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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  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
  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.
  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
Sweetened Whipped Cream
Yield: 2 cups • Preparation: 10 minutes
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  1. 1½ cups cold heavy whipping cream
  2. ¼ cup confectioners’ sugar
  3. ½ teaspoon vanilla extract
  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
 From TeaTime July/August 2014


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