Peach-Ginger Shortcakes

Make these Peach-Ginger Shortcakes while fresh peaches are available.

Peach-Ginger Shortcakes
Yield: 13 shortcakes • Preparation: 45 minutes • Bake: 18 minutes
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Ingredients
  1. 2 cups all-purpose flour
  2. ⅓ cup plus 1 tablespoon sugar, divided
  3. 2 tablespoons finely chopped crystalized ginger
  4. 2½ teaspoons baking powder
  5. 2 teaspoons ground ginger
  6. ½ teaspoon salt
  7. 4 tablespoons cold butter, cut into pieces
  8. ¾ cup plus 2 tablespoons cold heavy whipping cream, divided
  9. ½ teaspoon vanilla extract
  10. 1½ cups peeled, diced peaches
  11. 1 tablespoon fresh lemon juice
  12. 1 recipe Sweetened Whipped Cream (recipe follows)
  13. Garnish: fresh peach slices, fresh mint
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, ⅓ cup sugar, crystalized ginger, baking powder, ginger, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
  4. In a liquid measuring cup, combine ¾ cup cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn dough out onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch scalloped-edge round cutter, cut 13 shortcakes from dough. Place shortcakes 2 inches apart on prepared baking sheet, and brush tops of shortcakes with remaining 2 tablespoons cream.
  6. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 18 minutes. Let shortcakes cool in pan.
  7. In a medium bowl, combine peaches, remaining 1 tablespoon sugar, and lemon juice, tossing to coat. Let stand for 15 minutes to macerate.
  8. Using a serrated knife, cut shortcakes in half horizontally.
  9. Place Sweetened Whipped Cream in a piping bag fitted with a large open-star tip (Wilton #1). Pipe a swirl of whipped cream onto bottom halves of shortcakes. Place 2 tablespoons peaches each on top of cream. Top each with top halves of shortcakes. Pipe a rosette of whipped cream on top of each shortcake.
  10. Garnish with a peach slice and a mint sprig, if desired.
  11. Serve immediately.
Notes
  1. • Shortcakes can be made a day in advance and stored at room temperature in an airtight container until needed. Reheat in a 350° oven for 5 minutes before cutting and filling.
TeaTime Magazine https://www.teatimemagazine.com/
Sweetened Whipped Cream
Yield: 2 cups • Preparation: 10 minutes
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Ingredients
  1. 1½ cups cold heavy whipping cream
  2. ¼ cup confectioners’ sugar
  3. ½ teaspoon vanilla extract
Instructions
  1. In a large bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with an electric mixer until stiff peaks form. Cover, and refrigerate until needed.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime July/August 2014

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