Recipes : Peach Raspberry Shortcakes : Food Network

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Peach Raspberry Shortcakes
Copyright 2002, Barefoot Contessa Parties!, All Rights Reserved

Ingredients
2 cups all-purpose flour
1 tablespoon sugar, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
2 extra-large eggs, lightly beaten
1/2 cup heavy cream, chilled
1 egg beaten with 2 tablespoons water or milk, for egg wash

To assemble:
1 cup heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
2 ripe peaches, peeled, pitted, and thinly sliced
1 pint raspberries

1 orange, zest removed in long strips

Instructions
Preheat the oven to 400 degrees F.

Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer
fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter
is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
mixture. Mix until just blended. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch
thick. You should see lumps of butter in the dough.

Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with
parchment.

Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the
outsides are crisp and the insides are fully baked. Let cool on a wire rack.

To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk
attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.

Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on
top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange
zest, then place the other half of the shortcake on top and serve.