whipping cream for the best results.
What type of salt is recommended?
Fine sea salt is used in both the biscuit dough and the fruit filling.
How do I check if the shortcakes are fully cooked?
Insert a tester into the center of a shortcake; it should come out clean when they are done.
What tool is used to cut the shortcakes?
A floured 3-inch round biscuit cutter is used to create the shortcake shapes.
How much sugar is used in the blackberry cream puree?
The puree uses 3/4 cup of sugar mixed with the fresh blackberries.
What is the serving suggestion for this dish?
It is best served immediately after assembly to maintain the texture of the cream and biscuit.
Can I use the dough scraps?
Yes, you should re-flatten the dough scraps to cut out additional rounds until you have a total of 6.
How do I handle the buttermilk and dough mixture?
Gradually incorporate the buttermilk using a fork until moist clumps form, then gather the dough.
What flavor extract is used in the whipped cream?
The whipped cream is flavored with 1 teaspoon of vanilla extract.
What size containers of blackberries are needed?
You will need two 6-ounce containers of fresh blackberries.