There’s nothing better than fresh summer produce, except maybe when it’s used to make this peach shortcake. It’s quick and easy to throw together for a fast summer dessert. —Taste of Home Test Kitchen,
- 5 medium peaches, peeled and sliced
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 3 tablespoons brown sugar
- 2 tablespoons cold butter
- 2 tablespoons chopped crystallized ginger, optional
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1 egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
image/svg+xml Text Ingredients View Recipe,
In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside.
For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping.
Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature.
Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.