Once upon a time I spent a summer in Quague, on Long Island, New York. Quague is located next to East Hampton, which at the time was home to Ina Garten’s gourmet specialty foods store, Barefoot Contessa. New York is where I discovered my love for cooking decadent, fancy foods, or at least reading her beautiful cookbooks and thinking I was cooking fancy foods. My friends and I loved her cookbooks (she had only two then) and whatever Ina said in the kitchen was the law. I love the photographs in her books, the writing, her way of entertaining, everything! She’s classy but down to earth too. This recipe is mostly hers with a few minor changes. (I shudder even saying I’m changing her recipe, but in an effort to reduce sugar, it had to be done!)
We made these for Father’s Day. My husband likes to go through Ina’s books and request recipes every once in a while and he’d had his eye on this one. These are simple sweet cakes with a pile of irresistible peaches and berries! He loved them!
Peach Berry Shortcakes
Serves 8
Shortcakes:
2 cups Flour
1 Tablespoons Honey
1 Tablespoon Baking Powder
1 teaspoon Sea or Pink Salt
1 1/2 sticks Cold Butter, diced
2 Eggs, beaten
1/2 cup Heavy Cream, chilled
1 Egg beaten with 2 Tablespoons Milk for the egg wash
Whipped Cream:
1 cup Heavy Cream, cold
2 Tablespoons Honey or Powdered Honey
1/2 teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 400*. Combine dry ingredients in an electric mixer and stir in diced butter. Add in eggs and heavy cream and mix until just blended. Expect sticky dough!
- On a well floured surface, press down dough until it’s 3/4 inches thick and use a cookie cutter to but out your biscuits. Lay on parchment covered baking sheet and brush with egg wash.
- Bake for 20-25 minutes. To assemble, whip the heavy cream and honey with an electric mixer until soft peaks form. Add the vanilla and continue beating until peaks are stiff.Cut the shortcakes in half and pile in your whipped cream and fruit.
This one is my 4 year old’s. How cute is that?
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