Grab that basket of peaches at the farmer's market and whip up this easy peach shortcake full of sweet fruity goodness.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Peach Shortcake Recipe
Servings: 6shortcakes
Calories: 490kcal
Ingredients
Peach Topping
6 to 7medium-sized fresh peachespeeled, pitted, and sliced
¼cupgranulated sugar
2tablespoonslemon juice
Shortcake
2¼cupsall-purpose flourplus extra for flouring the work surface
⅓cupgranulated sugar
1½teaspoonsbaking powder
½teaspoonbaking soda
¾cupbuttermilk
½cupsalted sweet cream buttermelted and cooled
1largeeggslightly beaten
1teaspoonvanilla extract
2tablespoonsdecorators sugar
whipped toppingthawed (optional topping)
ground nutmegoptional light garnish
Instructions
Peach Topping
Using a medium-sized mixing bowl, combine the fresh sliced peaches, granulated sugar, and lemon juice. Stir the peaches until the sugar and lemon are well incorporated. Cover tightly and chill in the refrigerator until ready to serve.
Shortcake
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
Using a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and baking soda. Set it aside.
Using a medium-sized mixing bowl, whisk together the buttermilk, melted and cooled butter, egg, and vanilla extract.
Slowly stir the wet ingredients into the dry ingredients. Stir just until the shortcake dough is combined.
Generously flour your work surface.
Gently shape the shortcake dough into a ball. Lightly flour the top of the dough.
Gently roll the dough to ⅓ to ½-inch thickness.
Using a round cookie cutter or a large mouth glass, cut 6 circle shortcakes. Space the shortcake circles 3 inches apart.
Lightly sprinkle the decorator’s sugar on top of the shortcakes.
Bake for 12 to 15 minutes until the tops are golden.
Allow the shortcakes to cool completely.
Just before serving, remove the peaches from the refrigerator and stir to make sure the sugar has dissolved.
Using either a knife or your hands, split open the shortcakes. Generously spoon the peaches over the shortcake. Garnish with a generous tablespoon of thawed whipped topping and lightly dust with ground nutmeg.
Notes
When you are peeling and slicing the peaches into thin wedges, it is very important not to wear any light-colored clothing. Peach juice, while yummy, will stain.
Letting the peaches sit in the sugar and lemon juice is called macerating the fruit and helps draw out the natural juices and sweetness while the sugar and fruit sit.
If you do not want to roll out the shortcake, you can scoop out ⅓ cup of dough. Place 3 inches apart and dust with the decorator’s sugar. Bake as instructed above.