Peach Shortcakes

Cindy posted a delicious looking Strawberry Shortcake on her Facebook page.  While in Vermont, she hand picked the strawberries, then made homemade shortcake with fresh whipped cream.  I can not top that so I made Peach Shortcake. 

If you are thinking that this recipe is for a sponge cup, like the ones purchased in the store, you may disappointed.  But I do hope that you try this recipe.  A true shortcake is a sweetened biscuit dough and not a sponge cake.  I do have two recipes for sponge cake on the blog, if you prefer that type of cake.  One is for Angel Food Cake and the other is Genoise Cake.  Both of those recipes take a while to bake, while this one does not.  It really comes down to what you like. Follow your taste buds!

2 cups of Flour
1/2 cup of Sugar
2 teaspoons of Baking Powder
1/2 teaspoon of salt
zest of 1 Lemon
1 stick of Butter, chopped into small pieces (no margarine or shortening)
2/3 cup of Milk
1 Egg
1 teaspoon of Vanilla
6 tree ripened Peaches
1/4 cup of Sugar
juice of 1 Lemon
1 cup of Heavy Whipping Cream
1/4 cup of Sugar
2 drops of Vanilla

Preheat oven to 375 degrees.  Put a metal bowl in the freezer.
In a large bowl, sift together flour, 1/2 cup of sugar, baking powder, and salt. Stir in lemon zest.  Cut butter into flour mixture with a pastry  cutter, until crumbles form the size of peas.
In a small bowl, combine milk, egg, and 1 teaspoon of vanilla.  Whisk with a fork.  Add to flour,  Stir together until dry ingredients are moistened.  Divide into 12 equal balls.
Roll each ball in your VERY CLEAN hands, then flatten to 1/4 inch thick.  Place on an ungreased cookie sheet.  Bake at 375 degrees for 15 to 20 minutes or until the tops lightly brown.  Remove to a wire rack and let cool for 10 minutes.  Using a serrated knife, cut the tops off, vertically.

While the shortcakes are cooking, wash, peel, pit and chop peaches.  Toss with some of the lemon juice after each peach is chopped, this will keep the peaches from turning brown.  Add 1/4 cup of sugar and set aside.

Remove metal bowl from the freezer and pour in heavy whipping cream.  Using an electric mixer, beat on high until cream just starts to thicken.  Add 1/4 cup of sugar and 2 drops of Vanilla.  Continue beating until stiff peaks form.  Be careful not to make butter, I have done that~hehe.

To Assemble

Place the bottom of each shortcake on a serving plate. Top with peaches and whipped cream.  Place top of shortcake on, then sprinkle with a small amount of the liquid in the peach bowl.  Top with more peaches and whipped cream.

Enjoy!

Deloris