Fresh or frozen macerated peaches top these berry-packed Blueberry Shortcakes with Macerated Peaches for a delectable finish to any day.
Blueberry Shortcakes with Macerated Peaches
Makes 8 servings
Ingredients
- 2 cups self-rising flour
- ⅓ cup granulated sugar
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup fresh blueberries
- ⅓ cup plus 2 tablespoons cold whole buttermilk
- 1 large egg
- 1½ teaspoons vanilla extract, divided
- 2 tablespoons heavy whipping cream
- 2 tablespoons turbinado sugar
- 4 ounces cream cheese, room temperature
- 1 (8-ounce) container frozen whipped topping, thawed
- ¼ cup confectioners’ sugar
- Macerated Peaches (recipe follows
Instructions
- Preheat oven to 400°. Lightly spray an 8-well cast-iron wedge pan with baking spray with flour.
- In a large bowl, whisk together flour, granulated sugar, zest, and salt. Using a pastry blender or your fingers, cut in butter until mixture is crumbly. Gently stir in blueberries.
- In a small bowl, whisk together ⅓ cup buttermilk, egg, and 1 teaspoon vanilla. Make a well in center of flour mixture; add buttermilk mixture, stirring just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface. Pat dough into a 7-inch circle, about ¾ inch thick. Cut into 8 equal wedges. Place dough in prepared wells, pressing into place. Lightly brush tops of each shortcake evenly with cream and sprinkle evenly with turbinado sugar.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 17 to 20 minutes. Let cool in pan for 10 minutes. Run a knife between shortcakes and edges of pan; gently remove. Let cool on a wire rack for at least 30 minutes.
- In a large bowl, beat cream cheese with a mixer at medium-high speed until smooth, about 1 minute. Add whipped topping, confectioners’ sugar, and remaining ½ teaspoon vanilla; beat at medium speed until smooth and fluffy, 3 to 4 minutes.
- Serve shortcakes with cream cheese mixture and Macerated Peaches.
Macerated Peaches
Makes about 4 cups
Ingredients
- 4 cups sliced fresh peaches, peeled
- ½ cup sugar
- 1 tablespoon vanilla bean paste
Instructions
- In a large bowl, toss together sliced peaches and sugar until well combined. Stir in vanilla bean paste. Cover with plastic wrap and let stand for at least 1 hour. If making ahead, cover and store in refrigerator overnight.
