Peach Shortcakes with Mascarpone Whipped Cream
Fresh, ripe peaches transform simple buttermilk biscuits and fresh whipped cream into the perfect summer treat.
Ingredients
For the Biscuits:
- 3½ cups all-purpose flour (420 grams)
- 1 tsp table salt
- 1 tbsp baking powder
- ½ tsp baking soda
- 3 tbsp sugar
- 8 tbsp cold unsalted butter
- 2 tsp vanilla extract
- 1 egg
- 1 cup buttermilk
For the Peaches:
- 4-6 ripe peaches, sliced
- 3 tbsp sugar
- 1 squeeze fresh lemon juice
For the Whipped Cream:
- 2 cups heavy cream
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp mascarpone
- 1 tbsp confectioner's sugar
- sanding sugar (optional)
Instructions
- Preheat the oven to 425℉. Whisk the dry ingredients for the biscuits together in a bowl. In a separate bowl, whisk the buttermilk, egg and vanilla. Grate the cold butter on the largest holes of a box grater and gently mix evenly with your fingers into the dry ingredients.
- Stir the buttermilk mixture into the dry ingredients and work gently into a cohesive dough. Turn out onto a clean work surface and roll to a ¾" thickness. Fold the sides in like a letter, and roll again to a ¾" thick rectangle.
- Cut into eight squares, and place on a parchment-lined sheet tray. Refrigerate until well chilled (at least 15 minutes). Brush the tops with milk and sprinkle with sanding sugar. Bake for 12-15 minutes, until risen and golden.
- Meanwhile, toss the peaches in a bowl with the sugar and lemon juice to macerate. Whip the mascarpone with the confectioner's sugar, vanilla, and heavy cream with a stand or hand mixer until soft peaks.
- Assemble the shortcakes by cutting the biscuits in half and layering with peaches and whipped cream.
Chef Tips!
The mascarpone adds a little richness and stability to the whipped cream, which is a nice bonus on a hot summer day. Feel free to omit it if desired and make a classic whipped cream.
Biscuit dough freezes well. Freeze a sheet of cut out biscuits, then transfer them to a ziplock bag and store for up to three months in the freezer. No need to thaw them before baking; just pop a couple into the oven when you have perfectly ripe stone fruit to use up.
Peach Shortcakes with Mascarpone Whipped Cream
Fresh, ripe peaches transform simple buttermilk biscuits and fresh whipped cream into the perfect summer treat.
Ingredients
For the Biscuits:
- 3½ cups all-purpose flour (420 grams)
- 1 tsp table salt
- 1 tbsp baking powder
- ½ tsp baking soda
- 3 tbsp sugar
- 8 tbsp cold unsalted butter
- 2 tsp vanilla extract
- 1 egg
- 1 cup buttermilk
For the Peaches:
- 4-6 ripe peaches, sliced
- 3 tbsp sugar
- 1 squeeze fresh lemon juice
For the Whipped Cream:
- 2 cups heavy cream
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp mascarpone
- 1 tbsp confectioner's sugar
- sanding sugar (optional)
Instructions
- Preheat the oven to 425℉. Whisk the dry ingredients for the biscuits together in a bowl. In a separate bowl, whisk the buttermilk, egg and vanilla. Grate the cold butter on the largest holes of a box grater and gently mix evenly with your fingers into the dry ingredients.
- Stir the buttermilk mixture into the dry ingredients and work gently into a cohesive dough. Turn out onto a clean work surface and roll to a ¾" thickness. Fold the sides in like a letter, and roll again to a ¾" thick rectangle.
- Cut into eight squares, and place on a parchment-lined sheet tray. Refrigerate until well chilled (at least 15 minutes). Brush the tops with milk and sprinkle with sanding sugar. Bake for 12-15 minutes, until risen and golden.
- Meanwhile, toss the peaches in a bowl with the sugar and lemon juice to macerate. Whip the mascarpone with the confectioner's sugar, vanilla, and heavy cream with a stand or hand mixer until soft peaks.
- Assemble the shortcakes by cutting the biscuits in half and layering with peaches and whipped cream.
Chef Tips!
The mascarpone adds a little richness and stability to the whipped cream, which is a nice bonus on a hot summer day. Feel free to omit it if desired and make a classic whipped cream.
Biscuit dough freezes well. Freeze a sheet of cut out biscuits, then transfer them to a ziplock bag and store for up to three months in the freezer. No need to thaw them before baking; just pop a couple into the oven when you have perfectly ripe stone fruit to use up.