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Peach and Blueberry Shortcake
Ingredients
- 4 cups frozen peach slices
- 1 cup fresh blueberries
- 1 can refrigerated biscuits, 8 biscuits
- 1 pint plus 2 tablespoons heavy cream
- 2 tablespoons sugar
- 1/2 cup fresh lemon juice
- 1 cup brown sugar
Light and airy, these biscuits are cake-like when they’re topped with cream and sugar, and then stuffed with bright peaches, blueberries, and pillows of whipped cream.
Why Try? As a great "shortcake shortcut," use prepared biscuits from the refrigerated section and then top them with cream and sugar before baking to turn them into quick shortcakes.
Foodie Byte: Fresh peaches peak in ripeness about mid-summer so we suggest using frozen peaches during the rest of the year because they’ve been frozen at perfect ripeness. If you can find great fresh peaches, or you have a peach tree ripe for the picking, by all means substitute them for the frozen ones.
Preparation
- Preheat oven to 350°F.
- Place biscuits on an ungreased cookie sheet about 2 inches apart. Brush biscuits with heavy cream, using about 2 tablespoons. Sprinkle with sugar. Bake according to package directions.
- Combine peaches, blueberries, lemon juice, and brown sugar, tossing to coat.
- Whip heavy cream with an electric mixer on high until very thick.
- To assemble, halve baked biscuits, place bottom half on a small plate, top with a heaping spoonful of fruit, a heaping spoonful of whipped cream, and then some more fruit. Replace top of biscuit and serve.