Fresh peach shortcake on a plate with basil leaves
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Peach Shortcake

Enjoy the best of peach season with this easy Peach Shortcake recipe. Buttery shortcake biscuits are piled high with clouds of whipped cream and macerated fresh peaches with sweet basil. Nothing can sweeten your day more!
Prep Time25 mins
Cook Time18 mins
Total Time43 mins
Course: Bread, Dessert, Pastries
Cuisine: American
Servings: 8
Calories: 385kcal
Author: Trang

Ingredients

Filling

  • 3 large peaches (about 1.5 lbs, once peeled and diced yield 3 1/4 cup, 21 1/2 oz, 610 g)
  • 1/3 cup granulated sugar (65 g)
  • 1 1/2 teaspoon fresh squeezed lemon juice (9 g)
  • 6 basil leaves

Shortcake

  • 1 1/2 cup all-purpose flour (184 g)
  • 1/4 cup granulated sugar (44 g)
  • 1/4 teaspoon kosher salt (1 g)
  • 1/4 teaspoon baking soda (1 g)
  • 1 teaspoon baking powder (4 g)
  • 1/3 cup unsalted butter (77 g, cold and cubed)
  • 1/2 cup plain yogurt or sour cream (110 g, cold)
  • 3 tablespoon milk (44 g)
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract (3 g)
  • 1 tablespoon turbinado sugar (11 g)

Whipped Cream

  • 1 cup heavy whipping cream (240 g)
  • 2 tablespoon granulated sugar (24 g)
  • 1/2 teaspoon pure vanilla extract (3 g)

Instructions

  • Wash peaches, peel and dice into bite size pieces. Alternately, you can cut into thin wedges if desired. Add to a medium mixing bowl and toss with the lemon juice and sugar. Refrigerate until ready to use.
  • Preheat the oven to 400°F.
  • In a small mixing bowl, beat together the egg, yogurt, milk and vanilla. Set aside.
  • Add flour, sugar, baking powder, baking soda and salt to a medium mixing bowl and whisk to combine. Toss the cubed butter in the flour mixture and use the tip of your fingers to rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
  • Make a well in the middle of the flour mixture and add the liquid mixture set aside earlier to it. Fold with a spatula until a wet dough forms.
  • Use a 2 oz ice cream scoop to portion the dough onto a parchment paper lined baking sheet. This will give you 8 shortcakes..
  • Sprinkle the top with plenty of turbinado sugar. Bake for 17 - 18 minutes until the top is lightly brown.
  • Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
  • Add the heaving whipping cream, sugar and vanilla extract to a chilled mixing bowl and mix on medium high speed until stiff peak.
  • Just before serving, julienne the basil leaves and fold into the macerated peach.
  • To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife, add a generous spoon of whipped cream, spoon peaches along with some juice over the cream, replace the top portion. Enjoy right away.

Notes

  • Canned peaches can be used in a pinch. Don't macerate if using canned peaches since they are already much sweeter. Do fold in the basil before serving as usual.
  • Avoid using frozen peaches since frozen fruits tend to be mushy when thawed.

Nutrition

Serving: 195g | Calories: 385kcal