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  • Andy

Peach Shortcakes

Updated: Apr 27, 2020

The variations on this dessert are endless just switch out the fruit.



3 cups of unbleached flour

1 1/2 sticks on unsalted butter, diced and cold

2/3 cup cream

2 eggs, whisked

1/3 cup raw sugar

4 1/2 teaspoons baking powder

2 teaspoon melted butter

1 teaspoon salt


4 cups of peach slices

Juice and zest of 1 lemon

1/2 cup powder sugar

pinch of salt


2 cups of heavy cream

1/2 cup powder sugar

1 teaspoon vanilla extra

pinch of salt


Preheat oven to 425 degrees

Sift together dry cake ingredients.

Next cut in butter.

Now mix in eggs and enough cream to moisten.

Roll out dough on a floured surface, about 1/2 inch thick and cut into biscuits. Place on a parchment-lined cookie sheet and bake for about 10 to 14 minutes until golden.

Let cool and cut in half.

While biscuits are baking mix together the peach filling and set aside.

Right before putting dessert together whip together topping until firm.

Now assemble desserts, biscuit bottom, peaches, cream, top with top biscuit, cream, and peaches.

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