Spiced Strawberry Peach Shortcake

It's time to stock up on dipping chocolate because it's strawberry season in Georgia!!🍓😂  Anyone else see a bucket full of freshly picked strawberries as an opportunity for endless dessert possibilities? Ice cream, cakes, cookies, shortcakes, cobblers, crumbles and jams.🍧🍰🍫  

I love chocolate covered strawberries but believe it or not, I actually don't turn all of my fresh strawberries into desserts.  I also like freshly sliced berries on yogurt, in oatmeal, on waffles, in smoothies, on salads and drizzled with balsamic vinegar.😋  ​Strawberries just make everything better - and sweeter... aka better.😅  

My favorite time to pick strawberries is early April when the fields are absolutely loaded with giant, ripe red berries and it takes me less than 10 minutes to fill my bucket with berries.  I only wish that it was that I also had a farm near me where I could pick my own peaches.  Peach trees are far less common that you might think in the "Peach State." 🤣🍑

There's just something about the strawberry and peach combination that feels like summer to me.🍓🍑  It doesn't matter if they're in a fancy umbrella drink or on a plate covered in whipped cream - the strawberry peach fusion will always be a sign of warm weather in my brain.  And to some, April might seem a little early to be jumping on the summer dessert bandwagon but here I go anyway... 😂

Spiced Peach Shortcake
Peaches
6 peaches, peeled and sliced
1/4 cup brown sugar 
2 teaspoons lemon juice
2 teaspoons vanilla
3/4 teaspoon coriander

Shortcakes
3 cups flour
1 cup almond flour
2 Tablespoons brown sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon allspice
6 Tablespoons butter, cold
1 1/4 cups heavy cream
1 teaspoon vanilla
Raw sugar for sprinkling on top

Whipped topping
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

​Stir together peaches, sugar, lemon juice, vanilla, and coriander. 

​Cover and let the sit at room temperature for 1 hour. 

Combine flours, sugar, baking powder, salt, nutmeg, and allspice in food processor.  ​​

​Pulse in butter until crumbly. 

​Combine cream and vanilla and add to the food processor. Pulse until combined.

Pat the dough into a 8x6" rectangle about 3/4" thick. 
​

​Use a biscuit cutter to cut 2" shortcakes. 

​Place on silpat lined baking sheet. 

​

​Brush tops of shortcakes with cream and sprinkle with raw sugar. 

​Bake 16-20 minutes at 425.  

​

​Whip cream ingredients until soft peaks form.  

Ciao!

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