Peaches & Cream Shortcakes

From Woman's Day | August 1, 2007

Peaches & Cream Shortcakes

Photo: Charles Schiller

  • Nutrition Facts
  • Yield 1 Shortcake
  • Amount Per Serving
  • Calories 440
  • Total Fat 24g
  • Saturated Fat 15g
  • Cholesterol 77mg
  • Sodium 205mg
  • Total Carbohydrates 56g
  • Dietary Fiber 3g
  • Protein 4g

INGREDIENTS

    • Shortcakes
    • 2 cups all-purpose flour
    • 2 1/2 tsp baking powder
    • 2 Tbsp sugar, plus extra for dusting
    • 1/2 tsp salt
    • 1/4 tsp ground nutmeg
    • 1 stick (1/2 cup) cold unsalted butter, cut in bits
    • 1/2 cup canned sweet potato purée
    • 2/3 cup plus 2 Tbsp heavy (whipping) cream
    • Filling
    • 1 1/4 cups sugar
    • 1/2 cup water
    • 6 sprigs fresh lemon thyme
    • 1 Tbsp fresh lemon juice
    • 6 large white peaches, halved, pitted, cut in 1/2-in. wedges
    • 1 1/4 cups heavy (whipping) cream
    • Garnish: lemon thyme sprigs

PREPARATION

    1. Heat oven to 350°F. You'll need a baking sheet lined with parchment paper or nonstick foil and a 2 3/4-in. biscuit cutter.


    2. Shortcakes: Mix flour, baking powder, 2 Tbsp sugar, the salt and nutmeg in large bowl. Add butter; cut in with a pastry blender until coarse crumbs form. Add sweet potato purée, then pour 2/3 cup cream over top; stir with fork until a soft dough forms.


    3. On a lightly floured surface knead gently 1 or 2 times. With floured rolling pin, roll out dough to 3/4 in. thick. Cut 12 rounds with floured cutter. Reroll; cut scraps. Transfer to prepared baking sheet, 2 in. apart. Brush tops with 2 Tbsp cream; dust with sugar. Bake 30 minutes or until golden brown. Cool on rack.


    4. Filling: Gently boil sugar, water, thyme sprigs and lemon juice in a small saucepan 10 minutes or until syrup turns pale golden. Remove from heat; cool 5 minutes. Discard thyme sprigs; stir in peach wedges. Cool to room temperature.


    5. To assemble: Beat the 1 1/4 cups cream with 2 Tbsp of the peach syrup until stiff, billowy peaks form when beaters are lifted. Split shortcakes horizontally; place 1 bottom on each serving plate. Spoon on peach mixture; top with whipped cream. Replace shortcake tops.

Related Recipes: Desserts, Cakes/Frostings, Fruits, Bake, American, Spring, Summer


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