This heavenly peach shortcake offers a cool, refreshing alternative to traditional strawberry shortcake that is just as delectable as the original. Though we love this during the months when fresh peaches are abundant, this shortcake can be made all year-round using canned peaches. We like to splash a little Triple Sec in our version, when it’s just us adults enjoying it, but if both kids and adults are digging in, you can create a non-alcoholic version by doubling the amount of orange juice and omitting the alcohol. Don’t forget to top the shortcake with a scoop of vanilla ice cream for extra creamy deliciousness!
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter
- 3 cups whipping cream
- 6 large peaches, peeled and sliced
- 2 tablespoons Triple Sec, optional
- 2 tablespoons orange juice
- 2 tablespoons powdered sugar
- 1 egg
- 2/3 cup evaporated milk
- 2 tablespoons granulated sugar
- Preheat oven to 425 degrees F.
- Combine flour, baking powder and salt in a large mixing bowl. Using a fork or a pastry cutter, cut in the butter until the dough forms large crumbs.
- Add egg and evaporated milk to the shortcake dough. Knead mixture into a ball.
- Transfer dough to a flat surface, and roll out to 3/4-inch thickness. Cut six shortcakes using a 2-inch cutter.
- Place shortcakes on a baking sheet. Bake for 15 minutes or until tops are lightly browned.
- Heat orange juice, triple sec and granulated sugar in a saucepan. Cook until sugar is completely dissolved.
- Add sliced peaches. Simmer 2-3 minutes, or until peaches begin to soften slightly.
- Whip cream, and add confectioner's sugar when it begins to thicken. Continue beating until soft peaks form.
- Allow shortcakes and peaches to cool. Slice shortcakes horizontally.
- Place a layer of the cooled peaches on the bottom shortcake half, and top with whipped cream. Repeat to form second shortcake layer.
- Garnish with fresh mint.
Recipe adapted from Martha Stewart