Best 5 Peach Tarragon Shortcake Recipes

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Indulge in a symphony of flavors with our delectable Peach Tarragon Shortcake recipe, a delightful treat that combines the sweet juiciness of peaches, the aromatic essence of tarragon, and the flaky layers of buttery shortcake biscuits. This culinary masterpiece offers a perfect balance of flavors and textures, making it an ideal dessert for any occasion.

Embark on a culinary journey with our comprehensive guide, which includes a step-by-step recipe for the shortcake biscuits, a tantalizing peach filling, and a luscious tarragon whipped cream. Learn the art of creating flaky and tender biscuits, master the technique of achieving a perfectly juicy peach filling, and discover the secrets of crafting a light and airy whipped cream infused with the refreshing notes of tarragon.

This recipe caters to various dietary preferences, providing options for gluten-free and vegan variations. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a successful and enjoyable baking experience.

Prepare to tantalize your taste buds with this extraordinary Peach Tarragon Shortcake, a dessert that promises to leave a lasting impression on your palate. Get ready to savor the perfect harmony of sweet, tangy, and aromatic flavors, all wrapped in a delightful shortcake embrace.

Let's cook with our recipes!

PEACH SHORTCAKES



Peach Shortcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1/3 cup granulated sugar
1/4 cup orange liqueur
12 to 15 fresh basil leaves, sliced thin
Zest of 3 oranges
5 large peaches, halved, pitted and thinly sliced
2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1/4 teaspoon kosher salt
9 tablespoons (1 stick plus 1 tablespoon) cold salted butter, cut into pieces
1 1/4 cups buttermilk
1 teaspoon vanilla
2 tablespoons coarse sugar, for topping
1 cup heavy cream
1 teaspoon granulated sugar
Fresh basil leaves, for serving

Steps:

  • For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
  • For the sweet biscuits: Preheat the oven to 375 degrees F.
  • In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
  • Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
  • For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
  • To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.

SOUTHERN PEACH SHORTCAKE



Southern Peach Shortcake image

My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons cold, unsalted butter
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold, unsalted butter
⅔ cup milk
8 ripe peaches, peeled and pitted
3 teaspoons freshly squeezed lemon juice, divided
½ cup white sugar, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
  • Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
  • Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
  • Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
  • Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
  • While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
  • Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
  • Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
  • Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g

PEACH SHORTCAKE



Peach Shortcake image

With blushing fresh peaches in plentiful supply, Karen Owen of Rising Sun, Indiana thinks this appealing layered dessert can't be beat. "Brown sugar and ginger give the shortcake its mellow, sweet-spicy flavor," she notes.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-10 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup cold butter
2/3 cup milk
FILLING:
1-1/2 pound ripe fresh peaches or nectarines, peeled and thinly sliced
6 tablespoons brown sugar, divided
1/4 teaspoon ground ginger
1 cup heavy whipping cream
1/4 cup chopped pecans, toasted

Steps:

  • Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.

Nutrition Facts : Calories 355 calories, Fat 21g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 352mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH-TARRAGON SHORTCAKE



Peach-Tarragon Shortcake image

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.

Provided by Melissa Hamilton

Categories     Cake     Dessert     Kid-Friendly     Peach     Summer     Tarragon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 14

Peaches:
4 large ripe peaches
2 sprigs tarragon
1/4-1/2 cup sugar
Shortcake and assembly:
4 tablespoons (1/2 stick) unsalted butter
1 sprig tarragon
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
2 teaspoons sugar, plus more for sprinkling
1 1/2 cups chilled heavy cream
Whipped cream (for serving)

Steps:

  • Peaches Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into 1/4"-thick wedges, collecting juices.
  • Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
  • Shortcake and assembly:
  • Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
  • Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
  • Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about 1/2" thick. Brush with some reserved melted butter and sprinkle with sugar.
  • Bake until shortcake edges are golden brown, 12-15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8-10 minutes longer.
  • Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.

PEACH-BERRY SHORTCAKE CUPCAKES



Peach-Berry Shortcake Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 12 cupcakes

Number Of Ingredients 28

1/2 cup plus 2 tablespoons sugar
1/2 cup canola oil
1/2 teaspoon sea salt
1/3 cup frozen peaches, thawed and diced
2 large eggs
1/2 cup canned whole corn kernels
1/2 cup heavy whipping cream
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup cornmeal
3/4 teaspoon baking soda
1 teaspoon apple cider vinegar
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
1 tablespoon European-style salted butter, chilled
2 tablespoons whole milk, chilled
2 tablespoons heavy whipping cream
1 teaspoon fresh tarragon leaves, minced
1/4 teaspoon pure vanilla extract
1/3 cup fresh or frozen blackberries, diced (if frozen, thaw first)
1/3 cup fresh or frozen peaches, diced (if frozen, thaw first)
1/3 cup fresh or frozen strawberries, diced (if frozen, thaw first)
1 tablespoon sugar
1/2 cup organic heavy whipping cream, chilled
4 tablespoons powdered sugar
Tarragon leaves, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 12 regular-size cupcake liners.
  • In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and large mixing bowl), mix the sugar, oil, salt and peaches on medium speed for 30 seconds. Add the eggs and continue mixing on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and mix again on medium speed for 10 seconds. Next, in a blender or food processor, combine the corn and whipping cream and blend for 20 seconds until smooth. Add this creamed corn mixture to the wet ingredients and mix on medium speed until incorporated.
  • In a medium bowl, sift the flour and baking powder and stir in the cornmeal. Add to the wet ingredient mixture and mix on low speed until incorporated. Now, add the baking soda, followed by the vinegar for an immediate bubbling action. Add 1/4 cup cold water and mix on low speed for 5 seconds. Scrape the sides and bottom of the bowl one last time to be sure all the ingredients are fully incorporated.
  • Fill the cupcake liners two-thirds full with batter and bake for 18 to 20 minutes. Rotate the pan 180 degrees after 9 minutes of baking. Oven heat and times may vary so bake until the tops are no longer wet and spring back upon touching. Cool the cupcakes completely.
  • Keep the oven on, but increase the temperature to 400 degrees F.
  • For the shortcakes: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), add the flour, sugar, baking powder and salt. Next, use your fingers to break the butter into pea-size pieces and add to the dry ingredients. Mix on low speed for 30 seconds until incorporated. Add the milk, cream, tarragon and vanilla and continue mixing on low speed until the flour is fully incorporated.
  • Line a baking sheet with parchment paper. With a spoon, drop heaping spoonfuls of batter onto the baking sheet 2 inches apart and bake for 12 to 15 minutes. Oven heat and times may vary so bake the shortcakes until they are golden brown. Cool the shortcakes completely. With your fingers, break each shortcake into 3 equal pieces and set aside.
  • For the compote: In a small bowl, combine the blackberries, peaches and strawberries. Add the sugar and gently fold into mixture. Set aside.
  • For the frosting: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), whip the heavy cream on medium-high speed for 3 minutes. In a small bowl, sift the powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. The frosting should be able to stand on its own.
  • To assemble: Begin assembling the cupcakes by placing a spoonful of peach-berry compote on top of each cupcake. Place the frosting in a piping bag with a round tip or in a gallon-size plastic baggy and snip 1/2-inch off the corner. Next, pipe frosting onto the compote. Place a piece of the tarragon shortcake on top of the frosting. Finally, top with another small spoonful of peach-berry compote. With a tweezer or small tong, delicately place a tarragon leaf on top.

Tips:

  • For the best flavor, use fresh, ripe peaches. If peaches are not in season, you can use frozen or canned peaches, but fresh peaches will give you the best results.
  • To make the shortcakes extra flaky, use cold butter and buttermilk. You can also freeze the shortcakes for up to 2 months before baking.
  • If you don't have tarragon, you can substitute another herb, such as mint or basil.
  • Serve the shortcakes immediately with whipped cream or ice cream.

Conclusion:

This peach tarragon shortcake is a delicious and easy-to-make dessert that is perfect for summer gatherings. The sweet peaches, tangy tarragon, and flaky shortcakes are a perfect combination. This recipe is sure to be a hit with everyone who tries it.

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