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–+ servings

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Seasonal
Servings 10 people
Calories 548 kcal

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.

Nutrition

Calories: 548kcalCarbohydrates: 70gProtein: 5gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 79mgSodium: 130mgPotassium: 215mgFiber: 3gSugar: 42gVitamin A: 1348IUVitamin C: 5mgCalcium: 85mgIron: 2mg
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