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Summer Shortcake With Blackberries and Peaches
3 cups fresh blackberries, gently rinsed and drained, divided
1/2 cup sugar
juice of 1 lemon
3 large peaches, pitted, peeled and thinly sliced
Shortcake, recipe follows
8 ounces mascarpone cheese
Preheat oven to 375 degrees. Lightly butter an 8 inch cake pan. In a blender, purée 3/4 cup blackberries with sugar and juice. Toss puree with peaches and remaining berries; set aside.
Prepare Shortcake. Just before serving, split Shortcake in half, gently prying layers apart with your fingers. Place bottom layer on a platter and spread mascarpone over it. Spoon on the fruit and juices,
and set the top layer over the fruit. Cut into wedges and serve.
Shortcake:
2 1/2 cups unbleached all-purpose flour, plus more for preparing pan and dusting
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons plus 2 teaspoons sugar, divided
1 stick chilled unsalted butter, cut into large
chunks, plus more for preparing pan
2/3 cup whole milk, chilled
1 egg
1/2 teaspoon pure lemon extract
finely grated zest of 1 lemon
Grease and flour an 8 inch round cake pan. Whisk together 2 1/2 cups flour, baking powder, salt and 3 tablespoons sugar in large bowl. Cut in butter until the mixture resembles coarse meal, can be done in a food processor, with pastry blender or 2 knives.
In a separate bowl, whisk milk, egg, extract and zest. Add to dry ingredients and stir gently to form a soft, slightly crumbly,
biscuitlike dough. Press together and turn out onto a lightly floured work surface. Divide dough in half. Using the heel of your hand, press it out to form 2, 8 inch rounds.
Place 1 round in pan and dust flour lightly over top. Place second round over first round and press lightly in pan.
Sprinkle with remaining sugar and bake until lightly browned and nearly doubled in height, 20 to 25 minutes. Remove from oven, turn out of pan and let cool at least 10 minutes before splitting.
Serves 6 to 8.
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Summer Shortcake With Blackberries and Peaches
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Category: Recipes
Prep Time: Cook Time: Total Time:
Summer Shortcake With Blackberries and Peaches
3 cups fresh blackberries, gently rinsed and drained, divided
1/2 cup sugar
juice of 1 lemon
3 large peaches, pitted, peeled and thinly sliced
Shortcake, recipe follows
8 ounces mascarpone cheese
Preheat oven to 375 degrees. Lightly butter an 8 inch cake pan. In a blender, purée 3/4 cup blackberries with sugar and juice. Toss puree with peaches and remaining berries; set aside.
Prepare Shortcake. Just before serving, split Shortcake in half, gently prying layers apart with your fingers. Place bottom layer on a platter and spread mascarpone over it. Spoon on the fruit and juices,
and set the top layer over the fruit. Cut into wedges and serve.
Shortcake:
2 1/2 cups unbleached all-purpose flour, plus more for preparing pan and dusting
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons plus 2 teaspoons sugar, divided
1 stick chilled unsalted butter, cut into large
chunks, plus more for preparing pan
2/3 cup whole milk, chilled
1 egg
1/2 teaspoon pure lemon extract
finely grated zest of 1 lemon
Grease and flour an 8 inch round cake pan. Whisk together 2 1/2 cups flour, baking powder, salt and 3 tablespoons sugar in large bowl. Cut in butter until the mixture resembles coarse meal, can be done in a food processor, with pastry blender or 2 knives.
In a separate bowl, whisk milk, egg, extract and zest. Add to dry ingredients and stir gently to form a soft, slightly crumbly,
biscuitlike dough. Press together and turn out onto a lightly floured work surface. Divide dough in half. Using the heel of your hand, press it out to form 2, 8 inch rounds.
Place 1 round in pan and dust flour lightly over top. Place second round over first round and press lightly in pan.
Sprinkle with remaining sugar and bake until lightly browned and nearly doubled in height, 20 to 25 minutes. Remove from oven, turn out of pan and let cool at least 10 minutes before splitting.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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