Servings: Serves 12
- 4 Tbsp. unsalted butter
- 1 3/4 cups all-purpose flour
- 3 Tbsp. light brown sugar
- 2 Tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup sour cream
- 1/3 cup and 2 Tbsp. heavy cream
- 1/2 cup toasted pecans , coarsely chopped
- 2 Tbsp. sanding sugar or crystal sugar or raw sugar
- 3 to 4 large ripe yellow peaches , sliced into 1/2-inch pieces
- 1/2 cup raspberries
- 3 Tbsp. sugar
- 2 Tbsp. confectioners' sugar
- 1 cup heavy cream , cold
- 1/2 tsp. vanilla extract
To make shortcakes: Melt butter in a skillet over medium-high heat; swirl pan every few seconds to ensure even browning. Cook until fragrant and browned, about 8 minutes. Transfer to a small bowl and refrigerate until solid, about 30 minutes.
Put flour, sugars, baking powder, baking soda, and salt in the bowl of a food processor. Pulse to combine. Add chilled browned butter and pulse until mixture looks like coarse meal. Add sour cream, 1/3 cup cream, and pecans; pulse until dough forms a ball. Line a rimmed baking sheet with parchment and transfer dough to sheet. Press dough into a rough, 1-inch-thick circle. Cover top of dough with plastic wrap. Refrigerate 1 hour.
Preheat oven to 400°. Using a 2"-round biscuit or cookie cutter, cut 8 shortcakes from dough. Press scraps together and cut 4 more. Brush top of shortcakes with remaining 2 tablespoons heavy cream and sprinkle with sanding sugar. Arrange cakes on baking sheet, 2 inches apart. Bake until golden brown, about 15 minutes, turning pan after 10 minutes. Transfer to a wire rack to cool.
To make filling: Toss together peaches, raspberries, and sugar; let sit 10 minutes. Whip cream with confectioners' sugar and vanilla until soft peaks form.
To assemble: Using a serrated knife, split each shortcake in half horizontally. Spoon fruit mixture and juice onto bottom layer, followed by 3 tablespoons of whipped cream. Cover with top of shortcake and serve immediately.