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Southern Peach Shortcake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Homemade Southern peach shortcake: sweet biscuit filled with juicy peaches, topped with whipped cream.
Ingredients:
  • 2 tablespoons cold, unsalted butter
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground cinnamon
  • 0.5 cup cold, unsalted butter
  • 8 ripe peaches, peeled and pitted
  • 3 teaspoons freshly squeezed lemon juice, divided
  • 0.5 cup white sugar, divided
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C, gas mark 5) and lightly grease a 9-inch cast iron skillet with butter, setting aside the extra butter for later use.
  • In a bowl, mix flour, 2 tablespoons of sugar, baking powder, salt, and cinnamon. Add 1/2 cup of cold butter and cut it in using a pastry knife until the mixture looks like coarse meal. Pour in the milk and stir until the dough begins to form.
  • Place the dough on a lightly floured surface and form it into a ball. Split the ball in half and gently knead each portion. Roll each half into a 9-inch circle.
  • Lay one dough circle in the prepared skillet, top with reserved butter, then layer the second dough circle on top. Transfer the skillet to the center of the preheated oven.
  • Bake in the oven until the top is lightly golden, about 22 to 25 minutes.
  • While the shortcake is baking, slice 1 peach and toss with 1 teaspoon lemon juice; set aside. Chop the remaining peaches to yield about 4 cups and toss with the rest of the lemon juice.
  • After removing shortcake from the pan, allow it to cool on a rack for approximately 5 minutes. Then, slice it in half horizontally, using the top layer as a cutting guide. Finally, place the bottom half on a serving plate with the cut side facing up.
  • Spread a layer of 1/4 cup white sugar on a plate and gently press 2 cups of peaches into the sugar. Place the mashed peaches evenly over one shortcake layer on a serving plate. Top with the second shortcake layer, cut side up.
  • Combine the remaining chopped peaches with the remaining sugar and spread them over the second layer. Toss the peach slices in any remaining juice and arrange them in a decorative pattern on top of the shortcake.

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