Peaches N Cream Shortcake

Sweet summer bliss is just a biscuit away! These Peaches N Cream Shortcakes are the epitome of warm-weather indulgence, featuring tender, buttery biscuits, juicy peaches, and a dollop of whipped cream.

Perfect for a lazy afternoon or a garden party, this classic dessert is sure to delight!

Ready Time

1 hrs 30 mins

Yields

5 servings

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 ripe peaches, sliced
Confectioners’ sugar, for dusting
Whipped cream, for serving

Instructions

Preheat your oven to 375°F (190°C).

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

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

In a small bowl, whisk together the heavy cream and beaten egg.

Pour the cream mixture over the flour mixture and stir until the dough comes together.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth.

Roll the dough out to about 1 inch (2.5 cm) thickness.

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

Gather the scraps, re-roll the dough, and cut out more rounds.

You should end up with about 8-10 rounds.

Place the rounds on a baking sheet lined with parchment paper.

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

Bake for 18-20 minutes, or until the shortcakes are golden brown.

Let the shortcakes cool on a wire rack.

Split the shortcakes in half horizontally using a serrated knife.

Spoon some sliced peaches over the bottom half of each shortcake, then top with the top half.

Dust the tops with confectioners’ sugar and serve with whipped cream on the side.

Notes

Make sure to use cold ingredients, especially the butter, to get the flakiest shortcakes. Don’t overmix the dough, or your shortcakes will be tough.

If you don’t have a biscuit cutter, the rim of a glass works just as well.

You can also use a knife to trim the edges of the shortcakes for a more rustic look. For an extra-flaky crust, brush the tops of the shortcakes with heavy cream before baking.

If you want to get fancy, arrange the sliced peaches in a pattern on top of the shortcakes before adding the top half.

You can also toast the shortcakes in the oven for a few minutes to revive them if you’re not serving immediately. You’ll likely have some extra whipped cream left over, which is perfect for topping fresh fruit or hot chocolate.