Spiced Peach Shortcake Recipe with Homemade Whipped Cream
These soft and tender Spiced Peach Shortcakes feature a delicious shortcake biscuit base topped with sweet summer peaches spiced to perfection and a dollop of homemade whipped cream. A summer favorite dessert with a twist!
Servings: 12
Ingredients
- Peaches:
- 2 pounds peaches unpeeled and fresh preferred; halved, pitted, and chopped*
- 2 Tablespoon maple sugar light brown sugar or dark brown sugar (can swap in Lakanto)
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- Drop ⅛ teaspoon pure almond extract
- Shortcakes: Or see below for a nut-free/vegan option
- 3 cups all-purpose flour or a good gluten-free blend
- 1 cup blanched almond flour
- 2 Tablespoons light brown sugar or dark brown sugar
- 1 Tablespoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- ¼ teaspoon allspice
- 6 Tablespoons unsalted butter cold, cut into small cubes (or vegan butter)
- 1 1/4 cups heavy cream or a rich cashew milk
- 1 teaspoon pure vanilla extract
- Granulated sugar or turbinado sugar for sprinkling tops, optional
- Whipped topping: or use CocoWhip or TruWhip
- 1 cup heavy cream or whipping cream cold
- 1/4 cup powdered sugar
- 2 teaspoons bourbon or amaretto very optional, but I think kind of makes the topping
- 1 teaspoon pure vanilla extract
- Garnish:
- hot honey I used Red Clay peach hot honey
Instructions
- Preheat your oven to 425 F degrees. Lightly grease a baking sheet, or line it with unbleached parchment paper.
- To prepare the fruit: In a medium bowl, stir together the peaches, sugar, lemon juice, vanilla and almond extract. Cover and let the mixture soften at room temperature for 1 hour.
- To make the shortcakes: In a medium bowl, stir together the flours, sugar, baking powder, salt, nutmeg, and allspice.
- Using a mixer or a pastry cutter/blender, work the butter in until the mixture is unevenly crumbly; some larger, pea-sized pieces of butter can remain.
- In a liquid measuring cup or small bowl, combine the cream and vanilla. Add the liquid to the dry ingredients all at once, mixing quickly and gently for about 20 seconds to make a soft dough. If the dough doesn't come together, add a bit more cream or milk until it's mixed through.
- Pat the dough into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and pat it (or roll gently with a floured rolling pin) into a generous 8" x 6" rectangle.
- For perfectly shaped shortcakes, trim a very thin slice off the edge of the dough all the way around. This will allow the shortcakes to rise evenly as they bake.
- Use a sharp biscuit cutter, a bench knife, or sharp knife to cut into twelve 2-inch shortcakes.
- Place the shortcakes on a baking sheet, brush the tops with cream, and sprinkle with sugar.
- Bake the shortcakes for 18 to 20 minutes, until they're golden brown. Remove them from the oven and let them cool slightly (or completely).
- To make the topping: Freeze or refrigerate your mixing bowl and beaters, if possible. Pour cream into the bowl and beat on medium speed until thickened. Add sugar, bourbon and vanilla and increase speed to medium high and beat until soft or medium peaks form. Different mixers will result in different times for reaching soft/medium peaks. Do not overbeat. Your whipped cream will be too firm. I say you can do this a few hours ahead if necessary and keep it refrigerated.
- To serve: Split open the shortcakes, top with peaches, and garnish with whipped topping and a drizzle of hot honey.
- Store fruit filling and whipped topping, covered, in the refrigerator for several days. Store shortcakes, well-wrapped, at room temperature for several days or freeze for longer.
Notes
Recipe Tips
You can also use a combination of yellow and white peaches and plums for a variety of colors and flavors. Nut-free and Vegan Shortcakes 2 cups all-purpose flour
2 Tablespoons cane sugar
2 teaspoons aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup plant milk, any kind
½ cup coconut oil or 8 Tablespoons plant butter, melted and cooled slightly
1 Tablespoon lemon juice
1 Tablespoon turbinado sugar (optional) Whisk together dry ingredients in one large bowl. Whisk together wet ingredients in another. Combine both and mix until just incorporated. Take a greased ⅓ cup measuring cup and use it to scoop out batter onto a parchment-lined baking sheet. Sprinkle the tops with granulated sugar and bake at 475 F degrees for 12-14 minutes, until golden. Serving & Storage Tips To serve: Split open the shortcakes, top with peaches, and garnish with fresh whipped cream (or a scoop of vanilla ice cream) and a drizzle of hot honey. Store any extra fruit filling and whipped topping in an airtight container (separately) in the refrigerator for several days. Store the shortcakes, well-wrapped in plastic wrap, at room temperature for several days or freeze for longer.
You can also use a combination of yellow and white peaches and plums for a variety of colors and flavors. Nut-free and Vegan Shortcakes 2 cups all-purpose flour
2 Tablespoons cane sugar
2 teaspoons aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup plant milk, any kind
½ cup coconut oil or 8 Tablespoons plant butter, melted and cooled slightly
1 Tablespoon lemon juice
1 Tablespoon turbinado sugar (optional) Whisk together dry ingredients in one large bowl. Whisk together wet ingredients in another. Combine both and mix until just incorporated. Take a greased ⅓ cup measuring cup and use it to scoop out batter onto a parchment-lined baking sheet. Sprinkle the tops with granulated sugar and bake at 475 F degrees for 12-14 minutes, until golden. Serving & Storage Tips To serve: Split open the shortcakes, top with peaches, and garnish with fresh whipped cream (or a scoop of vanilla ice cream) and a drizzle of hot honey. Store any extra fruit filling and whipped topping in an airtight container (separately) in the refrigerator for several days. Store the shortcakes, well-wrapped in plastic wrap, at room temperature for several days or freeze for longer.