Brown sugar-sweetened shortcakes with fresh, ripe peaches and a lightly sweetened cream topping that's reminiscent of crème fraîche is the perfect ending to a summer meal. Source: EatingWell Magazine, July/August 2011

Virginia Willis
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Ingredients

Fruit

Shortcakes

Topping

Directions

  • To prepare fruit: Toss peaches with 2 tablespoons brown sugar in a medium bowl and set aside, stirring occasionally to help dissolve the sugar.

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  • To prepare shortcakes: Preheat oven to 425 degrees F. Line a baking sheet with a nonstick silicone baking mat or parchment paper or coat with cooking spray.

  • Place white whole-wheat flour, all-purpose flour, 1/3 cup brown sugar, baking powder, baking soda and salt in a food processor; pulse to combine. Add butter and oil and pulse until the mixture resembles coarse sand. Add buttermilk and vanilla. Process until the dough comes together. (Alternatively, combine flours, brown sugar, baking powder, baking soda and salt in a large bowl. Add butter; with your fingers, quickly rub it into the dry ingredients until the pieces are smaller but still visible. Add oil, buttermilk and vanilla and stir with a fork until the dough comes together.)

  • Using a rubber spatula, transfer the dough to a floured surface. Knead several times so the dough comes together. Pat the dough into an approximate 6-by-12-inch rectangle, about 1/2 inch thick. Cut out 6 rounds with a 3-inch biscuit cutter (or cookie cutter) dipped in flour; press it straight down without twisting so the shortcakes will rise evenly when baked. Pat the remaining dough back into a 6-by-3-inch oval and cut out 2 more biscuits. (Discard any remaining scraps of dough.) Place the shortcakes on the prepared baking sheet. Brush the tops with water and sprinkle with raw sugar (if using).

  • Bake the shortcakes until the bottoms are golden brown and the tops are beginning to color, 13 to 15 minutes. Transfer to a wire rack to cool slightly.

  • To prepare topping: Beat cream in a medium bowl with an electric mixer or whisk until soft peaks form, 1 to 2 minutes. Fold in sour cream until combined.

  • To serve, split the shortcakes horizontally. Spoon the peaches and juice onto the bottoms, top with the cream mixture and replace the shortcake tops. Serve immediately.

Tips

Make Ahead Tip: Prepare the shortcakes (Steps 2-5), cool completely and store in an airtight container for up to 1 day. Just before serving, warm in a 300°F oven. Prepare peaches (Step 1) up to 2 hours ahead.

Equipment: 3-inch round cutter

Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition Facts

303 calories; 12 g total fat; 5 g saturated fat; 24 mg cholesterol; 286 mg sodium. 301 mg potassium; 45.1 g carbohydrates; 3.3 g fiber; 20 g sugar; 6 g protein; 554 IU vitamin a iu; 7 mg vitamin c; 53 mcg folate; 123 mg calcium; 3 mg iron; 18 mg magnesium; 10 g added sugar;

Reviews (1)

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Rating: 5 stars
07/05/2012
perfect summer recipe! I love when my husband doesn't know I've made an eating well recipe! He's tough and he loved this dessert. I only made the shortcakes and served it with strawberries. I can't wait for Utah peaches to be in season to try full recipe. The dough was super easy to work with and the biscuits had just the right amount of sweetness. Pros: easy versatile with all fruits Read More