We’ve expanded on our strawberry shortcake recipe to bring you peach shortcake. This recipe has the same tender cake base as our previous recipe, but we’ve swapped in milk for the heavy cream to lighten it up a bit. Fresh peaches at the peak of summer ripeness need little assistance, but we’ve added a little lemon zest to amplify their citrusy qualities and a sprinkling of sugar to make them juicy. Swap in nectarines, plums, or other stone fruits to enjoy endless iterations of this classic recipe.
For the Cake:
- ⅔ cup granulated sugar
- 4 tbsp unsalted butter (¼ cup), room temperature
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp table salt
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¾ cup milk, any percentage, room temperature
- 1 ½ cups (7 ½ oz) all purpose flour
For the Peaches
- 1 lb peaches (about 3 large), peeled, pitted, and sliced
- 2 tbsp granulated sugar
- 1 tsp lemon zest
- 1 pinch salt
For the Topping:
- ¾ cup heavy cream, chilled
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
1) Line 2 Suvie pans with parchment and spray all over with non stick spray.
2) In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, combine sugar, butter, baking powder, baking soda, and salt. Mix on low speed to incorporate and then increase speed to medium and beat for 5 minutes until light and fluffy, scraping down the sides of the bowl halfway through.
3) With the mixer still running, add the egg and vanilla extract, mixing until fully incorporated.
4) Reduce mixer speed to low and add half the flour followed by half the milk, letting each incorporate before adding the next. Repeat with remaining flour and milk.
5) Scrape down the sides and bottom of the bowl and then pour batter into prepared pans, smoothing the tops. Insert pans into your Suvie, fill reservoir, input settings and cook now or schedule.
My Cook > Slow Cook Settings
High, 1 hour
Starch: 0 minutes
6) After the cakes have finished cooking, immediately remove from the pans and transfer to a drying rack to cool. In a medium bowl, combine peaches, 2 tbsp sugar, lemon zest, and pinch of salt, stirring to combine. Let sit for 20 minutes, stirring occasionally.
7) In the bowl of a stand mixer or a medium bowl, combine whipped cream, 1 tbsp sugar and 1 tsp vanilla. Beat on medium low until frothy, then increase speed to medium high and beat until soft peaks form, about 3 minutes.
8) To serve, cut each cake into 4 pieces (8 total). Divide cake between plates, dollop whipped cream over the cake, and top with peaches.
Nutritional Information per serving (8 servings per recipe): Calories 310, Total Fat 12g, Total Carbohydrates 47g, Total Sodium 170mg, Total Protein 5g