Peach Raspberry Shortcakes
- Dessert
- Serves Makes 6-8
- Toddler friendly
Ingredients
- 2 cups flour
- 2 TB sugar
- 1 TB baking powder
- 1 tsp salt
- 1 1/2 sticks unsalted butter, cold, cubed
- 2 eggs
- 1/2 cup heavy cream
- 1 egg, beaten, plus 1 TB water, milk or cream (for egg wash)
- Sugar, for sprinkling
- Whipped cream
- Peaches, wedged
- Raspberries
- Orange zest
Instructions
- Sift together the flour, sugar, baking powder, and salt. Put into a mixer with the paddle attachment along with the cold, cubed butter and blend until the butter is the size of peas.
- Beat the eggs together, add to the heavy cream, and quickly pour into the dry ingredients -- it will become wet and sticky. Turn out onto a well-floured surface.
- Pat down to 3/4 inch thick, making sure it can slide around. Dip a cutter in flour and cut out rounds; place on a lined sheet pan.
- Brush with the egg wash and sprinkle with a little sugar. Bake at 400 degrees for 20-25 minutes, until puffed and golden brown.
- Cut the shortcakes in half, add a dollop of whipped cream, a wedge of peach, some raspberries, a little orange zest, and put the top back on.
Note
Can be made ahead and baked closer to when you need them.