Recipe: Blueberry-Peach Shortcakes (Good Housekeeping)

BLUEBERRY-PEACH SHORTCAKES

"Shortcakes may look fancy, but they're simply biscuits or cakes dressed up with sweet, juicy fruit and thick whipped cream. Be sure to serve shortcakes right after they're assembled."

FOR THE FRUIT:
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 1/2 pints blueberries (about 3 1/2 cups)
1 cup plus 3 tablespoons sugar, divided use
2 pounds peaches (about 6 medium), peeled and each cut into 8 wedges
FOR THE SHORTCAKES:
3 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
10 tablespoons cold margarine or butter, divided use
1 cup plus 2 tablespoons milk
1 cup heavy (whipping) cream (for serving)

In 3 quart saucepan, mix lemon juice and cornstarch until smooth. Stir in blueberries and 3/4 cup sugar; heat to boiling over medium high heat. Reduce heat to medium; cook 1 minute. Stir in peaches; set aside.

Preheat oven to 425 degrees F.

In a bowl, mix flour, baking powder, salt, and 1/3 cup sugar. With pastry blender or two knives used scissor-fashion, cut in 9 tablespoons margarine until mixture resembles coarse crumbs.

Stir in milk just until mixture forms a soft dough that leaves side of bowl. On lightly floured surface, knead dough 6 to 8 times, just until smooth.

With lightly floured hands, pat dough 3/4-inch thick. With floured 3-inch round biscuit cutter, cut out shortcakes. With pancake turner, place shortcakes 1-inch apart on ungreased large cookie sheet. Press trimmings together; cut to make 8 shortcakes in all.

Melt remaining 1 tablespoon margarine; brush over shortcakes. Sprinkle with 1 tablespoon sugar.

Bake 16 to 22 minutes, until golden.

In small bowl, with mixer at medium speed, beat heavy cream with remaining 2 tablespoons sugar to soft peaks.

With fork, split warm shortcakes in half. Spoon some fruit into each; top with cream, then more fruit.

PEELING PEACHES:
Plunge peaches into pan of boiling water for 30 seconds. With slotted spoon, transfer to large bowl filled with ice water to cover; cool. With fingers or small paring knife, slip off skin. If desired, rub peeled peaches with lemon juice to prevent discoloration.

Makes 8 servings
Source: The Good Housekeeping Step-by-Step Cookbook by Susan Westmoreland (Editor)