Peaches 'n Cream Shortcake

This Peaches ‘n Cream Shortcake is a delicious summertime dessert that is sure to please everyone. It is made with a light and fluffy shortcake base, topped with juicy peaches and a creamy topping.

The combination of the sweet peaches and the creamy topping is a perfect balance of flavors.

This dessert is easy to make and is sure to be a hit at any summer gathering. Enjoy this classic summertime treat with family and friends!

Timing For Peaches 'n Cream Shortcake

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8

Yield: 8 servings

Image credit: www.allrecipes.com

Ingredients

– 2 (9-inch) prepared shortcake shells

– 2 (15-ounce) cans sliced peaches, drained

– 1 (8-ounce) container frozen whipped topping, thawed

– 1/2 cup sugar

– 2 tablespoons cornstarch

– 2 tablespoons butter

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 350°F.

To make a delicious Peaches ‘n Cream Shortcake, the first step is to preheat the oven to 350°F. This will ensure that the shortcake is cooked through and has a golden-brown crust. Once the oven is preheated, you can begin to prepare the ingredients.

2. Grease a 9-inch round cake pan with butter.

Peaches ‘n Cream Shortcake is a delicious summer dessert that is sure to be a hit with family and friends.

To make this delightful treat, you will need to grease a 9-inch round cake pan with butter. Begin by preheating your oven to 350 degrees Fahrenheit.

Take a stick of butter and rub it around the inside of the cake pan, making sure to evenly coat the bottom and sides. Once the pan is greased, set it aside and begin preparing the cake batter.

3. In a medium bowl, whisk flour, sugar, baking powder, and salt.

Peaches ‘n Cream Shortcake is a classic summer dessert that is easy to make and sure to please. To begin, gather the ingredients: 1 1/2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs.

4. Cut in 1/3 cup cold butter until mixture resembles coarse crumbs.

Making a delicious Peaches ‘n Cream Shortcake is easy and fun!

First, preheat your oven to 375°F and lightly grease a 9-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.

In a separate bowl, stir together 1/2 cup milk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Spread the batter evenly into the prepared pan.

In a small bowl, combine 1/3 cup cold butter, 1/4 cup all-purpose flour, and 2 tablespoons granulated sugar. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Sprinkle the crumb mixture over the top of the cake batter.

5. Add 1/2 cup milk and stir just until moistened.

Then, in a large bowl, mix together 1 1/2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.

Cut in 1/3 cup of butter until the mixture resembles coarse crumbs. Next, add 1/2 cup of milk and stir just until moistened. Drop the dough by spoonfuls onto an ungreased baking sheet.

Bake for 15 minutes or until golden brown. Remove from the oven and let cool. To assemble the shortcake, split each biscuit in half and top with a dollop of whipped cream and a few slices of fresh peaches.

6. Spread batter into prepared pan.

Slowly add the wet ingredients to the dry ingredients and mix until just combined. Spread the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

7. Arrange 4 cups sliced fresh peaches over batter.

Spread the batter in a greased 8-inch square baking pan. Now it’s time to arrange the peaches. Start by slicing 4 cups of fresh peaches into thin slices.

Spread the peach slices evenly over the batter in the baking pan. Finally, bake the shortcake in the preheated oven for 25 minutes or until golden brown.

Image credit: www.caketaste.com

8. Sprinkle with 2 tablespoons sugar.

Add the wet ingredients to the dry ingredients and stir until just combined. Spread the batter into the prepared cake pan and spread 2 cups of sliced peaches over the top.

Sprinkle with 2 tablespoons of sugar. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving with a dollop of whipped cream.

9. Bake for 40 minutes or until golden brown.

Stir in the milk until the dough is just moistened. Turn the dough out onto a lightly floured surface and knead it lightly for about 10 seconds. Roll the dough out to about 1/2 inch thick and cut it into circles with a biscuit cutter. Place the circles on an ungreased baking sheet.

Fold the edges of the dough over the peaches and press the edges together to seal. Brush the tops of the shortcakes with the beaten egg and sprinkle with sugar. Bake for 40 minutes or until golden brown.

10. Let cool for 10 minutes before serving.

Grease a 9-inch round cake pan and spread the batter evenly in the pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Once the cake is finished baking, let it cool for 10 minutes before serving. To serve, cut the cake into wedges and top with fresh peaches and a dollop of whipped cream.

11. Serve with a dollop of whipped cream. Enjoy!

While the shortcake is baking, prepare the peaches by peeling and slicing them. Place the slices in a medium bowl and sprinkle with 1 tablespoon of sugar and 1 teaspoon of cinnamon.

Set aside. Once the shortcake is done baking, let it cool for a few minutes. Spread the peaches over the shortcake and top with a dollop of whipped cream. Enjoy!

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 Serving

Calories: 442

Total Fat: 18g

Saturated Fat: 11g

Trans Fat: 0g

Cholesterol: 71mg

Sodium: 326mg

Total Carbohydrate: 63g

Dietary Fiber: 2g

Sugars: 32g

Protein: 5g

Special Tips

    1. Use fresh, ripe peaches for the best flavor.
    2. For an extra-rich shortcake, use heavy cream or half-and-half instead of regular milk.
    3. For a crunchy texture, sprinkle some sugar on top of the shortcake before baking.
    4. To make the shortcake extra-moist, add a few tablespoons of melted butter to the dough.
    5. For a sweeter dessert, add a tablespoon of sugar to the peaches.
    6. To make the shortcake extra-flavorful, add a teaspoon of vanilla extract or almond extract to the dough.
    7. If you don’t have peaches, you can substitute other fruits, such as strawberries, raspberries, or blueberries.

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