Times Staff Writer
8:04 PM EDT, June 12, 2013
2 cups flour
1/2 teaspoon salt
1 1/2 tablespoons baking powder
1/4 cup sugar plus extra for whipping cream
1/4 teaspoon cinnamon
1/2 cup cold butter, cut in small pieces
1 1/4 cups plus 2 tablespoons whipping cream
2 pints raspberries or boysenberries
1. Mix flour, salt, baking powder, 3 tablespoons sugar and cinnamon in large mixing bowl or food processor. Cut in butter until size of small peas. Add 3/4 cup whipping cream and mix just until stiff. Remove to floured work surface and knead 2 or 3 times until smooth.
2. Roll out into rectangle 1/2-inch thick and cut into 12 triangles. Place on baking sheet, brush with 2 tablespoons whipping cream and bake at 450 degrees until tops are lightly browned and shortcakes are set, about 10 minutes. Cool on rack.
3. Peel peaches by poaching briefly in boiling water, 30 seconds to 2 minutes (ripe peaches will take less time, firmer peaches more). Remove from hot water and place immediately in ice water bath to stop cooking. Peel should come off easily. If not, continue cooking. Take 2 ripest peaches and mash with fork in large bowl. Slice remaining peaches fairly thick (about 1/2-inch) into bowl. Add 1 tablespoon sugar and toss to mix well. Set aside to macerate.
4. When ready to serve, whip remaining 1/2 cup cream and sweeten to taste. Warm shortcakes briefly in 200-degree oven. Split in half. Place bottom half on serving plate and top with peach mixture. Scatter berries over top. Spoon whipped cream on top of shortcake with little more on side.
Each serving contains about: 288 calories; 347 mg sodium; 58 mg cholesterol; 18 grams fat; 29 grams carbohydrates; 3 grams protein; 1.57 grams fiber.
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