Spiced Peach Shortcakes

I must say, I love this spiced peach shortcakes recipe as much as I do classic shortcake made with strawberries, and I serve it regularly when the first luscious freestone Southern peaches come on the market starting in June. Just be extremely careful not to overcook the peaches—they should be perfectly softened and never mushy. Likewise, the biscuits should be soft inside and just crusty enough to provide a contrast to the tender peaches and billowy whipped cream.–James Villas

LC Extra Sparkly Shortcakes Note

These unconventional spiced peach shortcakes are something of a surprise—and not just in terms of the sweetly spiced stone fruit in place of the customary strawberries. The sweet-but-not-too-sweet baking powder biscuits are darn superlative as well. (We have a penchant for sprinkling a little turbinado sugar over the dough before baking to ensure extra sweet, extra sparkly shortcakes, just ’cause we can.) So much so that if you find yourself craving the classic strawberry shortcake, we think these slightly sweet biscuits work admirably in that capacity as well.

Special Equipment: 3-inch biscuit cutter

Spiced Peach Shortcakes Recipe

  • Quick Glance
  • 30 M
  • 55 M
  • Makes 6 to 8 shortcakes

Ingredients

  • For the peach filling
  • 5 medium ripe but firm peaches, peeled, pitted, and cut into 1/2 inch pieces
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon almond or vanilla extract
  • 2 teaspoons fresh lemon juice
  • For the biscuits
  • 2 cups all-purpose flour, plus more for the work surface
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • Milk, for brushing the biscuit tops
  • Whipped cream, for dolloping

Directions

  • Make the peach filling
  • 1. in a large, heavy saucepan off the heat, gently combine the peaches, brown sugar, cinnamon, nutmeg, almond or vanilla extract, and lemon juice. Bring the mixture to a gentle simmer over medium-low heat, cover, and cook till the peaches are soft but not mushy, about 10 minutes. Remove from the heat and let cool.
  • Make the biscuits
  • 2. Meanwhile, preheat the oven to 425°F (220°C).
  • 3. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add the cream and stir just till a soft dough forms. Transfer the dough to a lightly floured work surface and knead about 8 times. Gently pat the dough to 1/2 inch thickness and cut out rounds with a 3-inch biscuit cutter. Pat the dough scraps together and cut out more rounds. You should have 6 to 8 rounds.
  • 4. Arrange the rounds about 1 inch apart on a baking sheet. Lightly brush the tops of the rounds with milk and bake until golden, about 15 minutes. Transfer the biscuits to a wire rack to cool.
  • Assemble the shortcakes
  • 5. Split the cooled biscuits in half and arrange the bottom halves, split side up, on individual dessert plates. Mound equal amounts of the peaches on each biscuit and sandwich with the other half of the biscuit half. Smother with a generous dollop whipped cream. Serve immediately.
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Testers Choice

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Testers Choice
Adrienne Lee

Jun 03, 2004

This recipe is quick and easy to make. The flavor is good and the portions are huge. (I think you could make 8 rather than 6 shortcakes.) The whipped cream is a great addition. I would prefer to have more spice, though. The cooking time may depend on how ripe your peaches are. My batch took about 5 minutes to cook. The shortcake recipe is almost exactly the same as Marion Cunningham's cream biscuit recipe. My mixture was a bit dry so I added a touch more cream. (Cunningham's recipe calls for up to 1/2 cup more cream, but I didn't need that much.) The peach filling takes about 10 minutes to make, which is halfway through the baking of the shortcakes. So I put everything in the pot and let it sit there for the flavors to mingle. After the shortcakes were in the oven, then I cooked the peaches.

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