Enjoy the abundance of vine-ripe berries, plump peaches, and goat cheese in these yummy basil shortcakes.
Basil Shortcakes with Peaches and Blueberries
Makes 8 servings
- 2 cups sliced fresh peaches
- 1 pint fresh blueberries
- ½ cup plus 3 tablespoons granulated sugar, divided
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup butter, softened
- 2 tablespoons chopped fresh basil
- ¾ cup plus 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1 egg white, lightly beaten
- 2 tablespoons turbinado sugar
- Honeyed Goat Cheese Filling (recipe follows)
- Garnish: fresh basil
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a medium bowl, combine peaches, blueberries, and 3 tablespoons granulated sugar. Cover and refrigerate.
- In a medium bowl, whisk together flour, baking powder, and remaining ½ cup granulated sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in basil. In another medium bowl, combine cream and vanilla. Add cream mixture to flour mixture, and stir just until dry ingredients are moistened; dough will be sticky.
- On a lightly floured surface, roll dough to 1-inch thickness. Using a 2½-inch round cutter, cut dough, and place on prepared pan. Brush tops of shortcakes with egg white, and sprinkle with turbinado sugar.
- Bake until lightly browned, 15 to 17 minutes. Let cool completely on a wire rack.
- To serve, split shortcakes in half horizontally. Layer with peach mixture and Honeyed Goat Cheese Filling. Garnish with basil, if desired.
Honeyed Goat Cheese Filling
Makes about 1½ cups
- 4 ounces goat cheese, softened
- 3 tablespoons honey
- 1 cup heavy whipping cream
- In a medium bowl, beat goat cheese and honey with a mixer at medium speed until smooth. Increase mixer speed to medium-high. Add cream, and beat until stiff peaks form.
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