Peach Shortcake

12 ingredients
4 steps

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup cold butter
  • 2/3 cup milk
  • 1-1/2 pound ripe fresh peaches or nectarines, peeled and thinly sliced
  • 6 tablespoons brown sugar, divided
  • 1/4 teaspoon ground ginger
  • 1 cup heavy whipping cream
  • 1/4 cup chopped pecans, toasted

Directions

  1. 1
    Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times.
  2. 2
    Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack.
  3. 3
    Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff.
  4. 4
    Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.

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