Peach Cherry Blueberry Shortcake

Peach Cherry Blueberry Shortcake

Recipe by Michael Price from tasty.co

Desserts

Ingredients

8

8 servings

  • 1 tube buttermilk biscuit dough
  • 2 ripe yellow peaches
  • 1 cup bing cherry
  • 1 cup blueberry
  • ¾ cup cane sugar, divided
  • ¼ cup water
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream

Instructions

  • Preheat oven to 350˚F (180˚C).
  • In an 8-inch (20cm) square parchment paper-lined baking dish, arrange the biscuits side by side to cover the bottom of the dish, forming a sheet.
  • Bake for 20 minutes or until biscuits are golden brown.
  • Slice the peaches, discarding the pits.
  • Destem and pit the cherries.
  • In a large skillet, combine peaches, cherries, blueberries, ½ cup (125 grams) of the sugar, water, and lemon juice. Heat to a simmer. Cook for 15-20 minutes, stirring occasionally. Remove from heat.
  • In a large bowl, beat the heavy cream with a whisk or electric mixer until frothy. Add remaining ¼ cup (62 grams) of sugar. Continue to beat until the whipped cream forms soft peaks.
  • Remove the sheet of biscuits from the dish. Slice in half lengthwise, like a bagel.
  • Spoon the fruit mixture onto the bottom half of the biscuits, reserving some of the liquid.
  • Replace the top half of the biscuits. Carefully separate into individual portions (the syrup will still be quite warm!)
  • Spoon whipped cream over the top and drizzle with reserved fruit syrup.
  • Enjoy!

Nutritional Facts

Per 8 servings

  • Calories: 451
  • Carbohydrate: 61g
  • Fat: 23g
  • Fiber: 2g
  • Protein: 4g
  • Sugar: 45g

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