Fresh Peach Shortcake Recipe- Learn Like a Pro:-This wonderful recipe for Fresh Peach Shortcake will allow you to indulge in the pleasures of summer like never before. The combination of soft shortcakes, juicy ripe peaches, and fluffy whipped cream results in a dessert that is sure to please. This dish is ideal for summer evenings or weekend brunches.
Fresh Peach Shortcake Recipe- Learn Like a Pro
Aside from the fact that it is quite tasty, it is also surprisingly simple to prepare. Now that we have the recipe, let’s get started and enjoy the flavor of summer!
Ingredients:
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream
- 1 teaspoon vanilla extract
For the Peach Filling:
- 4 large ripe peaches, peeled and sliced
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
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Instructions:
- Warm the oven up to 200°C (400°F). Put parchment paper on a baking sheet and set it aside.
- Whisk the flour, sugar, baking powder, and salt together in a big bowl until everything is well mixed.
- Add the cold butter pieces to the flour mixture. Cut the butter into the flour with a pastry cutter or your fingers until the mixture looks like big crumbs.
- Put the cold heavy cream and vanilla extract in a different bowl and mix them together. Add the cream mixture to the flour mixture and mix it in slowly until it’s just mixed. Be careful not to mix too much.
- Put some flour on a table and roll the dough into a circle that is 3/4 inch thick. Cut out each dessert with a round cookie cutter or a glass. Leave some space between each shortcake when you put them on the baking sheet that has been prepared.
- Place the shortcakes in an oven that has already been warm. Bake them for 15 to 18 minutes, or until they are golden brown and fully cooked. Let them cool a bit on a wire rack after taking them out of the oven.
- Get the peach filling ready while the shortcakes cool. Put the sliced peaches, sugar, lemon juice, and vanilla extract in a medium-sized bowl. Carefully toss the peaches in the sugar mixture to cover them all over. For about 15 minutes, let it sit and break down.
- Make the whipped cream in a different bowl. Add the vanilla extract, powdered sugar, and cold heavy cream. Use a hand mixer or stand mixer to mix the ingredients together until stiff peaks form. Be careful not to beat too much.
- Cut each shortcake in half across the middle to put them together. Put some of the peaches that have been mashed on the bottom half of each shortcake. Then add some whipped cream on top of each peach. Put the other half of the shortcake on top.
- If you want, you can serve the fresh peach shortcakes right away with extra whipped cream and a peach slice on top.
Nutritional Information:
- Serving Size: 1 shortcake
- Calories: 390
- Total Fat: 26g
- Saturated Fat: 16g
- Trans Fat: 0g
- Cholesterol: 82mg
- Sodium: 239mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugars: 13g
- Protein: 4g
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