How To Make Peaches ‘n Cream Shortcake
Cinnamon-spiced biscuits are stacked high with airy whipped cream and sweet peaches for a decadent cream shortcake that’s baked in just 12 minutes.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside
Sift flour, 4½ teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with fingers until mixture resembles course crumbs. Stir in ½ cup milk and mix into a soft dough.
Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with milk.
Mix remaining sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
Bake in the preheated oven for about 12 minutes until biscuits begin to brown on the edges. Cool on a wire rack.
Whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
Whip heavy cream in a bowl until stiff peaks form.
Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with ¼ of the peaches, another dollop of whipped cream, and the biscuit top.
Serve immediately and enjoy.
- Calories: 447.51kcal
- Fat: 23.95g
- Saturated Fat: 14.57g
- Trans Fat: 0.23g
- Monounsaturated Fat: 6.64g
- Polyunsaturated Fat: 1.15g
- Carbohydrates: 54.42g
- Fiber: 3.28g
- Sugar: 27.73g
- Protein: 6.57g
- Cholesterol: 79.45mg
- Sodium: 313.97mg
- Calcium: 209.34mg
- Potassium: 401.31mg
- Iron: 2.08mg
- Vitamin A: 270.55µg
- Vitamin C: 10.39mg
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