Ginger-Peach Shortcake

Written by on in Desserts

There’s nothing better than fresh summer produce, except maybe when it’s used to make this peach shortcake. It’s quick and easy to throw together for a fast summer dessert.

Prep:25 min
Cook:20 min
Yield:9 servings

Ingredients

  • 5 medium peaches, peeled and sliced
  • 1/4 cup sugar
  • topping:
    • 1/4 cup all-purpose flour
    • 3 tablespoons brown sugar
    • 2 tablespoons cold butter
    • 2 tablespoons chopped crystallized ginger, optional
  • shortcake:
    • 2 cups all-purpose flour
    • 2 tablespoons sugar
    • 3 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup cold butter
    • 1 large egg
    • 3/4 cup milk
    • 1 teaspoon vanilla extract
    • 1 cup heavy whipping cream
    • 2 tablespoons confectioners’ sugar

Directions

  1. 1In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside.
  2. For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping.
  3. 3Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature.
  4. 4Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.