Q1: What is the difference between a "shortcake" and a regular cake?

A true, traditional "shortcake," like the one in this recipe, is actually a type of biscuit . It gets its name from the old-fashioned baking term "short," which refers to a tender, crumbly texture created by cutting fat (like butter or shortening) into flour. The sponge-style cups sold in stores are a modern, cake-like, and convenient substitute, but a homemade biscuit is the authentic base for a classic shortcake.

Q2: Why are my shortcake biscuits hard instead of tender and flaky?

The two most common culprits for tough biscuits are using butter that is too warm and overworking the dough . It is crucial to use very cold butter and to mix the dough only until it just comes together. Over-mixing develops the gluten in the flour, which will make your biscuits tough and dense instead of light and tender.

Q3: Can I use frozen or canned peaches for the topping?

Yes, you can. If using frozen sliced peaches , there is no need to thaw them first; just add them directly to the saucepan, and you may need to add a few extra minutes to the cooking time. If using canned peaches , be sure to drain them very well and choose peaches packed in juice rather than heavy syrup to control the sweetness. However, for the best, most authentic flavor, fresh, in-season peaches are highly recommended.

Q4: Can I sweeten the whipped cream?

Of course! While a classic, unsweetened whipped cream provides a wonderful, pure dairy contrast to the sweet fruit and biscuits, you can absolutely sweeten it to your taste. Simply add 1 to 2 tablespoons of powdered sugar and a 1/2 teaspoon of vanilla extract to the heavy cream before you begin to whip it.

Q5: What are the best peaches to use for this recipe?

For this cooked topping, you want peaches that are ripe for the best flavor, but still firm enough to the touch so that they hold their shape and don't turn into a complete mush when they are cooked. Freestone yellow peaches are the ideal choice because their pits are easy to remove, making them simple to slice.

The Best Classic Homemade Peaches and Cream Shortcake

The Best Classic Homemade Peaches ‘n Cream Shortcake

A from-scratch recipe for a classic Peaches ‘n Cream Shortcake. This dessert features tender, homemade biscuits with a cinnamon-sugar topping. The warm filling is made by cooking fresh, sliced peaches on the stovetop in a simple, spiced syrup thickened with cornstarch. To serve, the biscuits are split and layered with the warm peach topping and dollops of freshly whipped heavy cream.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 55 minutes (includes cooling time)
Yield: 4 servings 1x
Category: Dessert
Method: Baking, Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Biscuits:
1 cup all-purpose flour
5 ½ teaspoons white sugar, divided
1 ½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons cold butter, cubed
½ cup milk
1 tablespoon milk (for brushing)
¼ teaspoon ground cinnamon
For the Peach Topping & Cream:
⅓ cup water
2 tablespoons white sugar
1 teaspoon cornstarch
⅛ teaspoon ground cinnamon
4 peaches, sliced
¾ cup heavy cream

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Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Make the Biscuits: In a bowl, sift together the flour, 4 1/2 teaspoons of sugar, the baking powder, and salt.
Using your fingers or a pastry blender, rub in the cold butter until the mixture resembles coarse crumbs. Stir in 1/2 cup of milk to form a soft dough.
Divide the dough into 4 equal parts and flatten each into a 2-inch disc. Place them on the prepared baking sheet.
Brush the tops of the biscuits with 1 tablespoon of milk. In a small bowl, mix the remaining 1 teaspoon of sugar and 1/4 teaspoon of cinnamon; sprinkle this over the tops of the biscuits.
Bake for about 12 minutes, until the biscuits begin to brown on the edges. Let them cool on a wire rack.
Make the Peach Topping: While the biscuits bake, whisk together the water, 2 tablespoons of sugar, cornstarch, and 1/8 teaspoon of cinnamon in a medium saucepan over medium heat.
Add the sliced peaches and cook, stirring occasionally, until the sauce begins to thicken. Remove from the heat and let cool slightly.
Assemble: In a separate bowl, whip the heavy cream until stiff peaks form.
Cut each cooled biscuit in half horizontally. Place the bottom half on a serving plate.
Add a dollop of whipped cream, top with one-quarter of the warm peach mixture, another dollop of whipped cream, and finally the biscuit top. Repeat for all servings and serve immediately.

Notes

Rubbing the cold butter into the flour is a key technique for creating tender, flaky biscuits.
The peach topping is cooked on the stovetop to create a warm, syrupy sauce for the shortcakes.
This dessert is best assembled and served immediately to maintain the texture of the biscuits and whipped cream.

Nutrition

Serving Size: 1 shortcake
Calories: 550-650
Sugar: 40-50 g
Sodium: 400-500 mg
Fat: 30-38 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 2-4 g
Protein: 6-8 g
Cholesterol: 100-130 mg

Find it online: https://cookupjoy.com/peaches-and-cream-shortcake/