Peach and Blueberry Shortcakes

Strawberry shortcake is a classic summertime dessert. The combo of the warm shortcake with the sugary berries and whipped cream or ice cream (your preference!) is always a classic childhood treat. 

But why not spice it up a little bit with other types of fruit? I decided to switch out the strawberries with peaches and blueberries--take a trip to the grocery store or market and pick whatever fruits look tasty to you! 

This recipe was adapted from the Betty Crocker Strawberry Shortcake Cupcake recipe.

Peach and Blueberry Shortcakes 

Total time: 1 hour 30 min. 

Ingredients 

2 1/2 cups sliced fresh strawberries 

1/3 cup sugar

3 cups all-purpose flour

1/2 cup sugar

2 tablespoons baking power

1/2 teaspoon salt

1/2 cup cold butter

1 cup whipping cream

1 teaspoon almond extract

2 eggs, beaten

1 cup whipped cream

2 peaches

1 pint blueberries 

Directions

1. In medium bowl, mix sliced fruit and 1/3 cup of sugar; let stand at least 30 minutes

2. Heat oven to 425 degrees. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in batter, using pastry blending (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms. 

3. On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.

4. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes. 

5. Split cupcakes; fill with fruit and whipped cream. 

Makes 18 servings.