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  • Total Time

    Prep: 25 min. + chilling Bake: 20 min. + cooling


  • Makes

    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 egg
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • Directions

  • In 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.
  • 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.
  • Bake 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.
  • Just 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.

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