Peach and Blueberry Shortcake
Posted by Editor at The Food Channel®
From The Kitchens of The Food Channel
- Prep Time:15 minutes
- Cook Time:15 minutes
- Serves:8
Light and airy, these biscuits are cake-like when they’re topped with cream and sugar, and then stuffed with bright peaches, blueberries, and pillows of whipped cream.
Why try? As a great “shortcake shortcut,” use prepared biscuits from the refrigerated section and then top them with cream and sugar before baking to turn them into quick shortcakes.
Foodie Byte: Fresh peaches peak in ripeness about mid-summer so we suggest using frozen peaches during the rest of the year because they’ve been frozen at perfect ripeness. If you can find great fresh peaches, or you have a peach tree ripe for the picking, by all means substitute them for the frozen ones.
Ingredients
- 1 can Grand Original® refrigerated biscuits, 8 biscuits
- 1 pint plus 2 tablespoons heavy cream
- 2 tablespoons sugar
- 4 cups frozen peach slices
- 1 cup fresh blueberries
- 1/2 cup fresh lemon juice
- 1 cup brown sugar
Preparation
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1Preheat oven to 350˚F. Place biscuits on an ungreased cookie sheet about 2 inches apart. Brush biscuits with heavy cream, using about 2 tablespoons. Sprinkle with sugar. Bake according to package directions.
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2Combine peaches, blueberries, lemon juice, and brown sugar, tossing to coat.
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3Whip heavy cream with an electric mixer on high until very thick.
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4To assemble, halve baked biscuits, place bottom half on a small plate, top with a heaping spoonful of fruit, a heaping spoonful of whipped cream, and then some more fruit. Replace top of biscuit and serve.
Additional Info
See our Plant a Fruit Tree article, and our 12 Ways to Green Up Your Kitchen article, too!
Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.
