Fresh Peach Shortcake Recipes

PEACH SHORTCAKE

Steps:

• Place sliced peaches in a medium bowl and stir in 1/2 cup sugar. Stir well and cover with plastic wrap. Place in refrigerator until ready to use.
• Preheat oven to 425º.
• In a medium bowl, combine Bisquick, milk, 3 tablespoons sugar and butter. Stir with a wooden spoon just until everything is incorporated and a soft dough forms.
• Scoop out dough onto an ungreased baking sheet, making about 6 drop biscuits. Sprinkle with coarse sugar, if desired.
• Bake 12 to 15 minutes or until shortcakes are golden brown. Remove from oven and cool for about 5 minutes on the pan.
• Remove from pan with a spatula onto serving plates.
• Cut the shortcakes in half to make a top and a bottom. Spoon a generous portion of sweetened peaches over the shortcake bottoms. Cover with shortcake tops.
• Serve with fresh whipped cream or ice cream.

SOUTHERN PEACH SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
• Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
• Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
• Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
• While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
• Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
• Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
• Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

PEACH SHORTCAKES

Steps:

• For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
• For the sweet biscuits: Preheat the oven to 375 degrees F.
• In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
• Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
• For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
• To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.

FRESH PEACH AND GINGERCREAM SHORTCAKES

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
• Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
• Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
• Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.

FRESH PEACH SHORTCAKE

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.