Peach Shortcake
This dessert is summer in a dish! Tender shortcake, lightly sweetened peaches, and fresh whipped cream combine for a mouthwatering dessert for warm days.
Ingredients
- 4 peaches, peeled and sliced
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold
- ⅔ cup buttermilk
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 425°F. Line a baking pan with parchment paper or a silicone mat.
- In a medium bowl, stir together the sliced peaches, granulated sugar, and 1 tablespoon of water. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut the butter into small cubes. Work the butter into the flour mixture using a pastry blender, two forks, or your fingers, until the butter is in pea-sized lumps.
- Gently stir in the buttermilk.
- Form the dough into a ball, then roll out to ½ inch thick with a rolling pin. Cut into 3-inch circles. Place the circles on the baking sheet.
- Gently roll any unused dough and repeat the process until all the dough is used.
- Bake for 15–16 minutes, or until lightly golden brown on top. Let cool for a few minutes.
- While the shortcakes are baking, combine the heavy cream, powdered sugar, and vanilla extract in the bowl of a stand mixer (or use a hand mixer). Beat on medium speed until soft peaks form.
- Split the shortcakes in half. Place bottom half of each shortcake in an individual serving dish. Top with a spoonful of peaches with their juice. Place the top half of the shortcake on top, then top with more peaches and whipped cream. Serve right away.
Notes
Make sure the butter is cold from the refrigerator for the fluffiest shortcakes.
Don't have a biscuit cutter? Use a drinking glass or use a knife to cut the shortcakes into squares instead (you won't have to re-roll any dough if you choose to make squares).
You can use frozen peaches (defrost them first) in place of the fresh peaches, or another type of fruit such as nectarines, plums, or apricots in place of the peaches. Strawberries, of course, are nice too!
Make ahead instructions: the shortcakes can be made a day or two in advance. The whipped cream and peaches can be made a day in advance; store tightly covered in the refrigerator.
Nutrition
Calories: 351kcalCarbohydrates: 38gProtein: 5gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 58mgSodium: 292mgPotassium: 184mgFiber: 2gSugar: 12gVitamin A: 977IUVitamin C: 3mgCalcium: 112mgIron: 2mg
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