Peach and Blackberry Shortcakes With Blackberry Cream Recipe

Posted by
Rate It!
Peach and Blackberry Shortcakes With Blackberry Cream
Add your photo!
Ingredients
16
Count
Nutrition
863
Calories
Total time
65
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. For shortcakes:.
  2. Position rack in center of oven and preheat to 400°F
  3. Line rimmed baking sheet with parchment paper.
  4. Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend.
  5. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form.
  6. Gather dough together; flatten dough on floured work surface to 3/4- to 1-inch-thick round.
  7. Using floured 3-inch round biscuit cutter or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4- to 1-inch thickness; cut out additional rounds for a total of 6.
  8. Transfer shortcakes to prepared baking sheet.
  9. Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over tops of shortcakes.
  10. Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes.
  11. Transfer shortcakes to rack.
  12. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes before assembling.).
  13. For filling:.
  14. Toss sliced peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.
  15. For blackberry cream:.
  16. Rinse blackberries; moisture will enhance puree.
  17. Place in processor. Add sugar; puree until smooth.
  18. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids.
  19. Using electric mixer, beat cream and vanilla in large bowl until peaks form. Fold 3/4 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.
  20. Cut shortcakes horizontally in half. Place 1 bottom half of each shortcake on each of 6 plates.
  21. Spoon filling over each, then generous amount of blackberry cream.
  22. Drizzle each with reserved blackberry puree.
  23. Cover with top halves of shortcakes and serve.
  24. Test-kitchen tip: For the most tender shortcakes, don't overwork the dough. Once you add the liquid, stir until just blended.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 862.81 Kcal (3612 kJ)
Calories from fat 393.22 Kcal
% Daily Value*
Total Fat 43.69g 67%
Cholesterol 95.88mg 32%
Sodium 1555.74mg 65%
Potassium 727.63mg 15%
Total Carbs 110.93g 37%
Sugars 46.31g 185%
Dietary Fiber 10.46g 42%
Protein 10.96g 22%
Vitamin C 14.9mg 25%
Vitamin A 0.2mg 8%
Iron 4mg 22%
Calcium 344.1mg 34%
Amount Per 100 g
Calories 221.56 Kcal (928 kJ)
Calories from fat 100.98 Kcal
% Daily Value*
Total Fat 11.22g 67%
Cholesterol 24.62mg 32%
Sodium 399.5mg 65%
Potassium 186.85mg 15%
Total Carbs 28.49g 37%
Sugars 11.89g 185%
Dietary Fiber 2.69g 42%
Protein 2.81g 22%
Vitamin C 3.8mg 25%
Vitamin A 0.1mg 8%
Iron 1mg 22%
Calcium 88.4mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 20.1
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top