Best Summer Peach Shortcakes Recipes

Peach Shortcake image

Yield makes 1 (8-inch) cake

Number Of Ingredients 11

1 1/2 pounds fresh peaches or nectarines, peeled and thinly sliced
7 tablespoons (packed) light brown sugar
1 tablespoon Bourbon
1/4 teaspoon ground ginger
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold
2/3 cup whole milk
1 cup heavy cream
1/4 cup chopped pecans, toasted

Steps:

Heat the oven to 425°F.
In a medium bowl, combine the peaches, 4 tablespoons of the brown sugar, the Bourbon, and the ginger. Set the mixture aside while you make the cake.
In a medium bowl, combine the flour, 2 tablespoons of the brown sugar, baking powder, and salt. Using two forks or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Add the milk, stirring only until moistened. Turn the dough out onto a lightly floured work surface. Gently knead 10 times or until the dough comes together and is smooth.
Pat the dough evenly into a greased 8-inch round cake pan. Bake for 20 to 25 minutes, until golden brown. Remove the shortcake from the pan and let cool on a wire rack.
When ready to serve, whip the cream with the remaining 1 tablespoon brown sugar until stiff peaks form.
Split the shortcake into two layers; place the bottom layer on a serving platter. Spoon half of the peach mixture over the cake and top with half of the whipped cream. Cover with the second cake layer and top with the remaining peach mixture and whipped cream. Sprinkle with the pecans and serve.

Fresh Peach Shortcake image

Provided by Kittencalrecipezazz

Categories Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground ginger, divided
1/4 teaspoon nutmeg, divided
1/8 teaspoon salt
3 eggs
1/2 cup half-and-half cream
7 tablespoons butter or 7 tablespoons margarine, cut in to pieces and divided, at room temperature
1 tablespoon grated lemon zest
1 teaspoon vanilla
1 cup sugar, plus
2 tablespoons sugar, divided
3 fresh peaches, pitted, each cut into 12 wedges (about 1-1/4 pds)
1/8 teaspoon cardamom
1 cup whipping cream, unwhipped
1 -2 tablespoon icing sugar

Steps:

Set oven to 350 degrees.
Position oven rack in lower one-third of the oven.
Butter and flour an 8-inch square baking pan.
In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
Stir in 1 cup sugar until combined.
Stir in the flour mixture, just until combined.
Pour the batter into prepared baking pan.
Bake for 35 minutes, or until cake is light golden, and tests done.
Cool in the pan on a rack for 5 minutes.
Remove from pan; cool completely on a rack.
In a large non-stick skillet, melt the remaining butter over medium heat.
Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
To assemble the cake: cut cake into 9 squares.
Cut each square in half horizontally.
Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
Pour some pan juices over.
Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.