BLUEBERRY-PEACH SHORTCAKES
I like to freeze half of the shortcakes to enjoy later. With its juicy peaches, ripe blueberries and fresh basil, this recipe is perfect for spring and summer. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 shortcakes.
Number Of Ingredients 17
Steps:
- In a large skillet, combine sugar, water and basil; bring to boil over medium heat, stirring to dissolve sugar. Remove from heat; let stand 30 minutes., Strain syrup through a fine-mesh strainer; discard basil. Return syrup to skillet. Add blueberries and butter; bring just to a boil. Gently stir in peaches; heat through. Cool 30 minutes., Meanwhile, preheat oven to 450°. For shortcakes, in a large bowl, whisk flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk sour cream and milk until blended; stir into flour mixture just until moistened., Drop dough by 1/3 cupfuls 2 in. apart onto a parchment-lined baking sheet. Sprinkle with remaining sugar. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool slightly. , To serve, split shortcakes in half. Fill with fruit mixture. If desired, serve with ice cream.
Nutrition Facts : Calories 395 calories, Fat 16g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 219mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Naime Hajar
[email protected]These shortcakes were a bit more work than I expected, but they were totally worth it. They were so delicious!
Cambria Mannering
[email protected]Followed the recipe exactly and the shortcakes turned out great! I'll definitely be making these again.
Muhammad Hunain
[email protected]I've made these shortcakes twice now and they're always a crowd-pleaser. The filling is so juicy and the shortcakes are so fluffy. I highly recommend this recipe!
Md Najin Uddin
[email protected]These shortcakes were a bit too crumbly for my taste, but the flavor was good.
Shreya subba
[email protected]I'm not a huge fan of blueberries, but I loved these shortcakes. The peaches were perfectly ripe and the biscuit-like shortcakes were just the right amount of sweetness.
MOHAMMAD KOLIMULLAH
[email protected]These shortcakes were a hit at my party! Everyone loved them.
Ademola Mutiu
[email protected]Yum!
Mistre Worku
[email protected]The shortcakes were a bit dry, but the filling was delicious. I'll try adding some more butter to the shortcake dough next time.
Uranchimeg Batsaihan
[email protected]These shortcakes were so easy to make and they tasted amazing! I used fresh blueberries and peaches from my garden and the flavor was incredible. I'll definitely be making these again soon.
Sabrina Shaw
[email protected]Followed the recipe to a T and the shortcakes turned out perfectly! The filling was a bit too sweet for my taste, but I'm sure that's just a matter of personal preference. Overall, a great recipe that I'll definitely be making again.
raj putro
[email protected]These blueberry peach shortcakes were an absolute delight! The biscuit-like shortcakes were fluffy and buttery, while the blueberry peach filling was bursting with fresh, juicy flavor. I topped mine with a dollop of whipped cream and a drizzle of hon