Best 4 Southern Peach Shortcake Recipes

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Indulge in the delightful Southern Peach Shortcake, a classic dessert that embodies the essence of summer. This delectable treat features layers of sweet, juicy peaches, a fluffy buttermilk biscuit, and a creamy whipped cream or ice cream. The biscuit, with its tender crumb and golden crust, provides a sturdy base for the juicy peaches, which burst with natural sweetness in every bite. The whipped cream or ice cream adds a touch of richness and lightness, creating a perfect balance of flavors and textures. This irresistible dessert is perfect for any occasion, whether it's a family gathering, a summer picnic, or a special celebration. With our easy-to-follow recipe, you can recreate this Southern classic in your own kitchen and enjoy a taste of true Southern hospitality.

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.

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.

SOUTHERN PEACH SHORTCAKE



Southern Peach Shortcake image

This is AWESOME!! What an absolutely divine summer treat. Try serving with vanilla ice cream...ooohhh la la!

Provided by Pepina Rae

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup light brown sugar, firmly packed
3/4 cup butter
1/2 cup pecans, coarsely chopped
1 egg, room temperature
3/4 cup buttermilk
2 lbs peaches
1 1/2 cups sugar
1 cup heavy cream
1/2 teaspoon almond extract (or vanilla)

Steps:

  • Preheat oven to 450 degrees.
  • Sift flour, baking powder, salt and cinnamon into a mixing bowl.
  • Stir in brown sugar; cut in butter until mixture is crumbly.
  • Stir in chopped pecans. Separately, whisk egg with milk.
  • Add milk and egg mixture to dry mixture; stir with a fork until blended.
  • Turn two round cake pans upside-down and grease bottoms.
  • Spread half the dough on each bottom to within about 1/2-inch of edge.
  • Bake for about 20 minutes, or until golden.
  • Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste.
  • In a small bowl, whip cream with flavoring until stiff.
  • Place one shortcake on a plate, top with about half of the peaches and whipped cream.
  • Top with second shortcake and remaining peaches and whipped cream.

Nutrition Facts : Calories 735.3, Fat 34.8, SaturatedFat 18.6, Cholesterol 113.9, Sodium 645.4, Carbohydrate 101.2, Fiber 3.8, Sugar 61.9, Protein 8.8

DIABETIC SOUTHERN PEACH SHORTCAKE



Diabetic Southern Peach Shortcake image

Make and share this Diabetic Southern Peach Shortcake recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 10

2 cups sliced peaches
2 tablespoons granulated Equal sugar substitute (Sugar replacement)
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1 cup flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons vegetable oil
1 egg
1/4 cup milk

Steps:

  • Place peaches in bottom of well-greased 8-in.baking dish.
  • Sprinkle with 1 tablespoons Equal, the almond extract and cinnamon.
  • Combine flour, remaining sugar replacement, baking powder and salt in mixing bowl.
  • Add oil, egg and milk, stirring just to mix.
  • Spread evenly over peaches, and bake 30 minute at 400 degrees F.

Nutrition Facts : Calories 115.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 24.4, Sodium 511.9, Carbohydrate 17.5, Fiber 1, Sugar 5.2, Protein 2.8

Tips:

  • For the best flavor, use ripe peaches. If your peaches are not ripe yet, you can speed up the ripening process by placing them in a paper bag with an apple or a banana.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • To make sure your shortcakes are cooked through, insert a toothpick into the center. If it comes out clean, they are done.
  • Serve the shortcakes immediately with whipped cream and peaches. You can also add a scoop of ice cream or a drizzle of honey if you like.

Conclusion:

This easy recipe for Southern Peach Shortcake is the perfect summer dessert. It's made with fresh peaches, buttermilk biscuits, and whipped cream. The shortcakes are light and fluffy, and the peaches are sweet and juicy. This dessert is sure to be a hit with your family and friends. This Southern Peach Shortcake recipe is easy, delicious, and the perfect way to enjoy fresh peaches.

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