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
Units
Scale
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.