Third Coast Kitchen I Peach Shortcakes

Peaches are my favorite fruit.  I grew up just snacking on them when they were in season.  I try to eat as much of them as I possibly can during the late summer.  Here is my take on a Peach Shortcake.  I made a mascarpone whipped cream which was great.  Just barely sweet, which is all that you need because the peaches themselves are intensely sweet.

I made this version gluten free with Trader Joe’s GF Blend.  They were slightly harder to work with than normal flour would have been.  So if you don’t have to go gluten free, don’t.  But they were so delicious, and finished off the most incredible and easy dinner party meal.

Chef's Food Blog

Fresh Peach (Gluten Free!) Shortcakes with Mascarpone Whipped Cream

Serves 6

2 cups All Purpose Flour (I used the Trader Joe’s Gluten Free Blend)

1/2 teaspoon salt

8 ounces butter, cut into 1/4 inch pieces and frozen

1 tablespoon baking powder

5 tablespoons white sugar

1 egg

20 ounce plus 2 tablespoons whipped cream

1 egg white

2 tablespoons sugar in the raw

8 ounces mascarpone

1/2 teaspoon vanilla extract

1 tablespoon powdered sugar

4 ripe peaches

2 tablespoons lemon or lime juice

Preheat oven to 425 degrees.

In the bowl of your food processor combine flour, baking powder, and 3 tablespoons white sugar.  Pulse to combine.  Add butter and pulse just a few times until the butter is incorporated and pea sized.  If it isn’t still cold, return to frig.  Combine 1/2 cup plus 2 tablespoons cream and whole egg and beat to combine.  Add liquid to mixture and pulse just a few more times.  Do not overwork or your dough will be tough.

Transfer dough onto a floured surface. It will be scraggy but once you combine with your hands it will hold together.  Roll into a 1 inch thickness and cut into 6 biscuits with a biscuit cutter (Or if you are staying at your mom’s and don’t know where yours is, just use a can!).

Spread onto a baking sheet.  Brush with egg white and sprinkle with sugar in the raw.

Bake 10-12 minutes.  Allow to cool on baking sheet for 15 minutes and then transfer to a wire rack to cool completely.

While the shortcakes bake, make your whipped cream.  Combine 16 ounces whipped cream and mascarpone in a mixing bowl.  Whip until soft peaks form.  Add sugar and vanilla and fold to combine.

In another mixing bowl, add lime juice and 2 tablespoons sugar.  Peal and slice peaches and toss in bowl to combine.

When ready to serve spoon heaping spoonfuls of peaches over each shortcake.  Top with whipped cream and enjoy!

San Diego, CA