Peaches and Cream Shortcakes

Name: Peaches and Cream Shortcakes
Prep time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 2 cups Gold Medal™ all-purpose flour; 1/4 cup plus 1 tablespoon granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup cold butter, cut into pieces; 3/4 cup cold buttermilk; 1 egg, slightly beaten; 4 cups peeled sliced fresh peaches (4 to 5 medium); 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; 1/2 teaspoon vanilla

40 Minutes Prep1 Hour Total
8 Servings
450 Calories per Serving

A perfect summertime dessert: tender, buttery shortcake biscuits, juicy peaches and sweetened whipped cream.

Ingredient List

Shortcakes

2 cups Gold Medal™ all-purpose flour
1/4 cup plus 1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
3/4 cup cold buttermilk
1 egg, slightly beaten

Filling

4 cups peeled sliced fresh peaches (4 to 5 medium)
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Sweetened Whipped Cream

1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla

Preparation

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
In large bowl, mix flour, 1/4 cup granulated sugar, the baking powder, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk and egg just until blended. (Do not overmix.)
Using 1/3-cup measuring cup, drop dough to form 8 shortcakes about 2 inches apart onto cookie sheet. Sprinkle tops of shortcakes with 1 tablespoon granulated sugar. Bake 14 to 18 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely.
When ready to serve: In large bowl, mix peaches, 1/4 cup granulated sugar and the cinnamon until well coated. In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar and vanilla. Increase speed; beat mixture until stiff peaks form. Split shortcakes in half horizontally. Spoon filling and sweetened whipped cream between halves; replace tops. Top with additional filling and sweetened whipped cream.

Tips

Spray measuring cup with cooking spray to prevent dough from sticking when dropping on cookie sheet.
To easily peel fresh peaches, blanch them in boiling water about 15 seconds. Remove from water with a slotted spoon, and they’ll be super easy to peel with a paring knife.

Nutrition Information

Servings: 8

Serving size: 1 Serving

Amount per serving (Calories ): 450

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	24g	37%
Saturated Fat	15g	74%
Trans Fat	1g	% Value not available
Cholesterol	95mg	32%
Sodium	450mg	19%
Total Carbohydrate	51g	17%
Dietary Fiber	2g	9%
Soluble Fiber	1g	% Value not available
Sugars	26g	% Value not available
Protein	6g	% Value not available
Vitamin D	Value not available	6%
Vitamin E	Value not available	6%
Calcium	Value not available	15%
Iron	Value not available	10%
Potassium	270mg	8%
Thiamin	Value not available	20%
Riboflavin	Value not available	20%
Niacin	Value not available	15%
Vitamin B6	Value not available	2%
Vitamin B12	Value not available	4%
Pantothenic Acid	Value not available	6%
Phosphorus	Value not available	15%
Magnesium	Value not available	6%
Zinc	Value not available	4%
Manganese	Value not available	15%
Selenium	Value not available	20%
Copper	Value not available	6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.