Description
Flaky, buttery shortcakes topped with a juicy strawberry peach filling and homemade whipped cream. A perfect summer dessert!
Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 2 tablespoons heavy cream, for brushing
- Turbinado sugar, for sprinkling (optional)
- 1 pound fresh strawberries, hulled and sliced
- 2 large ripe peaches, peeled and sliced
- 1/4 cup granulated sugar, plus more to taste
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberry Peach Filling: In a large bowl, gently combine the sliced strawberries and peaches. Add the 1/4 cup of granulated sugar, lemon juice, vanilla extract, and a pinch of salt. Stir gently to combine. Taste and add more sugar if needed. Cover and refrigerate for at least 30 minutes, or up to 2 hours, stirring gently before assembling.
- Make the Shortcakes: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Make a well in the center of the dry ingredients and pour in the cold buttermilk.
- Using a fork or spatula, gently stir the buttermilk into the flour mixture until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface.
- Gently pat the dough into a 1-inch thick circle.
- Using a 2 1/2-inch biscuit cutter (or a sharp knife), cut out the shortcakes.
- Place the shortcakes onto the prepared baking sheet, leaving about 1 inch of space between each one.
- Brush the tops of the shortcakes with heavy cream.
- Sprinkle the tops of the shortcakes with turbinado sugar, if desired.
- Bake for 15-20 minutes, or until the shortcakes are golden brown and cooked through.
- Let the shortcakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Whipped Cream: In a large, chilled bowl, pour in the cold heavy cream. Add the sifted powdered sugar and vanilla extract.
- Using an electric mixer, beat the heavy cream on medium speed until stiff peaks form. Be careful not to overwhip.
- If not using immediately, store in the refrigerator.
- Assemble the Shortcakes: Once the shortcakes have cooled, gently split them in half horizontally.
- Place the bottom half of each shortcake on a plate.
- Spoon a generous amount of the strawberry peach filling over the bottom half of each shortcake.
- Top with a dollop of freshly whipped cream.
- Place the top half of the shortcake over the whipped cream.
- Add another dollop of whipped cream on top of the shortcake, if desired.
- Garnish with a few extra slices of strawberries and peaches, if desired.
- Serve immediately and enjoy!
Notes
- Use cold ingredients: Cold butter and buttermilk are essential for creating flaky shortcakes.
- Don’t overmix the dough: Overmixing will develop the gluten in the flour, resulting in tough shortcakes.
- Macerate the fruit: Macerating the strawberries and peaches allows them to release their juices and creates a delicious syrup.
- Chill the bowl and whisk: Chilling the bowl and whisk helps the heavy cream whip up faster and more easily.
- Serve immediately: Shortcakes are best enjoyed fresh, as they can become soggy if they sit for too long.
- Variations: Add other fruits, use different extracts in the whipped cream, add zest to the shortcake dough, or make it gluten-free.
- Storage: The shortcakes can be stored in an airtight container at room temperature for up to 2 days. The strawberry peach filling can be stored in an airtight container in the refrigerator for up to 3 days. The whipped cream is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 30 minutes
- Cook Time: 20 minutes