Throughout the long, sunny days of summer, some truly incredible fruit is in season. That makes summer a fantastic season for pies and all manner of fruit-based desserts. Early in summer, with strawberries in season, strawberry shortcake abounds. Peach season is in full swing later, and can be enjoyed in many different ways—including the simple classic, peaches and cream. If you missed out on your strawberry shortcake—or even if you had plenty of it—here is another delicious way to enjoy summer: Peaches & Cream Shortcake!
In this dish, crumbly shortcakes are topped with fragrant peaches macerated in sugar for extra soft sweetness. This fine combination is then smothered in freshly whipped almond cream! This rich cream has almond flavoring that adds a real nice nuttiness to the peaches and shortcakes. Made from scratch, this dessert is wholesome and absolutely divine.
Scroll down to see how you can make Peaches & Cream Shortcake at home!
Ingredients
Peaches
- 6 Peaches
- 4 Tbsp Sugar, Turbinado
- 1 Tbsp Lemon juice
Shortcakes
- 3 cups Flour
- 3 Tbsp Sugar, granulated
- 1/4 tsp Salt
- 8 Tbsp Butter
- 1 cup Heavy cream
- 3 3/4 tsp Baking powder
Amaretto Whipped Cream
- 2 cups Heavy Cream
- 1/2 tsp Almond extract
- 1 Tbsp Sugar
Instructions
Peel the peaches and cut them into 1/4-inch slices. Put the peach slices into a large bowl and add turbinado sugar and lemon juice. You can use white granulated sugar for this, but turbinado sugar or cane sugar has a richer flavor that is perfect for the peaches. Cover the bowl and refrigerate for at least 1 hour to macerate the peaches, until enough peach juice releases into the sugar to make syrup.
Next, make the shortcakes. In a bowl, mix flour, 3 Tbsp sugar, salt, butter, 1 cup heavy cream, and baking powder. Mix the ingredients until soft dough forms, being careful not to over-mix the dough—you will want to leave small clumps of butter in the dough so the baked shortcakes will be nice and flaky. Place the dough on a floured surface and form a log about 3 inches in diameter. Cut the dough into 1/2-inch-thick slices and put them on a greased baking sheet. Bake the shortcakes for 20 minutes at 375°F, until golden brown.
To make the Almond whipped cream, beat the heavy cream with almond extract and sugar until soft peaks form.
Assemble the Peaches & Cream Shortcakes by topping one of the shortcakes with peaches and fresh whipped cream. Put another short cake on top and layer it with peaches and whipped cream once again. Enjoy! Yum!
If you like this recipe, you might also like Coconut-Almond Peach Crisp.
For more recipes like these, be sure to subscribe via email or follow Sprinkle of Sesame on Instagram!
Peaches & Cream Shortcakes
Ingredients
Peaches
- 6 Peaches
- 4 Tbsp Sugar Turbinado
- 1 Tbsp Lemon juice
Shortcakes
- 3 cups Flour
- 3 Tbsp Sugar Granulated
- ¼ tsp Salt
- 8 Tbsp Butter softened at room temperature
- 1 cup Heavy cream
- 3¾ tsp Baking powder
Amaretto Whipped Cream
- 2 cups Heavy cream
- ½ tsp Almond extract
- 1 Tbsp Sugar
Instructions
- Peel the peaches and cut them into 1/4 inch slices. Put the peach slices into a large bowl and add Turbinado sugar and lemon juice. Cover the bowl and refrigerate for at least 1 hour to macerate the peaches, until the juice releases from the peach, making syrup with the sugar.
- Make the shortcakes. Mix flour, sugar, salt, butter, heavy cream, and baking powder in a mixing bowl. Mix the ingredients until soft dough forms, being careful not to over-mix. Place the dough on a floured surface and form a log that is about 3 inches in diameter. Cut the dough into 1/2-inch-thick slices and put them on a greased baking sheet. Bake the short cakes for 20 minutes at 375°F, until golden brown.
- Make the Almond whipped cream. Beat the heavy cream with almond extract and sugar until soft peaks form.
- Assemble the Peaches & Cream Shortcakes by topping a piece of short cake with peaches and fresh whipped cream. Put another short cake on top and add another layer of peaches and whipped cream to finish the dish.
