Name: Peach and Blackberry Shortcakes with Blackberry Cream
Yield: Makes 6
Ingredients: 2 1/3 cups all purpose flour; 8 tablespoons sugar, divided; 2 1/2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1/4 teaspoon ground nutmeg; 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 3/4 cup plus 2 tablespoons buttermilk; 1 tablespoon whipping cream; 2 pounds ripe peaches, peeled, pitted, sliced; 2 6-ounce containers blackberries; 1/3 cup sugar; Pinch of fine sea salt; 2 6-ounce containers blackberries; 3/4 cup sugar; 1 3/4 cups chilled whipping cream; 1 teaspoon vanilla extract

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Peach and Blackberry Shortcakes with Blackberry CreamNoel Barnhurst

Shortcakes are biscuit-like cakes that have more butter (or shortening) than many other types of cake. In fact, pastry chefs often describe especially buttery doughs as "short."

Test-kitchen tip:

For the most tender shortcakes, don't overwork the dough. Once you add the liquid, stir until just blended.

Recipe notes

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