Hello friends, it’s summer again, which means I am going to be putting peaches in and on everything. I will put them in salads, on pizza, in ice cream, and I will even make peach salsa. But honestly, when it comes to peaches, nothing beats beautiful Old Fashioned Peach Shortcake!
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Old Fashioned Peach Shortcake:
Let’s chat about these Old Fashioned Peach Shortcakes, first off, they are made from scratch. That’s right, these little shortcakes are made from scratch, then topped with hand whipped vanilla bean whipped cream, and ripe fresh peaches! Delicious!
The Shortcake:
To but it plainly, these shortcakes are buttermilk biscuits with a little sugar in them. They are light, flaky, buttery biscuits that are slightly sweet. I give you step by step instructions with pictures in the recipe below. It’s easy, I promise!
The Whipped Cream:
Made with three ingredients: heavy cream, sugar, and vanilla paste (or extract, but I always recommend paste). This whipped cream is light, lofty and absolutely the best whipped cream ever IMHO.
Why I Recommend Vanilla Paste:
While you can use extract, I always recommend vanilla paste. Because extract is 90% alcohol it has an aftertaste, I prefer the clean vanilla flavor of paste. That’s it, it comes down to taste for me.
Love Peaches and Need More Recipes?
Take a look at these 10 Peach Recipes!
The Recipe: Old Fashioned Peach Shortcake
What you need: a rolling pin, a pastry cutter, and parchment paper.
A delicious summer dessert made from scratch!
- 3 cups all purpose flour or bread flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 6 tablespoons cold butter cut into small cubes (must be cold or you won't get that flaky texture)
- 1 1/4 cup buttermilk
- 1 pint whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla paste or extract
- 5 fresh peaches, peeled and diced
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In a bowl, mix together the flour, salt, baking powder, and sugar. Add butter to bowl. Use a pastry cutter to work the butter into the flour mixture. This takes a few minutes. You want the butter cut into small pieces and the flour mixture to look like like a course meal with little pieces of butter visible
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Pour 1 cup buttermilk into butter and flour mixture and stir with a spoon until dough starts to come together. If dough seems dry, drizzle in more buttermilk and work the dough until it just comes together and is cohesive. Then use your hands to mix. Keep in mind that you may not need all the buttermilk. Be careful not to overwork dough.
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Dust a counter with flour and turn dough out onto the floured surface. Knead dough for 30 seconds then flatten and shape dough into a rectangle. Use a rolling pin to roll to 3/4" thick. Fold the dough in thirds (like a piece of paper before you put it in an envelope) and then use the rolling pin to roll to 3/4" thick again, this will give you those flaky layers
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Cut as many biscuits as you can with biscuit cutter (or the rim of a drinking glass or jar). Then reshape the extra dough and cut again. You should have about ten biscuits (depending on the size of the biscuit cutter or class rim you use)
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Place your biscuits on parchment covered cookie sheet. Chill in the fridge for 20 minutes.
Preheat oven to 425 degrees and place oven rack in center of oven.
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Remove shortcakes from the fridge and brush the tops very lightly with buttermilk, then sprinkle with granulated sugar.
Bake time depends on the size of your biscuit. Smaller biscuits (2-2 1/2") Bake for 10-12 minutes or until a little golden. Larger biscuits (3-3 1/2") bake for 12-14 minutes. Allow to cool.
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While shortcakes bake, peel and dice peaches and make whipped cream.
Pour cream into a fairly large bowl, add vanilla and sugar. Use a hand mixer on medium speed (or whisk by hand) until cream is fluffy and can hold a peak.
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Use a fork to separate biscuits, spoon whipped cream and peaches onto bottom portion of the biscuit, add peaches, place the top portion of the biscuit on top, add a little whipped cream on top and place a couple of diced peaches on top, if desired. Serve!
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