Peach Shortcakes with Sour Cream
2 1/2 cups cake flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsalted butter, at room temperature
1 cup sour cream
Topping:
8 ripe peaches, 3 1/2 to 4 pounds total, halved, pitted, peeled and sliced
2 tablespoons freshly squeezed lemon juice
1 tablespoon bourbon or brandy
1/3 cup granulated sugar, or to taste, plus 3 tablespoons granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
1/2 cup sour cream
Recpe Directions
Preheat oven to 425 degrees. To make shortcakes, sift together flour, sugar, baking powder, soda and salt. Using your fingertips, work in the butter until crumbly. Add sour cream and stir until a cohesive mass forms. Set on well-floured work surface and knead gently about 10 times. Pat into a rectangle 3/4 inch thick. Using a cutter 2 1/2 to 3 inches in diameter, cut out 8 rounds. Place close together on an ungreased baking sheet. Bake until puffy and golden, about 15 minutes. Transfer to a rack to cool.
Prepare fruit in a bowl and toss with lemon juice, bourbon and cup or less of sugar; set aside. To make topping, whip cream until thickened. Add vanilla and 3 tablespoons sugar; whip until stiff. Gently stir in sour cream.
To serve, split each shortcake horizontally and put the bottoms on individual plates. Spoon about 1/3 cup fruit over each bottom. Set tops in place and spoon on remaining fruit. Crown with the topping. Serves 8.