Fresh Peach Shortcake piles macerated sliced fresh peaches on a freshly baked sweet biscuit topped with whipped cream, pecans and cinnamon.

Fresh Peach Shortcake

By Sue Lau |Palatable Pastime

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Fresh Peach Shortcake is my recipe of the day with my blogging group Baking Bloggers. We join up once per month to do postings together on a topic which is voted on.

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The winning topic for July was Peaches and who can argue with that? A juicy ripe peach is among my favorite fruits (although I am also crazy about blackberries and black raspberries!)

For my recipe I decided to make a fresh peach shortcake, since I was hungry for it and hadn’t made any strawberry shortcake this year. Strawberry is usually the one for it although I don’t know why.

Peach makes a righteous shortcake as you can see. I imagine you can have fun with all sorts of fruit, even mixing them up if you like.

The flavor of a fresh peach is much brighter than that of canned. And it is very easy to peel a peach, which works the same way as tomatoes.

Cut a thin “X” on the bottom, dip into boiling water for one minute, then plunge into ice water. The skins just pull off with your fingers.

To cut the slices, cut in with the knife to make a slice, then flick the knife to get the peach slice out. Your peaches will be less mangled that way. Especially if they are fully ripe.

Whipped cream I just whip up in the Kitchen-Aid stand mixer with the wire whip and a pinch of sugar to help stabilize. Or you can use canned whipped cream or cool whip- doesn’t bother me.

For my pecans, I am still using up some cinnamon pecans. So if you have those or candied pecans or just toasted pecans – any of those will be fine.

You can also think if you like this with ice cream. Imagine it with peach ice cream. Wouldn’t that be the bomb?
h2 style=”text-align: center;”Baking Bloggers

July 2020: Peaches

• Uruguayan Peach Chaja Cake from Pandemonium Noshery
• Peach BBQ Chicken Legs from Making Miracles
• Mini Peach Cobblers from Karen’s Kitchen Stories
• Roasted Flank Steak with Fresh Peach Pico de Gallo from Culinary Adventures with Camilla
• Single Serving Baked Peach Crisp from Sneha’s Recipe
• Shortbread Peach Jam Squares from Food Lust People Love
• Peach Clafoutis from Cookaholic Wife
• Fresh Peach Shortcake from Palatable Pastime (You are Here!)
• Gluten Free Peach Crisp from Cook with Renu
• Peach Glazed Chicken Wings from A Day in the Life on the Farm

Fresh Peach Shortcake

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Fresh Peach Shortcake

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Fresh Peach Shortcake

Sue Lau

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

maceration time 30 minutes mins

Course Dessert

Cuisine American, Southern

Servings 8

Equipment

• food processor and parchment paper

Ingredients

  

1x2x3x

Sweet Biscuits:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup frozen butter shredded (in a food processor with shredding blade)
• 3/4 cup whole milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 tablespoons coarse crystal or sparkling sugars

Other Ingredients:

• 8 fresh peaches
• 1 cup granulated sugar
• 2 tablespoons fresh lemon juice
• whipped cream
• chopped toasted pecans
• ground cinnamon

Instructions

 

• Preheat oven to 400F.
• In a mixing bowl, stir together the flour, sugar, salt, baking powder and baking soda.
• Shred frozen butter in a food processor fitted with the shredder blade. Or you may use a hand grater, trying not to handle it too much.
• Mix the butter into the flour.
• Add the milk and extracts, then knead lightly until dough forms a ball.
• Turn out onto silpat or a lightly floured surface and pat or roll out to half inch thickness.
• Cut out eight biscuits and place on a parchment lined baking sheet.
• Sprinkle tops of biscuits with coarse sugar.
• Bake for about 25 minutes or until browned.
• Bring a deep 2 qt. pot of water to a boil.
• Cut an X into the bottom of peaches and dip into the boiling water for one minute.
• Plunge peaches into an ice water bath.
• When cool, easily peel off skins.
• Cut out slices one at a time from the peach, twisting the knife to free them.
• Place slices in a bowl with lemon juice and sugar and stir.
• Allow peaches to macerate about thirty minutes.
• Split biscuits and top with some peaches, whipped cream, toasted pecans and a sprinkle of cinnamon.

Notes

From the kitchen of palatablepastime.com

Keyword biscuit shortcake, peach desserts

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