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Layered Shortcake with Berries & Peaches

Source of Recipe


The Seattle Times






List of Ingredients



• -- Shortcake --
  
• 2 cups all-purpose flour
  
• 2-1/2 tsp baking powder
  
• 1/8 tsp each: cinnamon, nutmeg and salt
  
• 1/4 cup granulated sugar
  
• 1/2 cup (1 cube) cold unsalted butter, diced
  
• 3/4 cup milk
  
• 2 tsp coarse or sparkling sugar mixed with 1/8 tsp cinnamon
  
• .
  
• -- Fruit --
  
• 1-1/2 lbs. strawberries (about 7 cups), rinsed, hulled and thinly sliced
  
• 1-1/4 lbs. frozen peach slices (about 6 cups), defrosted
  
• 1/4 cup granulated sugar
  
• Optional: 2 Tbsp Grand Marnier or other orange liqueur
  
• .
  
• -- Cream --
  
• 1 cup whipping cream
  
• 2 tsp powdered sugar
  
• 1 tsp Grand Marnier or vanilla extract
  






Instructions



1. To prepare the shortcake: Line a baking sheet with parchment paper and set aside. Heat oven to 400º F.
   
   
2. In a large bowl, stir together the flour, baking powder, cinnamon, nutmeg, salt and sugar. Cut in the butter, then stir in the milk. Pat the dough into a circle about 1/2-inch thick. With a 2-1/2-inch biscuit cutter, cut 6 circles and place on the prepared baking sheet. Re-form the remaining dough into a disk and cut 4 more biscuits. Put on the baking sheet; sprinkle with the cinnamon sugar. Bake about 17 minutes. Transfer to a rack to cool. Wrap in a double-thickness of aluminum foil. (The shortcake can be prepared 24 hours in advance.)
   
   
3. To prepare the fruit: In a large bowl, combine the berries, peaches, sugar and Grand Marnier (if using). Set aside 1 hour, or until the fruit is very juicy. Stir occasionally.
   
   
4. Separate each shortcake in half. Line a 2-1/2-quart glass dish or bowl with the shortcake bottoms. With a slotted spoon, transfer the fruit to the dish, spreading evenly. Arrange the shortcake tops on the fruit. Pour the juices from the fruit over the top. Cover tightly with plastic wrap and refrigerate up to 6 hours.
   
   
5. To prepare the cream: Put the whipping cream, powdered sugar and Grand Marnier or vanilla into the bowl of an electric mixer. Beat until soft peaks form. Spoon over the shortcake and serve with a large serving spoon.
   
   Makes 10 to 12 servings.