Fresh Peach and Gingercream Shortcakes
Tender homemade shortcakes infused with crystallized ginger, topped with fresh summer peaches and ginger-scented whipped cream. A sophisticated twist on the classic strawberry shortcake.
Ingredients
- •2 cups all purpose flour
- •13 tablespoons sugar
- •1 tablespoon baking powder
- •½ cup chilled salted butter
- •½ cup crystallized ginger
- •½ cup ginger ale
- •3 tablespoons heavy whipping cream
- •4 whole large peaches
- •halved
- •thinly sliced
Cooking Instructions
- 1.
Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
15 min
- 2.
Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
22 min
- 3.
Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
10 min
- 4.
Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.
5 min
