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

Daily Values (Amount per serving)

Total Fat 24g 37%, Saturated Fat 15g 74%, Cholesterol 95mg 32%, Sodium 450mg 19%, Potassium 270mg 8%, Total Carbohydrate 51g 17%, Dietary Fiber 2g 9%, Vitamin A 20%, Vitamin C 4%, Calcium 15%, Iron 10%, Vitamin D 6%, Vitamin E 6%, Thiamin 20%, Riboflavin 20%, Niacin 15%, Vitamin B6 2%, Folic Acid 10%, Vitamin B12 4%, Pantothenic Acid 6%, Phosphorus 15%, Magnesium 6%, Zinc 4%, Selenium 20%, Copper 6%, Manganese 15%

Other Nutrients (Amount per serving)

Calories 450, Calories from Fat 220, Trans Fat 1g, Monounsaturated Fat 7g, Polyunsaturated Fat 1g, Soluble Fiber 1g, Insoluble Fiber 1g, Sugars 26g, Protein 6g, Beta-Carotene 10%, Omega-3 0g, Carbohydrate Choice 3 1/2, Starch 2, Fruit 1/2, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 4 1/2, Fruits 1/4c, Vegetables 0c, Grains 2oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 3tsp