Southern Peach Shortcake

Southern charm meets sweet summer delight in this peachy keens shortcake recipe! Flaky biscuits, juicy peaches infused with honey and lemon, and a dollop of whipped cream come together to create a quintessential summer dessert that’s as warm as a sunny day on the porch.

Ingredients

• For the shortcake:
• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• For the peaches:
• 3 ripe peaches, sliced
• 2 tablespoons granulated sugar
• 1 tablespoon honey
• 1 tablespoon freshly squeezed lemon juice
• For the whipped cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle that’s about 1 inch (2.5 cm) thick.

Use a biscuit cutter or the rim of a glass to cut out rounds of dough.

Gather the scraps, re-form the dough, and cut out additional rounds.

Place the rounds on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each shortcake.

Brush the tops with heavy cream and sprinkle with granulated sugar.

Bake the shortcakes for 18-20 minutes, or until they’re golden brown.

Allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

While the shortcakes are baking, prepare the peaches.

In a medium bowl, whisk together the sliced peaches, granulated sugar, honey, and lemon juice.

Let it sit for at least 15 minutes, until the peaches start to release their juice and it forms a syrupy mixture.

To assemble the shortcakes, split each round in half horizontally using a serrated knife.

Spoon some of the sweetened peaches over the bottom half of each shortcake, followed by a dollop of whipped cream.

To make the whipped cream, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.

Assemble the shortcakes just before serving, and serve immediately.

Notes

Be gentle when combining the wet and dry ingredients for the shortcake dough to avoid overmixing.

Make sure to not overwork the dough when kneading, as it can lead to tough shortcakes.

Use high-quality, ripe peaches for the best flavor and texture.

Let the peach mixture sit for at least 15 minutes to allow the flavors to meld together and the juices to release.

Keep the whipped cream refrigerated until ready to use, as it can quickly become too stiff.

Assemble the shortcakes just before serving to ensure the whipped cream stays light and fluffy.

Leftover shortcakes can be stored in an airtight container at room temperature for up to 2 days, but they’re best served fresh.

Nutrional Value

• Calories: 440
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 5g