In this peach shortcake, the fruit is cradled in a buttery pastry, which captures its juices.
1 large egg, coldFor the whipped cream1 teaspoon vanilla extract or pasteMake the shortcakes: Lightly grease a large, rimmed baking sheet or line it with parchment paper.
In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt. Using the holes of a large grater, grate the butter into the dry ingredients. Use your fingers to gently toss the butter with the dry ingredients until clumps the size of small peas form. This should take no more than 30 seconds. Once mixed, if your kitchen is warm, place the bowl in the freezer while you prepare the liquid ingredients.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
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