SOUTHERN PEACH SHORTCAKE
My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g
DIABETIC SOUTHERN PEACH SHORTCAKE
Make and share this Diabetic Southern Peach Shortcake recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Place peaches in bottom of well-greased 8-in.baking dish.
- Sprinkle with 1 tablespoons Equal, the almond extract and cinnamon.
- Combine flour, remaining sugar replacement, baking powder and salt in mixing bowl.
- Add oil, egg and milk, stirring just to mix.
- Spread evenly over peaches, and bake 30 minute at 400 degrees F.
Nutrition Facts : Calories 115.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 24.4, Sodium 511.9, Carbohydrate 17.5, Fiber 1, Sugar 5.2, Protein 2.8
PEACH SHORTCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
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.
SOUTHERN PEACH SHORTCAKE
This is AWESOME!! What an absolutely divine summer treat. Try serving with vanilla ice cream...ooohhh la la!
Provided by Pepina Rae
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Sift flour, baking powder, salt and cinnamon into a mixing bowl.
- Stir in brown sugar; cut in butter until mixture is crumbly.
- Stir in chopped pecans. Separately, whisk egg with milk.
- Add milk and egg mixture to dry mixture; stir with a fork until blended.
- Turn two round cake pans upside-down and grease bottoms.
- Spread half the dough on each bottom to within about 1/2-inch of edge.
- Bake for about 20 minutes, or until golden.
- Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste.
- In a small bowl, whip cream with flavoring until stiff.
- Place one shortcake on a plate, top with about half of the peaches and whipped cream.
- Top with second shortcake and remaining peaches and whipped cream.
Nutrition Facts : Calories 735.3, Fat 34.8, SaturatedFat 18.6, Cholesterol 113.9, Sodium 645.4, Carbohydrate 101.2, Fiber 3.8, Sugar 61.9, Protein 8.8
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