Classic Southern Peach Shortcake

Indulge in this classic Southern-style peach shortcake, crafted from scratch. A generous sweet biscuit enfolds sweet sugared peaches, crowned with billowy whipped cream.

Ingredients

2	tablespoons cold, unsalted butter
2	all-purpose flour
2	tablespoons white sugar
1	tablespoon baking powder
1/2	teaspoon salt
1/4	teaspoon ground cinnamon
1/2	cup cold, unsalted butter
2/3	cup milk
8	ripe peaches, peeled and pitted
3	teaspoons freshly squeezed lemon juice
1/2	cup white sugar, divided

Instructions

• 1. Begin by preheating the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set it aside, keeping the remaining butter for later use.
  2. In a bowl, combine flour, 2 tablespoons of sugar, baking powder, salt, and ground cinnamon. Utilizing a pastry knife, cut in 1/2 cup of cold butter until the mixture achieves a coarse meal-like consistency. Pour in milk and gently stir until the dough just starts to come together.
  3. Turn out the dough onto a lightly floured surface and shape it into a ball. Divide the ball in half and lightly knead each portion. Gently roll out each half into a 9-inch circle.
  4. Place one of the dough circles into the prepared skillet and dot it with the reserved butter. Lay the second dough circle on top of the butter pieces before putting the skillet in the center of the preheated oven.
  5. Bake in the preheated oven until the top of the shortcake is lightly browned, for approximately 22 to 25 minutes.
  6. As the shortcake bakes, prepare the peaches. Begin by slicing one peach, tossing it with 1 teaspoon of lemon juice, and setting it aside. Proceed with chopping the remaining peaches, resulting in about 4 cups. Toss these peaches with the remaining lemon juice.
  7. After baking, transfer the shortcake onto a rack to slightly cool for around 5 minutes. Slice it in half crosswise using the edge of the second layer as a guide. Place the bottom half on a serving plate, cut side up.
  8. On a plate, sprinkle 1/4 cup of white sugar and lightly mash 2 cups of peaches into the sugar. Spread the mashed peaches and sugar mixture over the shortcake layer on the serving plate. Cover the mashed peaches with the second shortcake layer, cut side up.
  9. Toss the remaining chopped peaches with the remaining sugar and distribute them on top of the second layer. Finally, toss the peach slices in any remaining juice and arrange them in a decorative pattern on top of the shortcake.

Jul 19, 2024