Ingredients
Peaches
- 4 large peaches
- 1/3 cup granulated sugar
- 1/4 cup peach nectar
- 2 Tbsp lemon juice
Shortcakes
- 2 cups all purpose flour
- 1/4 cup granulated sugar (plus additional for tops)
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (plus additional for tops, optional)
- 1/4 tsp ground nutmeg
- 4 Tbsp cold unsalted butter (cubed)
- 3/4 cup buttermilk
- 1 tsp pure vanilla extract
- 1 large egg
- 1 Tbsp unsalted butter (melted to brush tops)
Bourbon Whipped Cream
- 1 pint heavy cream
- 1/3 cup granulated sugar
- 2 Tbsp bourbon (or 1 tsp vanilla)
Instructions
- Prepare the peaches: Slice the peaches into 1/2 inch slices and place them in a medium-size mixing bowl. Add the granulated sugar, peach nectar, and lemon juice. Toss gently to combine, then cover and refrigerate for about 1 hour to allow the peaches to macerate and release their natural juices.
- Preheat oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper. This will prevent sticking and promote even baking of the shortcakes.
- Mix dry ingredients: In a medium bowl, sift together the flour, sugar, baking powder, salt, cinnamon, and nutmeg using a whisk. This ensures the leavening agents are evenly distributed for a light texture.
- Cut in butter: Using a pastry blender, incorporate the cold cubed butter into the dry ingredients until the mixture resembles coarse cornmeal. This step is essential for creating flaky shortcakes.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Gradually add this to the dry mixture, stirring gently until the dough is fully moistened and cohesive but not overmixed.
- Form shortcakes: Use two tablespoons to drop mounds of dough onto the prepared baking sheet. Brush the tops of each mound with melted butter, then sprinkle with additional sugar and a light dusting of cinnamon if desired.
- Bake shortcakes: Place the baking sheet in the oven and bake for about 15 minutes, or until the shortcakes are golden brown and cooked through. Remove and allow them to cool on a wire rack for 15 minutes.
- Make bourbon whipped cream: In a medium bowl, use an electric mixer to whip the heavy cream and bourbon together. Gradually add the sugar while beating until stiff peaks form. Take care not to overbeat to avoid turning the cream into butter. Chill until ready to assemble.
- Assemble shortcakes: Slice each cooled shortcake horizontally. Top the bottom half with a generous spoonful of macerated peaches, followed by a dollop of bourbon whipped cream. Place the top half over the filling and serve immediately.
Notes
- For a non-alcoholic version, substitute bourbon with vanilla extract in the whipped cream.
- Make sure the butter is cold when cutting into the flour to achieve flaky shortcakes.
- The shortcakes can be baked a few hours ahead and kept covered at room temperature.
- Adjust sugar in the peach mixture based on the sweetness of your peaches.
- Use parchment paper to prevent sticking and for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
