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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes (includes cooling time)
- Yield: 4 servings
- Category: Dessert
- Method: Baking, Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
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.
Find it online: https://cookupjoy.com/peaches-and-cream-shortcake/