Name: Sugar-Crusted Pecan Shortcakes with Peaches and Raspberries
Yield: 1
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 -; c. heavy cream -; 2 tbsp. heavy cream -; 1/2 c. pecans -; 2 tbsp. Sanding sugar -; 3 large ripe yellow peaches -; 1/2 c. raspberries -; 3 tbsp. sugar -; 1 c. heavy cream -; 2 tbsp. confectioner's sugar -; 1/2 tbsp. vanilla extract -

Sugar-Crusted Pecan Shortcakes with Peaches and Raspberries

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Sugar-Crusted Pecan Shortcakes with Peaches and Raspberries

1. 4 tbsp. unsalted butter -

2. 1 3/4 c. all-purpose flour -

3. 3 tbsp. light brown sugar -

4. 2 tbsp. sugar -

5. 1 tsp. baking powder -

6. 1 tsp. baking soda -

7. 1/2 tsp. salt -

8. 1/2 c. sour cream -

9. c. heavy cream -

10. 2 tbsp. heavy cream -

11. 1/2 c. pecans -

12. 2 tbsp. Sanding sugar -

13. 3 large ripe yellow peaches -

14. 1/2 c. raspberries -

15. 3 tbsp. sugar -

16. 1 c. heavy cream -

17. 2 tbsp. confectioner's sugar -

18. 1/2 tbsp. vanilla extract -

How to cook deliciously - Sugar-Crusted Pecan Shortcakes with Peaches and Raspberries

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

To make filling: Toss together peaches, raspberries, and sugar; let sit 10 minutes. Whip cream with confectioners' sugar and vanilla until soft peaks form.

5. Stage

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.