Name: Ginger-Peach Shortcake
Prep time: 25 min
Cook time: 25 min
Yield: 9
Ingredients: 5 medium peaches, peeled and sliced -; 1/4 cup sugar -; Topping: -; 1/4 cup all-purpose flour -; 3 tablespoons brown sugar -; 2 tablespoons cold butter -; 2 tablespoons chopped crystallized ginger, optional -; SHORTCAKE: -; 2 cups all-purpose flour -; 2 tablespoons sugar -; 3 teaspoons baking powder -; 1/4 teaspoon salt -; 1/2 cup cold butter -; 1 large egg -; 3/4 cup milk -; 1 teaspoon vanilla extract -; 1 cup heavy whipping cream -; 2 tablespoons confectioners' sugar -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Ginger-Peach Shortcake

1. 5 medium peaches, peeled and sliced -

2. 1/4 cup sugar -

3. Topping: -

4. 1/4 cup all-purpose flour -

5. 3 tablespoons brown sugar -

6. 2 tablespoons cold butter -

7. 2 tablespoons chopped crystallized ginger, optional -

8. SHORTCAKE: -

9. 2 cups all-purpose flour -

10. 2 tablespoons sugar -

11. 3 teaspoons baking powder -

12. 1/4 teaspoon salt -

13. 1/2 cup cold butter -

14. 1 large egg -

15. 3/4 cup milk -

16. 1 teaspoon vanilla extract -

17. 1 cup heavy whipping cream -

18. 2 tablespoons confectioners' sugar -

How to cook deliciously - Ginger-Peach Shortcake

1. Stage

In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside.

2. Stage

For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping.

3. Stage

Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature.

4. Stage

Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.