Peach And Blackberry Shortcakes With Blackberry Cream

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 1/3 cups flour
• 8 tablespoons sugar, divided
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg
• 10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 3/4 cup buttermilk, plus 2 tablespoons
• 1 tablespoon whipping cream
• 2 lbs peaches, ripe, peeled, pitted, sliced
• 2 (6 ounce) containers blackberries
• 1/3 cup sugar
• 1 pinch fine sea salt
• 2 (6 ounce) containers blackberries
• 3/4 cup sugar
• 1 3/4 cups whipping cream, chilled
• 1 teaspoon vanilla extract

Recipe

• 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.