Peach Shortcake

Course Dessert

Cuisine American

Keyword peach-shortcake-recipe, shortcake-recipes

Prep Time 20

Cook Time 15

Cooling time 15

Total Time 50

Servings servings

Calories 714kcal

To macerate peaches: Slice peaches in ½ inch slices. Add to a medium-size mixing bowl with ⅓ cup sugar, peach nectar and lemon juice. Toss, then set into the fridge to macerate for about 1 hour.
To make shortcakes: Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
In a medium-size mixing bowl, use a whisk to sift together flour, sugar, baking powder, salt cinnamon and nutmeg.
Use a pastry blender to cut butter into the dry ingredients until it resembles cornmeal. Make a well in the center.
In a separate bowl, whisk together buttermilk, egg and vanilla. Add to the dry ingredients gradually mixing in until fully moistened.
Use two tablespoons to drop dough in mounds onto a parchment lined baking sheet. Brush the tops with melted butter and sprinkle with sugar and a light dusting of cinnamon, if desired.
Bake for 15 minutes, or until the tops are golden and cooked through. Cool for 15 minutes.
To make Bourbon Whipped Cream: In a medium size mixing bowl, use an electric mixer to whip together heavy cream and bourbon. Gradually add the sugar beating just until stiff peaks form. Don't overbeat. Chill until assembling.
To assemble: Slice shortcakes through the middle, top with macerated peaches and whipped cream.

Peach nectar is inexpensive and often found on the Hispanics food aisle. It typically comes in a can. At times, you may also find it with the fruit juices alongside common juices such as lemon, lime and pineapple.