Peach Shortcake with Sherried Whipped Cream | James Beard Foundation
James Beard included this recipe in a menu for a summery, outdoor meal in his book, Menus for Entertaining.
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Cooking tools:
- Pastry brush
- Sifter
- Mixing bowl
- Fork
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
Ingredients
- 6 to 8 ripe peaches, peeled and sliced
- Sugar
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 4 tablespoons butter
- 3/4 to 1 cup heavy cream
- Melted butter
- Whipped cream
- Sherry
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