Dessert: Sugar-Crusted Pecan Shortcakes with Peaches and Raspberries

This fresh summer dessert combines juicy stone fruit and berries and nutty pecan shortcakes.

Ingredients

4 tbsp. unsalted butter
1 3/4 c. all-purpose flour
3 tbsp. light brown sugar
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1/3 c. heavy cream
2 tbsp. heavy cream
1/2 c. pecans
2 tbsp. Sanding sugar

Instructions

To make shortcakes: Melt butter in a skillet over medium-high heat; swirl 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, sugars, baking powder, baking soda, and salt in the bowl of a food processor. Pulse to combine. Add chilled browned butter and pulse until mixture looks like coarse meal. Add sour cream, 1/3 cup cream, and pecans; pulse until dough forms a ball. Line a rimmed baking sheet with parchment and transfer dough to sheet. Press dough into a rough, 1-inch-thick circle. Cover top of dough with plastic wrap. Refrigerate 1 hour.
Preheat oven to 400 degrees F. Using a 2-round biscuit or cookie cutter, cut 8 shortcakes from dough. Press scraps together and cut 4 more. Brush top of shortcakes with remaining 2 tablespoons heavy cream and sprinkle with sanding sugar. Arrange cakes on baking sheet, 2 inches apart. Bake 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 confectioners' 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 tablespoons of whipped cream. Cover with top of shortcake and serve immediately.

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