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4.78 from 9 reviews

Peach Shortcakes Recipe

Eileen Gray
Make Peach Shortcakes at the height of peach season! It's the perfect summer dessert.
Prep Time30 minutes
Macerating Time30 minutes
Total Time1 hour
Servings:12 servings

Ingredients

  • 3 pounds fresh peaches (peeled, pitted and sliced into 1/8s)
  • 8 oz granulated sugar (1 cup, divided)
  • 1 lemon
  • 1 tablespoon tequila (rum or brandy )
  • 1 teaspoon almond extract (optional)
  • ¼ teaspoon table salt
  • 16 oz heavy cream (2 cups)
  • 1 tablespoon vanilla extract
  • 12 Shortcake Biscuits

Instructions

  • In a large bowl, toss 3 pounds fresh peaches with 3/4 cup of the granulated sugar, lemon juice, 1 tablespoon tequila (or 1 teaspoon almond extract) and ¼ teaspoon table salt. Set the peaches aside for 60 minutes to macerate.
  • Whip 16 oz heavy cream with the remaining sugar and 1 tablespoon vanilla extract until soft peaks form.
  • To serve, split open the shortcake biscuits. Top each biscuit with some peaches and juice then top with a dollop of cream.

Nutrition

Serving: 1each | Calories: 211kcal | Carbohydrates: 21g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 59mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 558IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 0.1mg