The best delicious Peach Melba Shortcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peach Melba Shortcakes recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peach Melba Shortcakes.
Ready to make this Peach Melba Shortcakes Recipe? Let’s do it!
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-CAKES-
Melted butter
1/2 c Unsalted butter; room
-temperature (1
; stick)
1/2 c Sugar
2 lg Eggs
1 ts Vanilla extract
1 1/4 c Cake flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 c Buttermilk
-SAUCE AND TOPPING-
1 pk Frozen sweetened raspberries
-in syrup; thawed (10-ounce)
4 lg Peaches; peeled, pitted,
; sliced
1 Basket raspberries;
-(1/2-pint)
6 tb Sugar
1 1/2 c Chilled whipping cream
2 ts Vanilla extract
Powdered sugar
For cakes:
Preheat oven to 350F. Brush six 4-inch-diameter tartlet pans with 1
1/8-inch-high sides and removable bottoms* with melted butter. Place pans
on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in
large bowl until light. Add eggs 1 at a time, beating well after each
addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt
over mixture in bowl. Mix slightly, then add buttermilk; beat until
combined. Divide batter among prepared pans (about scant 1/2 cup each).
Bake cakes until golden and tester inserted into center comes out clean,
about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of
pans to release cakes. Cool cakes on rack.
For sauce and topping:
Puree thawed raspberries with their syrup in processor. Strain through
sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry
sauce can be made 1 day ahead. Cover cakes and store at room temperature.
Cover sauce and chill.)
Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl;
toss to blend. Let stand until juices form, about 30 minutes.
Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until
stiff peaks form.
Using serrated knife, cut cakes in half horizontally. Lightly sift powdered
sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each
with peach mixture, dividing equally. Spoon cream atop each. Cover with
cake tops. Spoon raspberry sauce around cakes.
*Tartlet pans are available at many cake and candy supply stores or by mail
from Jane’s Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020;
818-957-2511 or 800-262-7630.
Serves 6.
Yields
1 servings
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