Peach Shortcakes Recipe
Make Peach Shortcakes at the height of peach season! It's the perfect summer dessert.
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.
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