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Fresh Peach Shortcake


Fresh peaches top a delicious shortcake.


  • 3 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup light brown sugar, firmly packed
  • 3/4 cup butter
  • 1/2 cup coarsely chopped pecans
  • 1 egg
  • 3/4 cup milk
  • 8 to 10 medium peaches, about 2 pounds peaches
  • 1 1/2 cups sugar
  • 1 cup heavy cream
  • 1/2 teaspoon almond or vanilla extract


Sift flour, baking powder, salt and cinnamon into a mixing bowl. Stir in brown sugar; cut in butter until mixture is crumbly. Stir in chopped pecans. In a cup or small bowl, whisk egg with milk. Add milk and egg mixture to dry mixture; stir with a fork until blended. Turn two round cake pans upside-down and grease bottoms. Spread half the dough on each bottom to within about 1/2-inch of edge. Bake at 450° for about 20 minutes, or until golden.

Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste. In a small bowl, whip cream with flavoring until stiff. Place one shortcake on a plate, top with about half of the peaches and whipped cream. Top with second shortcake and remaining peaches and whipped cream.

More Peach Desserts
Peach Pie with Lattice Top
Peach Pie with Sour Cream
Butterscotch Peach Pie
Peach Sundae Pie
Glazed Fresh Peach Pie
Peach Cobbler
Peach Upside Down Cake
Peach Refrigerator Cake
Peach Cream Pie
Peaches and Cream Cake
Peach Custard Pie
Peach Pecan Muffins
Stuffed Baked Peaches
Cookies and Cream Peach Cobbler
Grilled Peaches

Peach Cobbler Recipes
Apricot Recipes
Peach Cakes
Peach Pie Index
Peaches: Main Index

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