Peach shortcake is a delightful dessert that combines the juicy sweetness of ripe peaches with tender, buttery shortcake layers. Topped with freshly whipped cream, this summer treat is the perfect way to showcase the natural beauty of peaches. It’s easy to prepare and guaranteed to impress at any gathering.
Why You’ll Love This Recipe
- Fresh and seasonal: Perfect for making the most of ripe, juicy peaches.
- Simple ingredients: Requires pantry staples and fresh produce.
- Quick to assemble: The shortcakes come together in no time, making it ideal for a last-minute dessert.
- Customizable: Adapt the recipe with your favorite fruits or toppings.
- Crowd-pleaser: A stunning dessert that looks as good as it tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh peaches
- Sugar
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Heavy cream
- Vanilla extract
- Powdered sugar
Directions
- Prepare the peaches: Slice fresh peaches and toss them with sugar. Let them macerate for 30 minutes to release their natural juices.
- Make the shortcakes:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine flour, baking powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add heavy cream, stirring just until the dough comes together.
- Turn the dough onto a floured surface, knead lightly, and cut into circles or squares.
- Place on a baking sheet and bake for 12–15 minutes until golden brown.
- Whip the cream: Beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the shortcake: Split the shortcakes in half. Layer the bottom half with whipped cream, macerated peaches, and a drizzle of their juices. Top with the other half of the shortcake and garnish with more whipped cream and peaches.
Servings and Timing
- Servings: This recipe makes about 6 servings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Mixed berries: Substitute or add strawberries, raspberries, or blueberries for a colorful twist.
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
- Vegan option: Swap butter and cream for vegan alternatives like coconut cream and plant-based butter.
- Spices: Add a pinch of cinnamon or nutmeg to the peach mixture for extra flavor.
- Alternative sweeteners: Use honey, maple syrup, or agave nectar instead of sugar.
Storage/Reheating
- Storage: Store leftover shortcakes in an airtight container at room temperature for up to 2 days. Refrigerate peaches and whipped cream separately for up to 3 days.
- Reheating: Warm shortcakes in a 350°F (175°C) oven for 5–7 minutes to restore their buttery texture.
FAQs
1. Can I use canned peaches for this recipe?
Yes, but fresh peaches are recommended for the best flavor and texture. If using canned peaches, drain them well and adjust the sugar to taste.
2. How do I peel peaches easily?
Blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off effortlessly.
3. Can I make the shortcakes ahead of time?
Yes, you can bake them a day in advance. Store in an airtight container and reheat before serving.
4. What’s the best way to whip cream?
Use a chilled bowl and beaters for the best results. Beat on medium speed until soft peaks form.
5. Can I use other fruits in this recipe?
Absolutely! Strawberries, cherries, or even mangoes work beautifully in place of peaches.
6. How do I prevent the shortcakes from being dry?
Avoid overmixing the dough and ensure the butter is cold when incorporating it.
7. Can I freeze the shortcakes?
Yes, freeze baked and cooled shortcakes in a freezer-safe bag for up to 3 months. Thaw and reheat before serving.
8. What type of cream should I use?
Heavy cream or whipping cream with a high-fat content (around 36%) works best.
9. How can I make this dessert more elegant?
Serve in individual dessert glasses with layered components for a parfait-style presentation.
10. Is it okay to use store-bought whipped cream?
While homemade whipped cream is recommended for its freshness, store-bought is a convenient alternative.
Conclusion
Peach shortcake is a classic dessert that perfectly balances the buttery richness of shortcake with the fresh sweetness of peaches. Its simplicity and adaptability make it an essential recipe for any home cook. Whether you’re hosting a dinner party or treating yourself, this recipe guarantees a satisfying dessert experience. Enjoy!
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Peach Shortcake
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peach Shortcake is a delightful summer dessert that combines tender shortcakes with sweet, juicy peaches and a dollop of whipped cream. Here’s a simple recipe to make this treat at home:
Ingredients
For the Shortcakes:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) very cold unsalted butter, cut into small pieces
- 1 large egg, beaten
- 1/3 cup cold milk
For the Peach Filling:
- 4 ripe peaches, peeled and sliced
- 2 teaspoons granulated sugar
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Peaches: In a medium bowl, combine the sliced peaches and 2 teaspoons of sugar. Stir gently, then cover and refrigerate to allow the peaches to release their juices.
- Make the Shortcakes:
- Preheat your oven to 450°F (230°C). Lightly grease an 8×8-inch baking pan and set aside.
- In a large mixing bowl, sift together the flour, ⅓ cup sugar, baking powder, and salt.
- Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the beaten egg and cold milk. Pour this mixture into the dry ingredients and stir until just combined; avoid overmixing.
- Press the dough into the prepared baking pan, spreading it evenly. Bake for 15-20 minutes, or until the top is lightly golden. Remove from the oven and let it cool slightly.
- Prepare the Whipped Cream: While the shortcake is baking, whip the heavy cream with 2 tablespoons of sugar and the vanilla extract until soft peaks form. Keep refrigerated until ready to use.
- Assemble the Shortcake:
- Once the shortcake has cooled slightly, cut it into squares.
- Split each square horizontally to create a top and bottom layer.
- Place the bottom half of a shortcake on a serving plate. Spoon a generous amount of the sugared peaches over it, allowing some of the juices to soak into the cake.
- Add a dollop of whipped cream on top of the peaches.
- Place the top half of the shortcake over the whipped cream.
- Finish with additional peaches and a final dollop of whipped cream, if desired.
Notes
- Peeling Peaches: To easily peel peaches, score a small “X” on the bottom of each peach. Submerge them in boiling water for about 30 seconds, then transfer immediately to a bowl of ice water. The skins should slip off easily.
- Serving Suggestion: For an extra touch, drizzle the assembled shortcakes with a bit of the peach juices collected in the bowl.
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