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peaches & cream shortcakes
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Peaches & Cream Shortcakes

Homemade shortcakes topped with peaches and almond whipped cream
Prep Time1 hour 15 minutes
Cook Time20 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: comfort food, summer, vegetarian
Servings: 6

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.