How To Make Peach Shortcake with Vanilla Whipped Cream
Serves:
Ingredients
- 2stickunsalted butter
- 6large eggs
- 3tbspmilk
- 1¼cupgranulated sugar
- 2cupall-purpose flour
- 2tspbaking powder
- ¼tspsalt
- ½cuppeach schnapps,(or peach flavored liquor)
- 8peaches
- 1cupheavy cream
- ½cupconfectioners sugar
- 1tsppure vanilla extract
- ½cupwhip cream
Instructions
-
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
-
Recipe Notes
test note
Nutrition
- Calories: 743.01kcal
- Protein: 10.75g
- Cholesterol: 261.94mg
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