Strawberry Peach Shortcake, the perfect dessert to start Spring and end a Summer family dinner. Fresh fruit, light and crumbly shortcake with a surprise ingredient.
This Strawberry Peach Shortcake is super easy to make using semolina flour, hard boiled egg yolks and other pantry items. Fluffy, tender with a crunchy sugar top and layered inside are sliced strawberries and peaches. Top with whipped cream and dessert is served!
This Strawberry Peach Shortcake fresh from the kitchen to serve up today. These are a great way to celebrate the beginning of Spring, end of Summer, upcoming Labor Day weekend, BBQs or any outdoor get together. Who says strawberries alone should get all the attention with shortcakes?
This Strawberry Peach Shortcake comes to you after reading a Bon Appetit magazine the other day at the airport. I was intrigued by the use of hard boiled egg yolks in the dough although any recipe claiming to be “the best” albeit from Bon Appetit leaves me a little skeptical. This delivered, but with a few tweaks.
I had to add some peaches I had on hand. and this Strawberry Peach Shortcake is too good not to share. We actually had this two nights in a row for dessert as this makes 6 shortcakes (don’t top with fruit until ready to serve) and I gave the other 2 shortcakes to a friend.
I made one batch exactly as they had written, and while I did not flatten the scoops as noted, they did not rise as well as I’d hoped so I added a little more baking powder in my second round. The dough was soft after baking and lightly sweet, but a little dry. I added a third hard boiled egg yolk in the dough on my second batch.
I didn’t know if was due to over baking or what, but I felt these needed less time than required per the recipe. They were too brown and I wanted a golden color. I have a convection oven and had to adjust. I’m thinking that might be the reason for the time adjustment here.
I dropped the time down from the original 28–32 minutes to 24 minutes. They came out perfect and were crumbly when bitten into, but didn’t break up like the first batch. I wanted these to hold up and not break apart when the fruit topped them.
These are not hard, hockey pucks, but soft with the right touch of sweetness and crumb.
What I loved about their version, and it’s a great idea, is to cook half of the fresh fruit and then after it’s cooled add it back to the macerated chopped fruit. The lemon juice and sugar lightly break down the fresh, chopped fruit, and when mixed with the cooked, is perfect. Great textures, lots of sauce and fruity syrup to drizzle over all.
A dollop of whipped cream or your favorite topping over the fruit and you crown it with the beautiful, golden top. Strawberry Peach Shortcake, enjoy!
- 3 hard boiled egg yolks cooled
- 1 1/3 cup flour
- 3 tbsp semolina flour See Note 1
- 1 1/2 tbsp baking powder
- 1/4 tsp kosher salt
- 3 tbsp sugar
- 6 tbsp chilled butter cut into pieces
- 2/3 cup plus 2 tbsp heavy cream
- sanding or granulated sugar for topping
- Fruit filling:
- 1 pint or 2 cups strawberries chopped
- 2 cups or 1 large peach chopped
- 2 tbsp sugar
- 1/2 lemon juice (See Note 2)
- 1 tbsp water
- Whipped Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla
- Shortcakes: Pulse the egg yolks, both flours, baking powder, salt, and sugar in a food processor to combine. Add the butter and pulse until only pea-size pieces form. Drizzle in ⅔ cup cream, then pulse a few times to barely incorporate. Transfer dough to a floured work surface and gently fold on top of itself several times just to bring dough together.
- Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. (See Note 3) Cover and chill until cold, 20 minutes.
- Preheat oven to 350°F. Brush tops of shortcakes with remaining 2 tablespoons of cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 22-24 minutes. Let cool.
- Fruit: Toss strawberries, peaches, granulated sugar and juice of lemon in a medium bowl to combine. Transfer half of strawberries and peaches to a large saucepan and add the water. Let remaining strawberries and peaches macerate while the fruit in saucepan comes to a gentle simmer over medium-low heat. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries and peaches are starting to break down and liquid is syrupy, 10-12 minutes. Let cool.
- Whipped Cream: In a bowl add heavy cream, sugar and vanilla. With electric mixer, whip until firm peaks form. (See Note 4)
- Assembly: Add the cooled, cooked fruit with the macerated and toss to mix well. Carefully split or slice with serrated knife each shortcake horizontally and place bottom on each on plate. Top each with divided fruit and syrup, whipped cream and top of shortcake. Serve immediately.
1. Fine ground cornmeal can be substituted for the semolina flour.
2. Depending on size of lemon, 2 tablespoons of fresh lemon juice total
3. If you don't have a 2-oz. ice cream scoop measure out mounded scoops with a ¼-cup measuring cup.
4. Feel free to use canned whipped cream, whipped cream topping or substitute.