Peach Shortcake

Peach Shortcake
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 15 mins

Whole-wheat flour gives the shortcake a nutty taste.


2 1/2 to 3pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced
1/2cup fruit-only peach preserves
1 1/2tablespoons sugar (optional)
1/2 to 1tablespoon peach liqueur, peach schnapps or peach brandy (optional)
1/8teaspoon almond extract
Cooking spray
2cups all purpose flour
2cups whole-wheat flour
1/2cup sugar, plus 3 tablespoons, sugar, divided
3 1/4teaspoons baking powder
3/4teaspoon baking soda
1/4teaspoon salt
1/3cup cold butter, cut into small pieces
4 1/2tablespoons vegetable shortening, in small pieces
1cup buttermilk
2 eggs
1 1/2teaspoons vanilla extract
1 1/2cups whipped cream
Fresh raspberries (optional)


  1. To prepare filling, combine all ingredients in a large bowl, tossing well. Using your fingers, coarsely mash 1 or 2 handfuls of peaches. This releases their juice but still leaves plenty of texture.
  2. Preheat oven to 425F. Lightly coat a baking sheet with cooking spray.
  3. To prepare shortcake, combine flours, 1/2 cup sugar, baking powder, soda and salt in a food processor. Add butter and shortening and pulse to make a crumbly mixture (alternatively, add sifted ingredients to a bowl and cut shortening and butter in by hand).
  4. Combine buttermilk, eggs and vanilla in a small bowl, beating well with a fork.  With the processor running, pour in buttermilk mixture. Pulse until dough holds together.
  5.  Place dough on prepared baking sheet; gently pat into a 12-inch round. Sprinkle with 3 tablespoons sugar. Bake 15 minutes or until golden brown. Remove from the oven and let cool on a rack until only slightly warm.
  6. Slice cake into 8 wedges. Cut each wedge open and spoon peach filling over bottom. Top with whipped cream and top of wedge. Garnish with fresh raspberries, if using.

Recipe by Crescent Dragonwagon.


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