Apricot Nectarine Shortcake Recipe

Name: Apricot Nectarine Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortcakes:; 2 cups all-purpose flour; 2 tablespoons sugar, plus 2 tablespoons for sprinkling; 1 tablespoon baking powder; Pinch salt; 1 stick unsalted butter, chilled, cut into pea-size pieces; 1/2 cup heavy cream; Fruit:; 1/4 cup unsalted butter; 5 apricots, pitted, cut into sixths; 5 nectarines, pitted, cut into sixths; 2 tablespoons sugar; Whipped cream:; 1 1/2 cups heavy cream, chilled; 1 teaspoon vanilla extract; 1 tablespoon sugar

Servings: persons

Shortcakes:
2 cups all-purpose flour
2 tablespoons sugar, plus 2 tablespoons for sprinkling
1 tablespoon baking powder
Pinch salt
1 stick unsalted butter, chilled, cut into pea-size pieces
1/2 cup heavy cream
Fruit:
1/4 cup unsalted butter
5 apricots, pitted, cut into sixths
5 nectarines, pitted, cut into sixths
2 tablespoons sugar
Whipped cream:
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 tablespoon sugar

1
Shortcakes:
2
Preheat the oven to 425 degrees F.
3
In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together.
4
Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool.
5
Fruit:
6
Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes.
7
Whipped cream:
8
In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks.
9
To assemble:
10
Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.

1013

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Shortcakes:, 2 cups all-purpose flour, 2 tablespoons sugar, plus 2 tablespoons for sprinkling, 1 tablespoon baking powder, and more.

Yes, Apricot Nectarine Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Nectarine Shortcake

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