Description
Summer peaches get an instant upgrade in these Peaches and Cream Shortcakes! Tender drop biscuits served with brown sugar-peach filling and soft whipped cream- this is the perfect summer dessert!
Ingredients
Scale
For the biscuits:
- 250 gm (2 cups, spoon and leveled) all-purpose flour
- 1 tablespoon granulated sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 360 mL (1 1/2 cups) heavy cream, plus more for brushing
For the peach filling:
- 3 medium peaches, pitted and cut into thin slices
- 50 gm (1/4 cup, lightly packed) light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 tablespoon bourbon, optional
For the whipped cream:
- 240 mL (1 cup) heavy cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper; set aside.
- First, bake the drop biscuits. Add the flour, 1 tablespoon sugar, baking powder, and kosher salt to a large bowl and whisk to combine. Pour in 360 mL (1 1/2 cups) heavy cream and stir together until a rough, sticky dough forms. Drop the dough into 8 equal rounds, about 1/4 cup of dough each, onto the prepared baking sheet (TIP: I like to use a 1/4 cup cookie scoop or large ice cream scoop for this!). Gently shape each piece of dough into a disc, about 3/4″ tall. Space the biscuits about 2 inches apart on the baking sheet. Brush the tops with more heavy cream and sprinkle each with a pinch of sugar.
- Bake for 15 to 18 minutes, until puffy and lightly golden.
- While the biscuits are baking, make the peach filling. Add all ingredients for the peach filling to a large bowl and stir until the peaches are evenly coated. Set aside in the fridge for 15 to 30 minutes.
- Next, prepare the whipped cream. Add all ingredients for the whipped cream to the bowl of a stand mixer fitted with the whisk attachment (alternatively, place ingredients in a large bowl and use a hand mixer). Mix on medium speed until smooth, soft and voluminous, about 2 to 3 minutes, being careful not to over-whip. Set aside in the fridge until ready to assemble the shortcakes.
- Next, assemble the short cakes! Slice each biscuit in half horizontally. Spoon the peach mixture onto the bottom half of each biscuit, followed by a layer of whipped cream and the top half of the biscuit. Serve and enjoy!
Notes
Serving instructions: Shortcakes are best enjoyed right after assembling. For best results, use freshly baked biscuits.