Peach Shortcake
Try this Peach Shortcake recipe, or contribute your own.
Try this Peach Shortcake recipe, or contribute your own.
- 4 teaspoons baking powder
- 1/3 cup granulated sugar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 egg, beaten
- 2 cups all purpose flour
- whipped cream
- 3 tablespoons unsalted butter melted
- 3 tablespoons dark rum
- scant 1/8 teaspoon nutmeg
- 1/2 cup (1 stick) very cold unsalted butter cut into small pieces
- 1/3 cup cold milk (your choice. i used skim but i’m sure grammy uses whole)
- 4 ripe peaches (feel free to sub strawberries or any
- Carbohydrate 23.5288880538995 g
- Cholesterol 59.9040962933507 mg
- Fat 12.7312826451581 g
- Fiber 0.745551180183714 g
- Protein 5.20455094396387 g
- Saturated Fat 7.64055721844372 g
- Serving Size 1 1 Serving (103g)
- Sodium 450.66641560195 mg
- Sugar 22.7833368737158 g
- Trans Fat 0.942290025626292 g
- Calories 240 calories
Step-by-step
- Place rack in center of oven and preheat oven to 450 degrees F.
- Lightly grease an 8x8 inch pan and set aside.
- In the bowl of a food processor fitted with a steel blade or a large mixing bowl, sift flour with sugar, baking powder, salt, and nutmeg.
- Add butter and lightly pulse (or cut in butter by hand), until the butter is the size of small peas (you should still be able to see the pieces of butter).
- Add well-beaten egg and milk, just until incorporated.
- Quickly press the batter into the prepared pan, touching it as little as possible with your fingers to keep the butter cold.
- Bake for 15-20 minutes, until the top is lightly golden.
- Cut into squares.
- To quickly peel peaches: Cut a small “X” on the bottom of each. Slip into a large pot of boiling water. Boil for about 30 seconds, then remove with a slotted spoon and submerge immediately in a bowl of ice water to stop the cooking. Slip off the skins with your fingers, then slice peaches.
- In a small bowl, combine the slices peaches and 2 teaspoons granulated sugar. Set aside.
- In a separate small bowl, combine the melted butter and rum.
- To serve: While still warm, split each shortcake square in half horizontally. Brush the cut sides generously with rum butter. Place 1 buttered later on the plate, cover with peaches and whipped cream, top with the second shortcake layer, then cover with additional fruit and whipped cream.
A Summertime Sweet Treat: My Peach Shortcake Recipe
Summer is the perfect time for light and refreshing desserts, and nothing quite hits the spot like a homemade peach shortcake. This recipe isn't just a dessert; it's a memory, a taste of simpler times spent baking in the kitchen, the aroma of warm shortcake filling the air. As a busy working mom, finding time for elaborate baking projects can be challenging, but this recipe is surprisingly quick and easy. It’s a testament to the fact that delicious doesn't have to mean difficult.
The joy of baking this shortcake isn't just in the final product, but in the process itself. The simple act of measuring flour, cutting in butter, and gently folding in the eggs is a meditative experience. It's a time to disconnect from the day's stresses and connect with something more calming. And, let's be honest, the smell of warm, buttery shortcake is intoxicating. The sweet, juicy peaches are the perfect complement to the slightly crumbly, melt-in-your-mouth shortcake, creating a symphony of flavors that will leave you wanting more. It's the kind of dessert that can make even the busiest weekday feel a little more special.
I've always loved baking, ever since I was a little girl helping my grandmother in her kitchen. The warmth of her kitchen, the comforting sounds of the mixer, the tantalizing smells – these are the memories that now inspire my own baking adventures. This peach shortcake recipe is a nod to those early experiences, a simple yet elegant dessert that captures the essence of summer. It’s a recipe that’s easily adaptable – feel free to swap out the peaches for other berries depending on what’s in season! And don't be afraid to experiment with different types of whipped cream; a dollop of vanilla bean whipped cream adds an extra touch of elegance.
The best part about this recipe? It's incredibly versatile. Serve it for a casual weeknight dessert, or elevate it for a summer barbecue. It’s equally delightful served warm from the oven or chilled slightly. The beauty of this dessert lies in its simplicity – the fresh, juicy peaches are allowed to shine, taking center stage alongside the perfectly baked shortcake. It’s a recipe that never fails to impress, whether you're entertaining guests or simply treating yourself to a little something sweet.
So, gather your ingredients, put on some music, and let's get baking! This peach shortcake recipe is more than just a dessert; it’s a journey back to simpler times, a connection to cherished memories, and a delightful treat that's sure to become a family favorite. And who knows, maybe this recipe will inspire you to create your own cherished baking memories!
Tips and Variations:
- For an extra touch of sweetness, add a sprinkle of powdered sugar to the finished shortcake.
- Use different types of berries, like strawberries or raspberries, instead of peaches.
- Add a dash of vanilla extract to the shortcake batter for extra flavor.
- For a richer shortcake, use whole milk instead of skim milk.
- If you don't have rum, you can omit it or substitute with another liqueur or simply use more melted butter.
