Peach Shortcake with Vanilla Whipped Cream Recipe

Preheat the oven to 375 degrees F

Generously butter a 9-by-13-inch glass baking dish

In a large bowl, using an electric mixer, beat the eggs with the milk until frothy

Add the 1 1/3 cups of granulated sugar and beat at high speed until the mixture is thick and pale, about 7 minutes

In a medium bowl, sift the flour with the baking powder and salt

Fold the dry ingredients into the beaten egg mixture, then fold in the melted butter until incorporated

Spread the batter in the prepared dish and bake in the center of the oven for about 30 minutes, until the cake is golden

Transfer to a rack and let cool

Meanwhile, in a medium bowl, mix the remaining 1/4 cup of granulated sugar with the peach schnapps

Stir in the peaches and let stand at room temperature for at least 15 minutes, stirring occasionally

In a bowl, whip the cream with the confectioners’ sugar and vanilla until firm

Cut the shortcake into squares and serve with the peaches and whipped cream