Southern Peach and Mixed Berry Shortcake with Whipped Cream

Let’s make it

1. 1

   Preparation

   Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. 2

   Shortcake Base

   In a large bowl, whisk together the sifted all-purpose flour, baking powder, granulated sugar, and salt.

3. 3

   Shortcake Base

   Cut the cold unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. 4

   Shortcake Base

   In a separate bowl, combine whole milk and vanilla extract. Pour this into the flour mixture and stir just until the dough comes together, avoiding overmixing.

5. 5

   Shortcake Base

   Turn the dough out onto a floured surface and gently pat it into a 2.5 cm (1 inch) thick rectangle. Use a round biscuit cutter to cut out shortcake rounds and place them onto the prepared baking sheet.

6. 6

   Shortcake Base

   Brush the tops lightly with a little milk or cream if desired and bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown and cooked through. Remove from oven and let cool slightly.

7. 7

   Fruit Filling

   While shortcakes are baking, prepare the fruit filling. In a medium bowl, toss the sliced fresh peaches and mixed berries with lemon juice and caster sugar. Let them macerate for 10 minutes to release their juices.

8. 8

   Whipped Cream

   Prepare the whipped cream by pouring the heavy cream into a chilled mixing bowl. Add powdered sugar and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form.

9. 9

   Assembly and Serving

   To assemble, slice the warm shortcakes in half horizontally. Spoon a generous amount of the peach and berry mixture onto the bottom half, then top with a dollop of whipped cream. Cover with the shortcake top and add extra whipped cream and fruit to taste.