Peaches and Cream Shortcakes

PEACHES AND CREAM SHORTCAKES

Clock Icon
40 min Prep
60 min Total
Pie Iconb
8 Servings

THIS FEATURE IS NOT AVAILABLE WITH YOUR CURRENT COOKIE SETTINGS.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

A perfect summertime dessert: tender, buttery shortcake biscuits, juicy peaches and sweetened whipped cream.

Ingredient List
    Shortcakes
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 cup plus 1 tablespoon granulated sugar
  • Small check mark in a circle icon2 teaspoons baking powder
  • Small check mark in a circle icon1/4 teaspoon baking soda
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/2 cup cold butter, cut into pieces
  • Small check mark in a circle icon3/4 cup cold buttermilk
  • Small check mark in a circle icon1 egg, slightly beaten
    Filling
  • Small check mark in a circle icon4 cups peeled sliced fresh peaches (4 to 5 medium)
  • Small check mark in a circle icon1/4 cup granulated sugar
  • Small check mark in a circle icon1 teaspoon ground cinnamon
    Sweetened Whipped Cream
  • Small check mark in a circle icon1 cup heavy whipping cream
  • Small check mark in a circle icon3 tablespoons powdered sugar
  • Small check mark in a circle icon1/2 teaspoon vanilla
Preparation
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  2. In large bowl, mix flour, 1/4 cup granulated sugar, the baking powder, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk and egg just until blended. (Do not overmix.)
  3. Using 1/3-cup measuring cup, drop dough to form 8 shortcakes about 2 inches apart onto cookie sheet. Sprinkle tops of shortcakes with 1 tablespoon granulated sugar. Bake 14 to 18 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely.
  4. When ready to serve: In large bowl, mix peaches, 1/4 cup granulated sugar and the cinnamon until well coated. In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar and vanilla. Increase speed; beat mixture until stiff peaks form. Split shortcakes in half horizontally. Spoon filling and sweetened whipped cream between halves; replace tops. Top with additional filling and sweetened whipped cream.
Tips
  • Spray measuring cup with cooking spray to prevent dough from sticking when dropping on cookie sheet.
  • To easily peel fresh peaches, blanch them in boiling water about 15 seconds. Remove from water with a slotted spoon, and they’ll be super easy to peel with a paring knife.

Perfect for this Recipe