Peaches 'n Cream Shortcake

Fresh peaches and whipped cream combine in this delicious peaches and cream shortcake, the perfect summer dessert when peaches are in season.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 411 Calories

Ingredients

• 1 tablespoon milk
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon cornstarch
• 2 tablespoons cold butter, cubed
• 4 peaches, sliced
• 0.5 cup milk
• 0.25 teaspoon salt
• 0.25 teaspoon ground cinnamon
• 1.5 teaspoons baking powder
• 0.33333334326744 cup water
• 0.75 cup heavy cream
• 0.125 teaspoon ground cinnamon
• 5.5 teaspoons white sugar, divided

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside

Step 2

Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.

Step 3

Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.

Step 4

Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.

Step 5

Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.

Step 6

Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.

Step 7

Whip heavy cream in a bowl until stiff peaks form.

Step 8

Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.