Description
This Peach Shortcake recipe features tender, buttery biscuits piled high with sweet, juicy peaches and a dollop of fresh whipped cream. It’s the perfect summer dessert!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup granulated sugar, plus more for sprinkling
- 3/4 cup heavy cream, plus more for brushing
- 2 pounds ripe peaches, peeled and sliced
- 1/4 cup granulated sugar (for peaches)
- 1 teaspoon vanilla extract (for peaches)
- 1 cup heavy cream (for whipped cream)
- 2 tablespoons powdered sugar (for whipped cream)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 3/4 cup sugar.
- Add 3/4 cup heavy cream and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it to about 1-inch thickness.
- Use a biscuit cutter or a knife to cut out biscuits. Place them on the prepared baking sheet.
- Brush the tops of the biscuits with heavy cream and sprinkle with granulated sugar.
- Bake for 15-20 minutes, or until golden brown.
- While the biscuits are baking, prepare the peaches: In a bowl, toss the sliced peaches with 1/4 cup sugar and vanilla extract. Let them sit at room temperature for at least 15 minutes to macerate.
- Make the whipped cream: In a chilled bowl, beat 1 cup heavy cream and 2 tablespoons powdered sugar with an electric mixer until stiff peaks form.
- To assemble: Split the warm biscuits in half. Place a generous portion of the macerated peaches on the bottom half, top with a dollop of whipped cream, and cover with the top half of the biscuit. Serve immediately.
Notes
- For best results, use ripe peaches.
- You can use frozen peaches, but thaw them and drain off excess liquid before using.
- If you don’t have heavy cream, you can substitute with whole milk, but the biscuits might not be as fluffy.
- Biscuit dough should not be overworked.
- Prep Time: PT25M
- Cook Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Carbohydrates: 50g
- Protein: 5g