Shortcakes (with Nectarines and Whipped Cream)

This is one of my all-time favorite desserts and something I make almost once a week. The recipe has evolved over the years but its current evolution is my favorite - it is kind of like a cross between a little cake, cornbread and a biscuit. These shortcakes taste excellent with most fruit (obviously strawberries are a classic) but nectarines are my favorite, especially at this time of year (yellow or white nectarines are both fab). Tossing the fruit very simply with some lemon and sugar brings out the natural sweetness of the fruit while adding a pop of citrus that makes an excellent contrast. The basil is fully optional, but it definitely elevates the dish. Getting a bite of warm shortcake, some cool, very lightly sweetened whipped cream and some perfectly ripe fruit is just so delicious.Couple of things to note:

• Make sure your butter and cream are chilled - if they warm up,  the shortcakes will be much more uniform in texture, without some of the crags and layers that make them special.
• Similarly, chilling the shortcake batter before cooking helps it firm up. If you skip this step, they won't rise as much.
• The layer of cream on the shortcake at the end is what will help them brown, so don't forget that part! If you want to add a sprinkle of sugar too, that'll make the tops even more crunchy.
• As I mentioned, nectarines are my favorite fruit to pair with shortcake but peaches or berries (or both!) would also be delicious - you might just have to adjust the sugar and lemon slightly based on the fruit's sweetness and acidity.
• If you want to go real crazy, add some mascarpone to the whipped cream :)

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Shortcakes (with Nectarines and Whipped Cream)

Makes 4 big shortcakes or 6 smaller onesIngredients for shortcakes:

• 1 cup all purpose flour
• ¼ cup cornmeal
• ½ tsp kosher salt
• 2 tsp baking powder
• ¼ cup granulated sugar 
• 6 tbsp chilled, unsalted butter, 
• ¼ cup + 2 tbsp chilled heavy whipping cream
• 1 medium egg (very particular, I know but if you only have a large or extra large egg, then cut the amount of cream by about ½ tbsp)
• 1 tsp vanilla extract

Ingredients for nectarines and whipped cream:

• 2 nectarines, thinly sliced 
• 1-2 tbsp granulated sugar
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Pinch of salt
• ¼ cup heavy whipping cream
• 1 tsp vanilla extract
• 1 tsp powdered sugar
• 1 tbsp basil, chopped (optional)

Method: 

1. In a medium bowl, mix together flour, cornmeal, salt, baking powder and sugar. In another small bowl or measuring cup, combine ¼ cup cream, the egg and vanilla and mix well. Set aside.
2. Cut butter into ½ inch cubes and add to the flour mixture. Toss to combine so that the butter is coated in the flour mixture. Using a pastry cutter, a fork or your hands, smash the butter into the flour, tossing the entire mixture occasionally to make sure there are no big butter pieces stuck anywhere. Continue cutting and tossing until the butter pieces are the size of big peas. You can also use a food processor if you’d like (I don’t just because I don’t like getting it dirty if I don’t have to, but there's nothing wrong with using one).
3. When the butter is incorporated into the flour, add the cream mixture. Using a hard spatula or fork, mix so that the liquid distributes evenly (you don’t want it to absorb entirely into one part of the flour). Then mix the dough until it all starts to come together, folding it over onto itself (and kneading if necessary) to incorporate any dry, flour bits that have settled at the bottom of the bowl. The dough will feel a little wet and sticky. Wrap tightly and chill for an hour (or up to 2 days).
4. Preheat oven to 400.
5. Turn out the chilled dough onto a lightly floured work surface and pat or roll it into a ½ inch thick block (dust the surface and dough as needed with flour to prevent sticking). Cut into 4-6 equal pieces.
6. Line a sheet tray with parchment paper or spray with nonstick spray. Place pieces of shortcake on the sheet tray, making sure to keep them at least 2-3 inches apart. Brush the tops with the remaining cream and bake until tops are golden brown and crispy, about 20 minutes. Serve with macerated nectarines and whipped cream (see below) and basil, if using. The shortcakes taste great warm, but they also hold up really well and taste great the next day!

To make the nectarines and whipped cream: 

1. Make the nectarines: Toss the nectarines with sugar, lemon juice, lemon zest and pinch of salt. Taste and adjust the sugar and lemon as needed (I always start with less sugar and then add more if I need to depending on the sweetness of the fruit!) Let the fruit sit in the sugar to help release its juices while the shortcakes cook.
2. Make the whipped cream: Using a hand whisk or an electric mixer, whip chilled heavy cream, powdered sugar and ½ tsp vanilla until stiff peaks form. If you're not planning on using the whipped cream immediately, wrap tightly and chill in the fridge until ready to use.