Peach Shortcake

Peach Shortcake

"With blushing fresh peaches in plentiful supply, Karen Owen of Rising Sun, Indiana thinks this appealing layered dessert can't be beat. 'Brown sugar and ginger give the shortcake its mellow, sweet-spicy flavor,' she notes."
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times.
  2. Pat evenly into a greased 8-in. round baking pan. Bake at 425 degrees F for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack.
  3. Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff.
  4. Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

this looks and tastes so delicious. It was scrumtious.!!!!!

Most helpful critical review

while the peach and cream mixes were delicious, I wasnt a big fan of the shortcake. Followed the directions exactly, but I found it to be too salty and had a very strong flour taste if that make...

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this looks and tastes so delicious. It was scrumtious.!!!!!

Made JUST the biscuits. A hit! Followed ingredients exactly, but shaped into 4 biscuits, baked about 20-25 mins, used oven's "keep warm" setting after that for quite a while. Split warm biscuits...

Excellent! I tried it with whole wheat as well and it was very good. I baked the shortcake as little cakes (12 min at 425) and that worked quite well. I also used home canned peaches (no adde...

I only made the shortcake but it was delicious! I was looking for an egg-free shortcake recipe for my two egg-allergic children and this one can't be beat. Since I was making it to serve with st...

good shortcake recipe. didn't care for the salt in it...It could be tasted. Cake was nice and moist. My family liked it a lot.

Easy and yummy!! Used canned peaches - did not have fresh (should have mashed half of them) and made small shortcakes as mentioned by other reviewer. Cut them in half, loaded them up and toppe...

while the peach and cream mixes were delicious, I wasnt a big fan of the shortcake. Followed the directions exactly, but I found it to be too salty and had a very strong flour taste if that make...

made this for my sister, shortcake went wrong:( Ate it anyways

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