Minty Summer Shortcake

This upscale summer dessert is made with peaches and berries and topped with creme fraiche.

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Makes:
6 servings
Prep:
25 mins
Bake:
12 mins 425°F
Stand:
30 mins
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Minty Summer Shortcake

Ingredients
1 2/3
1/4
cup sugar
1 1/2
teaspoons baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
1/2
cup butter
3
tablespoons finely chopped crystallized ginger
2/3
cup buttermilk
3
cups chopped, peeled, and pitted mangoes or peaches
1 1/2
cups sliced strawberries
1/4
cup lightly packed fresh mint leaves, finely chopped
2
tablespoons honey
2
teaspoons lemon juice
1
cup creme fraiche
1
tablespoon sugar

Directions

  1. Preheat oven to 425 degree F. Stir together flour, 1/4 cup sugar, the baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ginger. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead gently for 4 to 6 strokes or just until dough holds together. Lightly roll dough to a 6x7-1/2-inch rectangle (about 3/4 inch thick). Cut into six 3x2-1/2-inch rectangular biscuits. Place 1 inch apart on ungreased baking sheet. Bake 12 minutes or until golden brown. Cool biscuits on a wire rack.
  2. In a bowl combine mangoes or peaches, strawberries, mint, honey, and lemon juice. Let stand 30 to 60 minutes. Combine creme fraiche and 1 tablespoon sugar; chill until needed. To assemble, split biscuits. Place bottom halves on dessert plates. Top with creme fraiche. Spoon fruit mixture over creme fraiche. Replace biscuit tops. Makes 6 servings.

Nutrition Facts

(Minty Summer Shortcake)
    Per serving:
  • 553 kcal cal.,
  • 32 g fat
  • (20 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 98 mg chol.,
  • 460 mg sodium,
  • 64 g carb.,
  • 3 g fiber,
  • 35 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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