Peach Shortcake
Get ready to be whisked away on a journey with a golden brown Peach Shortcake infused with the rich, nutty flavor of browned butter, topped with caramelized peach wedges dripping with honey and a hint of Cognac. As if that's not tempting enough, salivate over a generous dollop of whipped cream, creating a textures, sweetness, warmth, and decadence in every bite.
EQUIPMENT
- 1 glass baking dish (9-13 inch)
- 1 large bowl
- 1 electric mixer
- 2 medium bowl
- 1 Baking Sheet
INGREDIENTS
Shortcake
- ½ lb unsalted butter (browned, plus more to butter the dish)
- 6 large eggs (room temperature)
- 2 tbsp milk (room temperature)
- 1 ⅓ cup granulated sugar (plus ¼ cup)
- 2 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- zest of 1 lemon or orange (for brightness (optional))
Raosted Peaches
- 8 peaches (peeled and cut into wedges)
- 2 tbsp honey (or maple syrup)
- ½ cup Cognac (or dark rum (optional))
- 1 tsp pure vanilla extract
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tbsp butter (melted)
Whipped Cream
- 1 cup heavy cream
- ½ cup confectioners' sugar
- 1 tsp pure vanilla extract
- 1 tsp orange blossom water (for floral notes (optional))
INSTRUCTIONS
- Brown the Butter: Melt the butter in a saucepan over medium heat, allowing it to foam and turn a deep golden brown. Stir often to prevent burning. Once it has a nutty aroma, remove from heat and let cool slightly. This adds a rich, nutty flavor to the shortcake.
- Preheat Oven: Preheat your oven to 375°F. Generously butter a 9 x 13-inch glass baking dish.
- Prepare the Egg Mixture: In a large bowl, use an electric mixer to beat the eggs and milk until frothy. Add 1⅓ cups of granulated sugar and lemon or orange zest (if using) and beat at high speed until the mixture becomes thick and pale, about 7 minutes.
- Combine Dry Ingredients: In a medium bowl, sift the flour together with baking powder and salt. Gently fold the dry ingredients into the beaten egg mixture.
- Incorporate the Browned Butter: Fold in the browned butter until fully combined. Spread the batter evenly in the prepared baking dish.
- Bake the Cake: Bake the cake in the center of the oven for approximately 30 minutes, or until the cake is golden brown. Once baked, transfer to a rack and allow to cool.
- Roast the Peaches: While the cake is baking, place the peach wedges on a baking sheet lined with parchment paper. Drizzle with honey or maple syrup, vanilla extract, brown sugar, cinnamon, and melted butter. Roast at 375°F for 15 minutes, until caramelized and soft. Add the Cognac or dark rum to the peaches during the last 5 minutes of roasting to infuse extra depth.
- Make the Whipped Cream: In a chilled bowl, whip the heavy cream with the confectioners’ sugar, vanilla extract, and optional orange blossom water until firm peaks form. Chill until ready to serve.
- Assemble the Shortcake: Once the cake has cooled, cut it into squares. Top each piece with a few roasted peaches and a generous dollop of whipped cream. Drizzle any leftover peach syrup from roasting over the top for extra flavor.
NOTES
- Brown Butter for Flavor: Browning the butter adds depth and a toasty, caramel-like flavor that elevates the shortcake.
- Roasting the Peaches: Roasting caramelizes the natural sugars in the peaches and intensifies their flavor, adding richness to the dish. The addition of honey or maple syrup also gives a slight floral sweetness.
- Orange Blossom Whipped Cream: Adding orange blossom water to the whipped cream provides an elegant floral note that pairs well with the peaches.
- Cognac or Dark Rum: The alcohol adds complexity, but if you want to keep the dish non-alcoholic, you can substitute with orange juice or omit it entirely.
- Serving Tip: This shortcake is also fantastic with a drizzle of salted caramel or a scoop of vanilla ice cream for added indulgence.
Tried this recipe?Mention @nyeshajoyce or tag #nyeshaarrington!
