Brown Sugar Peach Shortcakes Recipe

Brown Sugar Peach Shortcakes are the best—sweet, buttery, and flaky! These handmade peach shortcakes have summer peaches and light whipped cream. Every bite wows. Bonus: these shortcakes are simple to make.using only pantry stuff, bourbon, and finest peaches. The perfect summer treat! 

Ingredient

SHORTCAKES – 3 1/2 cups all-purpose flour – 2 1/2 teaspoons baking powder – 1/4 teaspoon kosher salt – 2 sticks (16 tablespoons) cold salted butter, cubed, plus melted butter for brushing – 1 cup buttermilk PEACHES – 1/4 cup cinnamon sugar – 1-2 tablespoons brown sugar – 1 tablespoon bourbon (optional) – 1 tablespoon lemon juice – 2 teaspoons vanilla extract – 3 peaches, sliced CREAM – 1 cup heavy cream – 2 ounces mascarpone cheese, at room temperature – 1 teaspoon vanilla extract – 1-2 tablespoons powdered sugar

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1

Heat the oven to 400°F. Make biscuits. In a food processor, mix flour, baking powder, and butter. Pulse until the mixture forms pea-sized balls. 

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2

Drip buttermilk until dough is "shaggy". Dough will be dry. Pat the dough into a 1-inch square on a clean surface. Cut dough into 4 pieces. 

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3

Place pieces on top. Press down to flatten. Flour the surface and roll the dough into a 1-inch rectangle. Cut 12 biscuits. Freeze 10 minutes on a parchment-lined baking sheet to chill. 

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4

Remove biscuits from freezer, brush with melted butter, and sprinkle with cinnamon sugar. Bake 20–25 minutes till browned. 

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5

Meanwhile, make filling. Whisk brown sugar, bourbon (if using), lemon juice, and vanilla in a bowl until dissolved. Toss peaches in. 

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6

Make whipped cream. Beat cream, mascarpone, sugar, and vanilla in a stand mixer bowl with the whisk attachment on medium-high speed for 2–3 minutes until soft peaks form. Keep chilled till use. 

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7

Slice the shortcake horizontally and put peaches and juices on top. Add whipped cream and close with the second shortcake half. Enjoy! 

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Black Cat Pumpkin Cupcakes Recipe 

also see

also see

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