Peach Shortcakes | America's Test Kitchen

Name: Peach Shortcakes | America's Test Kitchen
Ingredients: 2 pounds (907 grams) ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges (see note); 6 tablespoons sugar; 2 tablespoons peach schnapps (see note); 2 cups unbleached all-purpose flour (10 ounces/283 grams); 2 teaspoons baking powder; 2 tablespoons sugar; 3/4 teaspoon table salt; 2/3 cup buttermilk , cold (see note); 1 large egg; 8 tablespoons unsalted butter , melted and cooled slightly; 1/2 cup heavy cream; 1 tablespoon sugar; 1/2 teaspoon vanilla extract

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Ripe farm stand peaches lead to shortcakes drenched in sweet juice. But what if you're stuck with hard, mealy supermarket peaches?

Keywords

Desserts or Baked Goods
Fruit
Fruit Desserts
Cakes

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Ingredients

2 pounds (907 grams) ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges (see note)
6 tablespoons sugar
2 tablespoons peach schnapps (see note)
2 cups unbleached all-purpose flour (10 ounces/283 grams)
2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon table salt
2/3 cup buttermilk , cold (see note)
1 large egg
8 tablespoons unsalted butter , melted and cooled slightly
1/2 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract