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- 3 ripe peaches, sliced
- 1 cup fresh raspberries
- For the Shortcakes:
- 1 1/2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- pinch of salt
- 1/2 cup cold butter
- 1/3 cup heavy cream
- 1 egg, beaten
- For the Whipped Cream:
- 2/3 cup cold heavy whipping cream
- powdered sugar to taste
View Full Recipe at Alaska from Scratch
.%20You%20should%20be%20able%20to%20get%206%20biscuit-sized%20shortcakes.%3C/p%3E%3Cp%3EPlace%20shortcakes%20onto%20a%20baking%20sheet%20and%20bake%20for%2020%20minutes%20or%20until%20bottoms%20are%20golden%20and%20biscuits%20are%20cooked%20through.%20Carefully%20remove%20to%20a%20cooling%20rack%20(I%20like%20to%20serve%20them%20when%20they%20are%20still%20somewhat%20warm).%3C/p%3E%3Cp%3ETo%20make%20the%20whipped%20cream,%20add%20the%20cold%20cream%20to%20the%20bowl%20of%20a%20stand%20mixer%20fitted%20with%20the%20whisk%20attachment.%20Beat%20on%20medium%20speed%20until%20the%20cream%20begins%20to%20hold%20shape%20(being%20careful%20not%20to%20over%20whip).%20Add%20powdered%20sugar%20by%20the%20tablespoon%20until%20you%20reach%20your%20desired%20sweetness.%20Beat%20again%20until%20combined.%20Keep%20cold%20until%20ready%20to%20serve.%3C/p%3E%3Cp%3ETo%20assembly%20the%20shortcakes,%20place%20a%20shortcake%20on%20a%20dessert%20plate.%20Layer%20with%20whipped%20cream,%20peaches,%20and%20raspberries.%20Repeat%20with%20remaining%20shortcakes.%20Serve%20promptly.%3C/p%3E){kind=link}