Peach And Streusel Shortcake Recipes

PEACH SHORTCAKES

Steps:

• For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
• For the sweet biscuits: Preheat the oven to 375 degrees F.
• In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
• Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
• For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
• To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.

GRILLED PEACH SHORTCAKES

Steps:

• For the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, stir the flour, brown sugar, baking powder and fine salt to combine. Add the butter and toss, separating the cubes and making sure each is fully coated with flour. Use your hands or a pastry cutter to rub the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center of the bowl and add the buttermilk, egg and vanilla if using. Use a fork or small whisk to gently mix the ingredients together inside the well (focusing on breaking up the egg), then use your hands or a spatula to mix the dough until it is evenly combined.
• Scoop heaping 1/4 cup-size mounds of dough onto the prepared baking sheet, staggering the biscuits to give them at least 1 1/2 inches all around. Brush the surface of each with cream and top with turbinado sugar.
• Transfer to the oven and bake until golden brown, 22 to 25 minutes. Cool completely.
• For filling and finishing: When ready to serve, heat a grill or grill pan until it's smoking hot. Clean and lightly oil the grill grates. Working in batches, place the peaches cut side down on the grill and cook until they have dark char marks, 2 to 3 minutes per peach. Remove the peaches from the grill and transfer to a plate. Drizzle each peach half with 1 teaspoon of the honey while it's still hot and sprinkle with flaky salt. Cut 4 of the peach halves up into thin slices.
• In the bowl of an electric stand mixer, whip the cream, powdered sugar and vanilla to medium peaks.
• To serve, tear or cut each shortcake in half horizontally and place on a plate. Spoon a generous spoonful of whipped cream on top, and then top with a peach half. Once plated, divide the sliced peaches among the shortcakes and serve immediately.

PEACH SHORTCAKE

Steps:

• 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. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , 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.

SOUTHERN PEACH SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
• Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
• Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
• Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
• While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
• Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
• Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
• Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

PEACH-BERRY SHORTCAKE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 12 regular-size cupcake liners.
• In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and large mixing bowl), mix the sugar, oil, salt and peaches on medium speed for 30 seconds. Add the eggs and continue mixing on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and mix again on medium speed for 10 seconds. Next, in a blender or food processor, combine the corn and whipping cream and blend for 20 seconds until smooth. Add this creamed corn mixture to the wet ingredients and mix on medium speed until incorporated.
• In a medium bowl, sift the flour and baking powder and stir in the cornmeal. Add to the wet ingredient mixture and mix on low speed until incorporated. Now, add the baking soda, followed by the vinegar for an immediate bubbling action. Add 1/4 cup cold water and mix on low speed for 5 seconds. Scrape the sides and bottom of the bowl one last time to be sure all the ingredients are fully incorporated.
• Fill the cupcake liners two-thirds full with batter and bake for 18 to 20 minutes. Rotate the pan 180 degrees after 9 minutes of baking. Oven heat and times may vary so bake until the tops are no longer wet and spring back upon touching. Cool the cupcakes completely.
• Keep the oven on, but increase the temperature to 400 degrees F.
• For the shortcakes: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), add the flour, sugar, baking powder and salt. Next, use your fingers to break the butter into pea-size pieces and add to the dry ingredients. Mix on low speed for 30 seconds until incorporated. Add the milk, cream, tarragon and vanilla and continue mixing on low speed until the flour is fully incorporated.
• Line a baking sheet with parchment paper. With a spoon, drop heaping spoonfuls of batter onto the baking sheet 2 inches apart and bake for 12 to 15 minutes. Oven heat and times may vary so bake the shortcakes until they are golden brown. Cool the shortcakes completely. With your fingers, break each shortcake into 3 equal pieces and set aside.
• For the compote: In a small bowl, combine the blackberries, peaches and strawberries. Add the sugar and gently fold into mixture. Set aside.
• For the frosting: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), whip the heavy cream on medium-high speed for 3 minutes. In a small bowl, sift the powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. The frosting should be able to stand on its own.
• To assemble: Begin assembling the cupcakes by placing a spoonful of peach-berry compote on top of each cupcake. Place the frosting in a piping bag with a round tip or in a gallon-size plastic baggy and snip 1/2-inch off the corner. Next, pipe frosting onto the compote. Place a piece of the tarragon shortcake on top of the frosting. Finally, top with another small spoonful of peach-berry compote. With a tweezer or small tong, delicately place a tarragon leaf on top.

PEACH AND STREUSEL SHORTCAKE

Steps:

• Heat oven to 400°F. In medium bowl, stir Bisquick mix, 3 tablespoons brown sugar, sour cream and 2 tablespoons butter until soft dough forms.
• In ungreased 9-inch square pan, press dough, using fingers coated with Bisquick mix. In small bowl, mix 2 tablespoons brown sugar, 1 tablespoon butter and the pecans. Sprinkle mixture over dough.
• Bake 20 to 25 minutes or until golden brown. Cut warm shortcake into 6 wedges. Split each wedge. Fill and top with sliced peaches. Top with whipped cream and additional chopped pecans.

PEACH STREUSEL CHEESECAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line a 20cm round springform, deep tin so that the parchment comes 5cm above the rim. Blitz the biscuits in a food processor to a fine crumb, or put in a tightly sealed sandwich bag and bash with a rolling pin. Tip into a bowl and stir through the sugar and butter, then tightly pack into the tin. Bake for 10 mins, then leave to cool completely.
• For the streusel, mix together the flour, sugar, cinnamon and a pinch of salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine, until the mixture has formed into clumps. Mix the streusel with the nuts and chill until needed.
• Beat together the cream cheese, mascarpone, soured cream, golden caster sugar, eggs and vanilla in a large bowl using a wooden spoon until smooth. Gently fold through the flour using a large metal spoon. Pour the mixture gently into the tin. Top with the streusel and bake for 1 hr-1 hr 15 mins or until set with a vigorous wobble in the middle. Turn off the oven and open the oven door, leave to cool for 2 hrs, then transfer to the fridge to chill overnight.
• Destone and slice the peaches into quarters. Line a roasting tin with baking parchment and put the peaches in the tin. Sprinkle over the sugar, lemon and vanilla, and cover with a layer of parchment. Bake for 15-20 mins or until soft but holding their shape. Leave to cool completely.
• Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.