Peach Shortcake

This classic Peach Shortcake is the perfect summer dessert, combining tender, buttery biscuits with a warm, spiced peach filling and light whipped cream. The shortcake itself is incredibly easy to make, requiring just a few simple pantry staples like flour, baking powder, and butter. The peaches are tossed with brown sugar and a hint of ground ginger, creating a fragrant, sweet-tart compote that soaks into the warm cake. Topped with freshly whipped cream and a crunchy sprinkle of toasted pecans, this dish offers a delightful balance of textures and flavors. It is an ideal treat for warm afternoons, potlucks, or as a special ending to a family dinner. Serve it warm from the oven for the best experience.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 696.9

Dietary: Vegetarian

Description

This classic Peach Shortcake is the perfect summer dessert, combining tender, buttery biscuits with a warm, spiced peach filling and light whipped cream. The shortcake itself is incredibly easy to make, requiring just a few simple pantry staples like flour, baking powder, and butter. The peaches are tossed with brown sugar and a hint of ground ginger, creating a fragrant, sweet-tart compote that soaks into the warm cake. Topped with freshly whipped cream and a crunchy sprinkle of toasted pecans, this dish offers a delightful balance of textures and flavors. It is an ideal treat for warm afternoons, potlucks, or as a special ending to a family dinner. Serve it warm from the oven for the best experience.

Ingredients

2 cup All-purpose flour
6 ripe fresh peaches, thinly sliced
2 tablespoon Baking powder
1/2 teaspoon Salt
6 tablespoon Brown sugar, divided
1/4 teaspoon Ground ginger
1/2 cup Butter or margarine, cold and cubed
1 cup Heavy cream
1 2/3 cup Milk
1/4 cup Chopped pecans, toasted

Directions

1
Preheat oven to 425F (220C).
2
In a large bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of the brown sugar.
3
Cut in the cold butter until the mixture resembles coarse crumbs.
4
Add the milk and stir gently just until the dough is moistened. Do not overmix.
5
Turn the dough onto a lightly floured surface and knead gently 10 times.
6
Pat the dough evenly into a greased 8-inch round baking pan.
7
Bake at 425F (218C) for 20-25 minutes, or until golden brown.
8
Remove from pan and cool on a wire rack.
9
While the shortcake cools, combine the sliced peaches, remaining 4 tablespoons of brown sugar, and ground ginger in a bowl.
10
Whip the heavy cream until stiff peaks form.
11
Split the cooled shortcake horizontally into two layers.
12
Place the bottom layer on a serving platter.
13
Spoon half of the peach mixture over the bottom cake layer.
14
Top with half of the whipped cream.
15
Cover with the second cake layer and the remaining peach mixture.
16
Garnish with the remaining whipped cream and sprinkle with toasted pecans.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 696.9kcal

% Daily Value *
Total Fat 23.0g36%
Saturated Fat 7.6g38%
Cholesterol 2.5mg1%
Sodium 3317.8mg139%
Total Carbohydrate 104.8g35%
Dietary Fiber 3.2g13%
Sugars 12.7g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use ripe, sweet peaches for the best flavor. If peaches are not in season, you can substitute with nectarines or canned peaches (drained).

Toast the pecans in a dry skillet over medium heat for 2-3 minutes before chopping to enhance their flavor.

Serve immediately after assembling for the best texture, as the cake will absorb moisture from the fruit and cream over time.

For a richer shortcake, you can substitute half of the milk with buttermilk.

Keywords: peach, shortcake, biscuit, dessert, summer, cream, ginger, pecans, baking, fruit, whipped cream, easy, comfort food, pie, baked, sweet, classic, homemade, layered, fresh

Read it online: https://www.chefs-mate.com/recipe/peach-shortcake/