Doesn’t this just look summery and delish? It is really easy. You DO have to turn your oven on. So if you are lucky enough to have temps in the 90’s you may want to wait to make this. If you are like us, and not even in the 80’s…bake away.
Strawberry and Peach Shortcakes
2 cups flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
8 Tbsp butter, cut up into 1/2” cubes
2/3 cup milk
1 egg, beaten
Mix flour, baking powder, salt and sugar. Whisk or mix in food processor pulsing a few times to mix. Scatter butter on top and pulse a few times or cut in with pastry cutter until looks like coarse cornmeal. Blend egg and milk together. Pour into flour mixture and pulse a few more times or mix until flour is incorporated. But don’t over mix. Dump onto floured counter top and knead three or four times. Pat into rectangle about 1” thick. Using 2 3/4” round cutter (I used a floured large cup) cut out six biscuits. Take left over dough and form into two more. Put on baking sheet. Sprinkle with a bit more sugar. Bake at 425 for 12-14 minutes. Until golden brown. Let cool.
While shortcakes are cooling take 2 lbs fresh strawberries and 4-5 fresh ripe peaches. Cut (and peel) into slices. Take 2 Tbsp sugar and sprinkle over top. Let sit and macerate (lets out juices).
Whipped Cream topping: 1 Cup heavy whipping cream, whip to stiff peaks with 1 tsp. vanilla, 1/4 cup powdered sugar. Fold in 1 cup sour cream.
To assemble. Split cooled shortcake in 1/2. Lay cut side up. Spoon over generous helping of fruit and whipped cream topping. ENJOY!!