- Peach Pitter & Slicer: Efficiently removes pits from peaches while preserving fruit integrity for slicing, ideal for fresh peach slices in shortcakes.
- Stainless Steel Muffin Pan: Perfect for baking individual shortcakes with even cooking and easy removal.
- Silicone Spatula: Essential tool for mixing and applying cream or scraping bowls clean.
- Pastry Bag with Tips: For decorating shortcakes, applies blackberry cream elegantly and precisely.
- Digital Scale: Ensures accurate measurements of ingredients like fruits and cream for balanced recipes.
- Silicone Baking Mat: Non-stick surface ensuring easy removal of shortcakes from the pan.
- Silicone Ice Cube Mold: For quick freezing of blackberry cream mixture without large ice crystals.
- Granite Pestle & Mortar: Manually crushes or mashes blackberries for filling alternatives.
- Heavy Duty Canning Lids & Bands: Preserves blackberry cream or other fillings for later storage and serving in shortcakes.
- Pastry Rice: Light and airy texture suitable as a base for fruit-filled shortcakes.
- Small Electric Mixer: Ensures smooth consistency in mixing dough and blackberry cream filling.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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