- 12
Ingredients
- Filling:
- 4 Tbsp unsalted butter
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 3 Tbsp brown sugar
- 2 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 1/3 cup plus 2 Tbsp whipping cream
- 1/2 cup toasted pecans, coarsely chopped
- 2 Tbsp fine sugar
- 3 to 4 large peaches, sliced into 1/2" pieces
- 1/2 cup raspberries
- 3 Tbsp sugar
- 1 cup whipping cream
- 2 Tbsp icing sugar
- 1/2 tsp vanilla extract
Preparation
Step 1
To make shortcakes: melt butter in a skillet over med-high heat, swirling pan every few seconds to ensure even browning. Cook until fragrant and browned, about 8 minutes. Transfer to a small bowl and refrigerate until solid, about 30 minutes.
Put flour, baking soda, sugars, baking powder and salt in the bowl of a food processor. Pulse to combine. Add chilled browned butter and pulse until mixture resembles coarse meal. Add sour cream, 1/3 cup cream and pecans; pulse until dought forms a ball. Line a rimmed baking sheet with parchment and transfer dough to sheet. Press dough into a 1" thick circle. Cover top of dough with plastic wrap and refrigerate 1 hour.
Preheat oven to 400. Using a 2" round biscuit cutter, cut 8 shortcakes from dough. Press scraps together and cut 4 more. Brush top of shortcakes with remaining 2 Tbsp heavy cream and sprinkle with fine sugar. Arrange cakes on baking sheet, 2" apart. Back until golden brown, about 15 minutes, turning pan after 10 minutes. Transfer to a wire rack to cool.
To make filling: toss together peaches, raspberries and sugar; let sit 10 minutes. Whip cream with icing sugar and vanilla until soft peaks form.
To assemble: using a serrated knife, split each shortcake in half horizontally. Spoon fruit mixture and juice onto bottom layer followed by 3 Tbsp whipped cream. Cover with top of shortcake and serve immediately.
Serves 12.