Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup milk
- 2 cups sliced fresh peaches
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Whipped cream, for serving
Special equipment needed:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add the milk to the mixture and stir until just combined.
5. Turn the dough out onto a floured surface and knead gently until it comes together.
6. Pat the dough into a circle about 1 inch thick and cut into 6-8 pieces.
7. Place the shortcake pieces onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
8. While the shortcake is baking, prepare the peach filling. In a small saucepan, combine the sliced peaches, sugar, cornstarch, and lemon juice.
9. Cook over medium heat, stirring occasionally, until the peaches are soft and the mixture has thickened.
10. Once the shortcake is done baking, let it cool for a few minutes before slicing in half.
11. Spoon the peach filling onto the bottom half of each shortcake and top with whipped cream.
12. Place the top half of the shortcake on the whipped cream and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Bake at 425°F (218°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 340
Fat: 16g
Carbohydrates: 46g
Protein: 4g
Substitutions for ingredients:
- You can use frozen peaches instead of fresh peaches.
- If you don't have unsalted butter, you can use salted butter and omit the additional salt in the recipe.
- You can use heavy cream instead of milk for a richer shortcake.
Variations:
- Instead of peaches, you can use any other fruit such as strawberries, blueberries, or raspberries.
- You can add a teaspoon of vanilla extract to the shortcake dough for extra flavor.
- For a boozy twist, you can add a tablespoon of bourbon to the peach filling.
Tips and tricks:
- Make sure the butter is cold when you cut it into the flour mixture to ensure flaky shortcake.
- Don't overwork the dough when kneading it or the shortcake will become tough.
- If you want a sweeter shortcake, you can add an additional tablespoon of sugar to the dough.
Storage instructions:
Store any leftover shortcake in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the shortcake, wrap it in foil and place it in a 350°F (177°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the shortcake on a decorative plate or cake stand for a beautiful presentation.
Garnishes:
You can garnish the shortcake with additional sliced peaches or fresh berries.
Pairings:
Serve the peach shortcake with a glass of cold iced tea or lemonade.
Suggested side dishes:
This dessert is best served on its own, but you can also pair it with a light salad for a balanced meal.
Troubleshooting advice:
- If the shortcake is too dry, you may have overworked the dough. Try adding a tablespoon of milk to the dough to moisten it.
- If the peach filling is too runny, you may not have cooked it long enough. Cook it over medium heat until it thickens.
Food safety advice:
Make sure to wash your hands and any utensils or equipment before handling food. Store any leftovers in the refrigerator and discard any food that has been left out at room temperature for more than 2 hours.
Food history:
Shortcake is a traditional British dessert that dates back to the 16th century. It was originally made with a sweetened biscuit dough and served with strawberries and cream.
Flavor profiles:
This peach shortcake is sweet and buttery with a tangy peach filling and creamy whipped cream.
Serving suggestions:
Serve the peach shortcake as a dessert after a summer barbecue or picnic.
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