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Peach Shortcakes

By Britney
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Servings: 8
peach shortcakes on a pie plate with macerated peaches, whipped cream, and fresh basil for garnish.
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Easy Peach shortcakes made with butter cakes, juicy peaches, and whipped cream. A fresh, easy summer dessert that’s absolutely delicious!

Equipment

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Ingredients 

Macerated Peaches

  • 4 Fresh Peaches , (sliced)
  • 1/4 cup (55 g) Brown Sugar
  • 1 tbsp Lemon Juice

Crumble Crunch Topping

  • 1/2 cup (62 g) All Purpose Flour
  • 1/2 tsp Cinnamon
  • 1/3 cup (66 g) Sugar
  • 3 tbsp Salted Butter, (melted)

Shortcakes

  • 2 cups + 2 tbsp (266 g) All-purpose flour
  • 1 tsp Baking Powder 
  • 1/2 tsp Kosher Salt
  • 1 1/3 cups (266 g) Sugar
  • 2/3 cup (160 g) Buttermilk, (room temperature)
  • 1/2 cup (113 g) Salted Butter, (melted)
  • 1/4 cup (59 ml) Vegetable Oil
  • 3 large (150 g) Eggs
  • 1 1/2 tsp Vanilla Extract
  • 1/2 tsp Butter Extract
  • 1/4 tsp Almond Extract

Whipped Cream

  • 1 1/2 cups Heavy Cream, (cold)
  • 1/2 cup Powdered Sugar
  • 1 tsp Vanilla Extract

Instructions 

  • Slice peaches and place into a large bowl. Add brown sugar and lemon juice and toss together. Set aside and allow them to macerate. 
  • Preheat the oven to 350 degrees F. Spray a jumbo muffin tin with nonstick baking spray, then coat with flour (this is to ensure that the shortcakes don't stick to the pan). 
  • Now make the crumble topping - mix together flour, cinnamon, brown sugar, and kosher salt. Add in melted butter and mix together until crumbles form. Place onto a parchment lined baking sheet and bake for 10-12 minutes, until golden brown. Remove from the oven and allow them to cool completely. 
  • In a large bowl, combine melted butter, sugar, buttermilk, oil, eggs, vanilla extract, butter extract and almond extract.  Whisk together for 1-2 minutes, until combined and smooth, then add in the all purpose flour, baking powder, and kosher salt. Whisk until combined and smooth, about 30 seconds. 
  • Pour batter into the muffin tin, filling for only about 2/3 the way full. Place into the oven and immediately reduce the oven temperature to 325 degrees F. Bake for 25-28 minutes, until a toothpick inserted into the center comes out clean. Let them rest in the pan for 5 minutes, then remove onto a wire rack to cool completely. 
  • Now make the homemade whipped cream. Add heavy cream, powdered sugar, and vanilla extract into a large bowl. Use an electric hand mixer or whisk and beat until medium peaks form.
  • Place one of the shortcakes onto a plate. Top with the fresh whipped cream and top with the juicy peaches and cinnamon crumble on top. 

Notes

  • An oven thermometer is key to making sure that your baked goods rise properly. Too hot and they'll burn, too cool and they'll be stodgy and dense.  
  • Use a kitchen scale to measure your ingredients! Toggle over to the "metric" portion of the recipe card for the gram measurements for this recipe. It makes 
  • Don't overmix the whipped cream! Whip until stiff peaks and stop. 

Nutrition

Calories: 561kcal, Carbohydrates: 83g, Protein: 10g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 339mg, Potassium: 126mg, Fiber: 2g, Sugar: 35g, Vitamin A: 489IU, Calcium: 76mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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